At the heart of Cantonese cuisine are fresh, natural flavours inspired by the Guangdong region’s abundant seafood and agriculture.
It’s about the importance of subtlety and letting ingredients speak for themselves. Mild, sweet and surprising, our chefs are masters of preparing the very best Cantonese flavours and delicacies.
Chef Mok's passion for crafting authentic Cantonese flavours with a contemporary twist has earned him two Michelin Stars.
Chef Leung brings originality and distinctive flavour combinations to the table, having honed his skills at Michelin-starred Summer Palace, Island Shangri-La since 1991.
With over 40 years experience, Chef Chan blends traditional cooking techniques, innovative flavours and elaborate presentation to wow and inspire diners.
Beijing Duck is a cultural symbol of Beijing, and even China itself. Over 400 years old, the much revered imperial dish of roast duck is one of the most memorable in Chinese cooking.
The traditional rites of preparation have been carefully preserved and passed down. Whether by brick oven or hung over open fire, the art of roasting duck is done with utmost care by our master chefs to create the signature crispy skin and moist meat, sliced and served with traditional accompaniments.
A humble custodian of the imperial tradition of Ya Yuan Beijing Duck, Chef Yuan’s mastery of traditional techniques and flavours has earned him countless fans and accolades.
Chef Wang inspires new generations while keeping the essence of traditional Chinese cuisine alive through his signature hung-grilled Beijing duck.
Chef Li’s commitment to authenticity and passion for century-old cooking methods ensures his traditional-style Beijing Duck is roasted to perfection.
Hot. Spicy. Intense. While Sichuan cooking is most famous for the bold, mouth-numbing spiciness of peppercorns, garlic and chilli, the rich culinary tradition also offers more nuanced and complex flavours. It’s all about balance.
Our master chefs celebrate all seven key Sichuan flavours through their cooking: salty, bitter, hot, sweet, pungent, sour and aromatic, crafting carefully seasoned dishes.
Chef Du’s introduction of new cooking techniques to traditional Sichuan recipes gives his dishes a uniquely well-balanced flavour and creative presentation.
Chef Peng’s passion for the freshest local ingredients to balance the fiery flavours of Sichuan delicacies promises diners a mouth-tingling dining experience.
Huaiyang cuisine seeks to elevate the original flavour and freshness of each ingredient. Using cooking methods such as stewing, braising and steaming over a low fire for a long period of time, chefs are able to extract maximum flavour.
Classic dishes are elegantly prepared, with emphasis on the way ingredients are sliced. Our chefs will demonstrate their intricate knife skills and mastery of traditional techniques in the preparation of their signature Huaiyang dishes.
Chef Dong’s exquisitely prepared Huaiyang dishes are delicate, delicious and beautifully plated to resemble works of art.
Named as one of the “Top 50 Chefs in China,” Chef Gao’s authentic dishes will celebrate the quality, colour and aroma of Huaiyang cuisine.
Chef Hou’s intricate knife skills and the light, nuanced flavours of his culinary creations have made him one of China’s most celebrated Huaiyang masters.
Chef Xu promises diners a true taste of Huaiyang cuisine, serving up delicate flavours and dishes made from locally grown ingredients and seasonal produce.
Dim sum is as much a cultural tradition as it is a culinary one. Served with tea, sitting down to enjoy dim sum is a social dining experience with friends and family. It is customary to share small dishes that feature bite-sized portions of different delicacies.
Dim sum chefs need to master a large variety of different dishes and cooking styles, from steaming to roasting and frying. Our masters bring an inventive approach to traditional recipes, celebrating authentic flavours with a modern twist.
Chef Huang adds a contemporary flair to Cantonese dim sum by using both Asian and western ingredients to create intriguing and beautiful bite-sized morsels.
Join Chef Tang for a celebration of Cantonese dim sum, each delicious creation lovingly created from the freshest ingredients using a mixture of traditional and modern techniques.
Having trained with great Hong Kong master chefs, Chef Zeng’s classic dim sum creations will surprise and delight with their traditional Cantonese flavours.
The centuries old tradition of Cantonese barbecue, or Siu Mei, has its humble origins in the Guangdong region and the fragrant roasted meat with its characteristic colouring is ubiquitous in restaurants and street stalls in Hong Kong.
Our master chefs source the finest quality ingredients and blend traditional roasting techniques with the perfect marinade in order to create the perfect glaze and tender cooked meat.
Chef Loi has gained a loyal following in Hong Kong for his barbecue dishes with their crispy skin, tender meat and tremendous depth of flavour.
A seasoned chef who has worked throughout China, Chef Liao’s passion and perfection comes through in his choice of ingredients and commitment to traditional flavours and techniques.
The rich flavours and textures of Chef So’s dishes comes from his intense passion for high quality meat and ingredients from around Asia.
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