Daniel Ang

"Paper-thin crispy skin, enveloping lustrously juicy meat marinated in a homemade sauce. The chicken, exclusively breed in a farm, is soft and full of flavours."

Isabelle Kliger

"The steamed rice rolls with shrimp paste and bean curd are to die for."

Hong Kong Tatler

"The lotus-wrapped fried rice is deservedly a signature here as well, moist and chock-full of meat, conpoy and mushrooms – utterly delicious."

Sue Lynn Tiong

"We also enjoyed the lotus leaf wrapped rice, filled with minced chicken, lap cheong and dried scallop."

Maggie Hiufu Wong

"Har gau (shrimp dumplings) are succulent and juicy, almost to the point of being soupy."

Dim Sum and Then Some

"The “Har Gau” is perfectly bite-sized with an evenly pleated wrapper."

Virginia Miller

"The austere dining room is old school elegance and the staff operate as one seamless team bringing out steamed baskets of the juiciest siu mai (pork dumplings with crab roe) you’ve ever tasted."

Vicky Lau

"My favourites are the crispy roasted pig and soy sauce chicken."

Susan Jung

"The soy sauce chicken is equally sublime."

Peter Peech

"We were then served the shark's fin soup, where each of us received a very generous portion of the "noodles" in our bowls. The deliciously clear soup was boiled with chicken, abalone and whelk."