This Michelin 1-star Chinese restaurant is located in The Peninsula Hong Kong, with most people probably heard about their famous custard mooncake. With a luxurious yet comfortable and inviting setting, the staff greeted us warmly and showed us to a table at the end of the restaurant, where we can see an interesting tea-bar corner featuring many teapots and cupboards containing premium tea leaves.
We ordered a la carte for night, with me starting with Hot and Sour King Crab Meat Soup ($260), while my wife had the Double-Boiled Fresh 6-Head Abalone with Polygonatum Root and Liquorice Root ($380). My soup is very tasty, with lots of ingredients including shredded sea cucumber, conpoy, shiitake mushroom, scallop, and chunks of king crab meat. While flavorful, I wish they can dial up on the sourness and spiciness, which would make it even more wonderful.
Next we had Pan-fried Garoupa with Top Soy Sauce ($780). This one is my favorite in the meal, with the fish fillet golden brown in colour, decorated with some poplar mushroom and scallion. The soy sauce is not salty, but giving a great savory note to the fish, perfect in harmony and so good that we quickly finished a few pieces before the rice can come. A good dish I would recommend.
Upon the recommendation of the staff we ordered the Chicken Smoked with Tea Leaves ($300). The chef also helped to remove the bones to make it easier to eat too. The skin is slightly crispy, with a delicate tea fragrance. The flesh on other hand is a bit salty, and probably because of the smoking process also is a bit dry. If you want a dish with silky smooth texture for the chicken this will not be your choice but nonetheless still a good dish.
Another interesting dish we ordered is Lotus Root Patties with Oyster ($330). Unlike the normal lotus root patties, this one has added pieces of chopped oyster, creating an original and creative blend of flavors which I found complementary and harmonious. The patties also got a great texture, with the crunchy lotus root mixing with the soft oyster and pork to add another enjoyment to the dish. Worth to try it out.
On dessert I had the Mango Pudding ($85) while my wife had the Red Bean Soup ($138). The pudding is decent, and as the mango is not of the right season they are not particularly good, but that is kind of expected. I think it might be good to provide the evaporated milk however, to give a bit of creamy texture to the pudding. Not my favorite unfortunately overall.
There is a petits fours provided which included Ginger and Red Fig Cake as well as Sachima. Both are quite good and serve as a rewarding and fulfilling finale for the meal.
The service has been impeccable, with everyone very friendly, courteous and attentive. Not even once did I need to pour my own tea throughout the night, and they also come to check in with us on the dishes. Again, if only they would spend sometime to explain each dish before serving it would be wonderful. The bill was $2,644 and I would say is reasonable.
We ordered a la carte for night, with me starting with Hot and Sour King Crab Meat Soup ($260), while my wife had the Double-Boiled Fresh 6-Head Abalone with Polygonatum Root and Liquorice Root ($380). My soup is very tasty, with lots of ingredients including shredded sea cucumber, conpoy, shiitake mushroom, scallop, and chunks of king crab meat. While flavorful, I wish they can dial up on the sourness and spiciness, which would make it even more wonderful.
Upon the recommendation of the staff we ordered the Chicken Smoked with Tea Leaves ($300). The chef also helped to remove the bones to make it easier to eat too. The skin is slightly crispy, with a delicate tea fragrance. The flesh on other hand is a bit salty, and probably because of the smoking process also is a bit dry. If you want a dish with silky smooth texture for the chicken this will not be your choice but nonetheless still a good dish.
On dessert I had the Mango Pudding ($85) while my wife had the Red Bean Soup ($138). The pudding is decent, and as the mango is not of the right season they are not particularly good, but that is kind of expected. I think it might be good to provide the evaporated milk however, to give a bit of creamy texture to the pudding. Not my favorite unfortunately overall.
The service has been impeccable, with everyone very friendly, courteous and attentive. Not even once did I need to pour my own tea throughout the night, and they also come to check in with us on the dishes. Again, if only they would spend sometime to explain each dish before serving it would be wonderful. The bill was $2,644 and I would say is reasonable. 
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