Full-length windows let diners admire the cityscape up close in this cosy hotel restaurant. The menu covers all bases in the realm of Cantonese cuisine: from barbecue and soups to seafood and stir-fries. The Hakkanese chef also puts a new spin on familiar recipes by incorporating influences from his ethnic culture. His black char siu pork uses the belly cut for its tender texture and buttery richness plus kaffir lime leaves for citrusy fragrance.