Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team



Simple presentation masks a wealth of history and love that goes into these impeccably prepared Cantonese classics

Hidden away on the fourth floor of an office building, this surreptitious gem packs in an outdoor terrace and an art gallery as well as an outstanding menu of Cantonese cooking created by chef Siu Hinchi. It’s an uncluttered approach to this famed cuisine with standout dishes including diced truffles with spicy, fried-rice roll followed by fillets of eel; crispy roast chicken and garoupa with bok choy. The genteel service and excellent wine list make this possibly the most demure introduction to HK dining the main island can offer.


Visit the website

Share This