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.

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