Located on the second floor of the Regal Kowloon hotel in Tsim Sha Tsui, the brightly-lit, elongated dining room provides a pleasant dining experience. The modern and tasteful décor consists of simple geometric patterns on the walls, the ceiling lights and the private room doors. Spacious table placements allows for some privacy of conversation.

Although it serves mainly Cantonese cuisine, the restaurant also has a selection of Sichuan specialities for variety. The deep-fried crispy beef brisket (HK$138) is a nice surprise. Despite the unusual method of preparation, the meat is nice and moist, as well as flavourful. The curry dipping sauce is also reminiscent of Hong Kong’s famed local curry brisket. The sautéed prawns with roasted pork wrapped with chicken liver in honey sauce (HK$198) delivers mixed results. While the prawns and accompanying sugar snaps are done well, the roasted pork is too dry and chewy. Smoked chicken with Chinese tea leaves (HK$158 for half) has excellent smoky flavours on the perfectly crispy skin, while the meat remains succulent. The braised bean curd with bamboo piths, bamboo shoot and black mushrooms (HK$108) has intense notes of soya in the bean curd. Fried rice with egg white and conpoy (HK$128) is fried in high heat so that the individual rice grains remain separate while retaining the right amount of moisture.

The regular wine list has a limited selection from various wine regions, although the restaurant has promotional offerings which pairs each wine with a different signature dish from the menu.

The staff is friendly and the service is efficient. Unfortunately, the first four of our dishes arrived within minutes of each other, and got cold rather quickly. It took quite some time for the staff to notice the accumulating sauces on the plates to prompt the first plate change.

A meal for two with five dishes and drinks without wine comes to about HK$900 – a bargain considering the quality of the food.