The modern and vibrant decor of this restaurant is further enhanced by a large colourful dragon boat facing the main door. There are also two units of shark's fin display besides the two private rooms.
There are extensive set menus which offer a wide range of specialties and these are changed monthly.
The restaurant, with Chef H.E. Teoh at the helm with 25 years of experience in oriental cuisine, provides the highest standards of shark's fin, abalone, barbequed suckling pig, Peking duck and roasted chicken for which it is known for. There is also a wide range of seafood which is cooked to the diner's preferences, which can be steamed, fried or baked, or even cooked in bamboo. A range of noodles, cooked in different styles is also available.
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