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Sharply executed Cantonese cooking draws high-powered Chinese diners from across the Lower Mainland. Fresh and imaginative takes on Chinese vegetarian cooking include Buddha’s Feast, with a hot wok vigour. Crispy-skinned sesame chicken, and fried rice with threads of eggs and dried scallops, are must orders. Staff have honed their skills at some of the best Chinese rooms in the city, balancing efficiency and friendliness.

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