advertisement

Both its name and its appearance leave no doubt that this is no ordinary Cantonese restaurant. Indeed, it became an instant trendsetter when it opened in 1989, eschewing the traditional flashy decor favored by most Chinese restaurants in favor of an austere Zen Buddhist style, with an open dining hall that allowed customers to see and be seen. Nowadays, of course, there are many imitators, but Zen remains on the cutting edge, with glass prisms, suspended from the ceiling and glistening with trickling water, making a swirl the length of the restaurant. As for the food, the wide variety of Cantonese specialties border on the nouvelle. Try the sauteed prawns with dried chili and walnuts, sauteed crab in an earthen pot with XO chili sauce, or the baked spareribs with Chin-Kiang vinegar. Lunch is also highly recommended for the large selection of dim sum.