Founded by a trio of entrepreneurs who had already been wildly successful in the restaurant and hospitality business (the Press Room Group and JIA Boutique Hotels), this newcomer seems to have just about everything going for it, including a highly desirable location above chic Shanghai Tang, an award-winning chef (formerly of T'ang Court in The Langham hotel), and—hot on the heels of Hong Kong's emerging status as Asia’s foremost art mecca—changing exhibitions of art as well as music performances, film screenings, discussions, and other events. The cuisine is classic Cantonese, with signature dishes ranging from crispy salted chicken and barbecued suckling pig to fried beef cube with wasabi and soy sauce, along with dim sum for lunch and an impressive list of signature cocktails, wine, and champagne. Needless to say, reservations are essential to dine here; note that children must be older than 6, and even then are allowed only during lunch and Saturday dinner. A stairway leads from the dining room to the 4th-floor casual bar with its large landscaped terrace, one of Central's best al fresco hideaways, where dim sum and snacks are available from noon to 10:30pm.
- Beth Reiber