“I am passionate about retaining traditional Chinese flavours in my dishes. Our ingredients, although mostly imported, are only used when in season, which means our menu is updated constantly. No two visits will be exactly the same.”

Barbecue pluma Iberico pork with Yellow Mountain honey; hot and sour Iberico pork Shanghainese soup dumplings; and signature South African lobster “ma po tofu”.

In Asia’s financial powerhouse, dining in the basement of a bank seems oddly fitting. This glamorous den serves some of the best Chinese food in the city, and since its inception, has been adamant about sourcing sustainable produce. The restaurant group’s CEO, Malcolm Wood, is known for his conservation work with Canada-based Skeena Wild, which rehabilitates wild salmon habitats.

While most Chinese restaurants in Hong Kong focus on classic Cantonese food, Chef Lee’s food transcends China’s provincial boundaries and respectfully pushes the envelope. His shredded Peking duck spring rolls are a prime example of this – not only is it another ingenious way of using the inevitable leftovers from Peking duck after the skin is enjoyed, he adds shrimp paste and kale, two things you'd hardly expect with duck. Yet, the flavours and textures complement one another to great effect.

“Nothing else compares, it’s a dining experience that won’t be easily forgotten.” –Jenny Nguyen, Forbes