|Cuisine Type |||Chinese, Dim Sum, Seafood|
|Ambiance |||Good For Groups, Family Style|
|Amenities |||Full Bar, Catering|
|Pricing |||Less than $20|
|Payment |||Interac, MasterCard, American Express, Visa|
Profile Last Updated: January 07, 2009
This Cantonese restaurant is among the best in the Lower Mainland and is known for its fantastic food and excellent service. Award-winning B.C. architect Bing Thom designed the premises. Inside, the two-storey-high atrium exudes elegance. The clean lines, sculpted lighting fixtures, skylights and floor-to-ceiling windows provide a relaxed atmosphere.
The cuisine is from Southern China, and the specialty of the house is the roasted squab, which is claimed to remove toxins from the liver and kidney. The dim sum (or yum cha) menu contains 30-40 items and comes with colour photos to help you decide. Seafood specialties include geoduck, Alaska king crab and rock cod.
The Chinese believe that tea cleanses the palate and aids in digestion. Hence, it accompanies every meal. Here, you have four kinds to choose from: Jasmine, Polei, Shaumei and Mercy of Buddha. A hot pot of tea is served as soon as you're seated. -Ronnie M. Fuentes