Palace Garden

The room is the epitome of lavish maximalism and one wall is covered in a 35-metre-long Suzhou silk embroidery with a chrysanthemum theme. On the menu, ingredients from around the world are used to craft refined Cantonese dishes, including ancient, labour-intensive recipes. Steamed crab claw on egg custard with lobster bisque uses 2-kg of crustaceans from the Philippines. In the colder months, their snake soup warms the heart and soul.