Andy Hayler

"Har gau steamed prawn dumplings were good, with fairly delicate dumpling and the prawn inside cooked properly."

Catherine Ling

"What a succulent morsel. I read that they keep to their standard of 11 pleats or folds for the har gau! Most impressive."

Melody Ju

"The soup base was very rich, tastes very real, not like those made with artificial colors and flavors in China. The portion of shark fin was a lot as I mentioned. A must-try!"

Eric Tan

"The Har Gao were spot on, as they were filled with substantial amount of mashed prawns and meat."

Aaron Nathanael Ho

"My braised African abalone with black truffle was so light and sweet it felt like a summer day by the sea."

Miso Peckish

"The puff was thousand layered, very light and fluffy. The abalone bits within the puff were flavorful and the sauce was at the right saltiness. Even with a sweet top layer, the dim sum tasted exceptionally nice."

Shirley Yau

"Branded a fresh new Michelin three star Restaurant their shark’s fin soup tastes authentic and the Chinese ham that is used as soup base gives off a great aroma which is an acquired taste really."