This long-standing Chinese restaurant recently welcomed one of the Shangri-La hotel group's most seasoned Cantonese chefs. Chow Wai Man started out 40 years ago training at the Shangri-La Academy in Hong Kong before returning to the group 10 years later. Specialties he's introduced here include “Buddha Jumps over the Wall” soup, which features dried scallop, abalone, shiitake and sea cucumber, and baked lobster with his special stock. Don’t miss the humble braised Chinese spinach topped with salted egg and century egg—amazingly flavorful.
