The kitchen can be seen from the counter seating, making dining a theatrical experience. The chef commands his team while working his wok with consummate skill. Testifying that the appeal of Cantonese cuisine lies in seafood and dried items, the menu is laced with ingredients such as spiny lobster, abalone, dried scallop abductor and dried mushrooms. After dinner, guests can relocate to the lounge to bask in the afterglow of the performance. Desserts, a mix of Chinese and Western patisserie treats, close the evening.