Tsé Fung

Born in Shenzhen, Frank Xu represents the third generation of a cooking dynasty, and the Cantonese and Chinese culinary arts have found a peerless ambassador in this veteran chef. His authentic, flavourful creations are meticulously prepared using top-notch ingredients: the langoustine dim sum, the sea bass fillet with ginger, the Peking duck (two courses) and the Sichuan aubergine cannot fail to impress. Don't hesitate to ask for advice when it comes to choosing your dishes – the front-of-house team will be happy to talk you through them. As for the setting, the pleasant interior has a classy, exotic feel and is done out in a red, black and gold colour scheme; the elegant bay windows command a view of the pool and lake.