Indulge in some of the best flavours from Cuisine Cuisine’s repertoire of modern Cantonese delicacies such as succulent Pan-fried Wagyu beef with blaze mushroom, sliced garlic and spring onion; creative Sautéed Canadian scallop with ganbajun and euryale seed; as well as Braised Australia lobster with spicy sauce, crispy shrimp toast cooked to perfection thanks to Chef’s impressive skills and nearly 2 decades of experience. Innovative dishes by Chef Edwin Tang mingle with a taste of Cantonese tradition in refined Braised 4 head abalone with goose web and seasonal vegetable in abalone sauce, as well as nourishing Double-boiled garoupa fin soup with fish maw, sea conch, wolfberry and vegetables.