Seventh Son (Wan Chai)

The name refers to the owner – the seventh son who learned his culinary skills from his father from the age of 14. The must-try barbecue meats include roast suckling pig which is smoky and rich. The skills of the kitchen team are manifest in traditional dishes like deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel. The smart room comes complete with teak floors, gold accents and warm lighting.

• The name points to the owner, the seventh son in his family, trained in the kitchen from the age of 14.
• The must-order is roast suckling pig, smoky, rich, and built around meticulous barbecue technique.
• A smart, hotel dining room in Wan Chai, with teak floors, gold accents, and warm lighting.

Signature Ingredients

• Roast suckling pig and Cantonese barbecue meats
• Dried tangerine peel (chenpi), used to perfume savoury classics
• Fresh shrimp, for har gow and rice rolls
• Pork and char siu, for buns and roasted plates
• Chicken kidney custard, in a classic deep-fried preparation

Menu Summary

• Michelin-starred Cantonese dining with a serious barbecue programme, and a long bench of classic dishes handled with confident technique.
• The kitchen is known for roast suckling pig, plus traditional plates like deep-fried egg custard with chicken kidney and steamed beef patty scented with dried tangerine peel.
• Dim sum staples feature prominently, including shrimp dumplings, siu mai, char siu buns, radish cake, spring rolls, rice rolls, and egg tarts.