The Huaiyang Garden

The room has a Jiangnan garden theme, with perforated screens imitating patterned windows commonly seen in Suzhou architecture. Helmed by the renowned culinary master Chef Zhou, the kitchen team excels in sophisticated Huaiyang fare incorporating fresh river fish shipped from the region twice a week, such as stir-fried shrimps with roe and tomalley, or Liangxi-style crispy eel. Dingsheng cake with date filling is a great way to end your meal.

What makes it distinctive

• A two-star Huaiyang specialist in Cotai, dining room styled as a Jiangnan garden with Suzhou-inspired screens
• A kitchen that leans into classical Huaiyang precision, clean flavours, careful knife work, and emphasis on freshness
• Signature dishes that read as river-and-lake China rather than banquet spectacle, with a distinctive sweet finish in dingsheng cake

Signature ingredients and dishes

• Huaiyang river fish, shipped in from the region twice a week
• Stir-fried shrimps with roe and tomalley
• Liangxi-style crispy eel
• Dingsheng cake with date filling