Wing Lei

Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience.

A frosted crystal flying dragon, built as the centrepiece

• The room is designed around a flying dragon sculpture, the restaurant's signature visual.

Seasonal Cantonese, beyond the main menu

• Seasonal dishes rotate alongside the core menu, including clay pot rice and Dongshan goat in winter.

Private dining, built for groups

• Private rooms sit alongside the main dining room, designed for small group banquets.

Signature Ingredients

• Aged tangerine peel, used to perfume steamed grouper with vintage Hua Diao.
• Vintage Hua Diao wine, folded into steamed seafood for depth without weight.
• Grouper, served with egg white for a clean, silky texture.
• Ibérico Pata Negra pork, triple barbecued with maple syrup for a lacquered char siu style finish.