Ying

In Chinese culture, cranes symbolise nobility and wisdom, so it is no wonder that this popular restaurant uses the divine bird as a theme for its décor and tableware. The head chef expertly deploys traditional techniques that bring out the best in every ingredient. Lunchtime dim sum reveal exquisite craftsmanship and boundless creativity – try black swan pastry stuffed with roast goose, foie gras and yam bean that delivers layers of textures and flavours.

Crane motif, carried through the room

• Cranes run through the decor and tableware, a deliberate theme rather than a generic hotel dining room.

Dim sum built for close inspection

• Lunchtime dim sum is the calling card, with pastry work that is precise enough to be read like craft.

A flambé as part of service

• The pork roast is finished as theatre, but it also changes the flavour, adding smoke and lacquer.

Signature Ingredients

• Iberico pork: used for char siu-style roast, then finished with a flambé that adds smoke and caramelised edges.
• Foie gras: paired with roast preparations for extra richness and weight.
• Roast goose: shows up in intricate dim sum fillings, a marker of classical Cantonese technique.
• Premium soy sauce: treated as a key seasoning, used to keep fish and seafood dishes clean and direct.
• Matsutake mushrooms: used for aromatic depth in seasonal tofu and vegetable dishes.

Menu format

• Cantonese, with refined dim sum at lunch and a more formal dinner menu

Signatures to look for

• Dim sum with intricate pastry work
• Char siu-style roast pork finished tableside with a flambé
• Seafood-led dishes that keep sauces clean and focused