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在M+博物館的江浙菜餐廳，沒有中式餐廳的風格，反而走黑白簡約風，一張長枱靠着窗台，望着海景吃午餐，這種做法在Ritz-Carlton的Lobby Lounge也有見過，和海景更近，氣氛也更好。午市主打精緻的點心，不比酒店的遜色，例如是竹炭孜然和牛酥，以及蒸石斑魚金魚餃，也是外形好看，味道和口感也調配得不錯的新式點心作品。當然較為傳統的像是燒賣和鍋貼，也會為其增值，例如是前者在上邊加上魚子醬，以及後者將其變成精緻的三角形，味道不核突，賣相更好看，博物館嘛！江浙菜的經典菜式，例如是小籠包以及東坡肉，味道也算不錯，特別是後者的脂肉層次分明，更重要是肉很腍，而皮脂層入口即化，很多是這菜式最大的問題是肉煮得太老和太乾，醬汁偏甜，如果再鹹一點就更好。小籠包湯汁夠，外皮也不會太厚，穩打穩扎，沒有創新也沒有意外，有時並不是一件壞事。This Jiangsu and Zhejiang cuisine restaurant at the M+ Museum adopts a minimalist black-and-white design instead of a traditional Chinese
江浙菜的經典菜式，例如是小籠包以及東坡肉，味道也算不錯，特別是後者的脂肉層次分明，更重要是肉很腍，而皮脂層入口即化，很多是這菜式最大的問題是肉煮得太老和太乾，醬汁偏甜，如果再鹹一點就更好。小籠包湯汁夠，外皮也不會太厚，穩打穩扎，沒有創新也沒有意外，有時並不是一件壞事。
This Jiangsu and Zhejiang cuisine restaurant at the M+ Museum adopts a minimalist black-and-white design instead of a traditional Chinese style, with a long table by the window offering sea views during lunch, reminiscent of the Ritz-Carlton Lobby Lounge. The lunch menu features refined dim sum comparable to hotel standards, such as cumin Wagyu beef puffs and steamed grouper dumplings shaped like goldfish, blending appealing presentation with well-balanced flavors. Traditional items like siu mai topped with caviar and triangular-shaped potstickers are elevated in both taste and appearance. Classic dishes like xiaolongbao and Dongpo pork are also commendable, with the latter boasting tender layers of fat that melt in the mouth, though slightly less sweet sauce would enhance it further.
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