Is it a tradition that great Chinese food have to be hidden off the side streets?
-Place
This is a step back into the old era of Chinese dining. The staff are vintage, but then that serves well a prelude to the dishes which seem to have gone better with age.
-Restrooms
Dirty bathrooms reminiscent of restaurants in the 80s is but the sole nuisance to this restaurant.
-Food
Freshly fried frog legs, crab role noodles, tea leaf shrimps, were all too above par. My limited Chinese culinary lexicon would be outdone by my experience here. I do know that it take much more skills to be able to bring to life the more traditional dishes.
It must be one of the few places which still take their kitchen craft seriously, in earnest, to respect the title of gourmet. Things are made fresh, not the logistically-tuned modern Chinese food "fresh" where things are made much ahead of time and you can order anything you want because it sits in the fridge. Many signature dishes must be pre-ordered. I am definitely coming back!
-Wine
I suggest ordering Chinese wine warm. One of the special thing about this restaurant is that they have experienced sommliers to craft the wine for consumption. This is uncommon for Chinese restaurants. Being that Chinese wine of old age come in various viscosity and taste, the sommliers must mix them according to the climate and age of different barrels of wine. Thus, it was much different than the wine you would get off the shelf. I never really liked Chinese wine however old and expensive they get, but this, was vastly different. It is hard to explain, as I guess if you compare this with Reds it would be apples and oranges, but wine is enjoyment nonetheless. Let me illustrate this - We drank this, and then went off to the Sky lounge for more wine, and lets just say those in my company were all yearning for the Chinese counter part instead! and we were having Ch. Margeaux!
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