Chef and owner Andrew Wong's upmarket Chinese eatery in Victoria is known for his Peking Duck which prepared from a traditional 2-day process and served over an 8-course tasting menu (hence pre-order is essential as he only makes one per day).  The alternative 10-course "Taste of China" is also a great menu showcasing regional cuisines across the country. However, it is the lunch that's not-to-be-missed. This is when Andrew demonstrates his creativity in taking the dim sum to the 21st century.  Moreover, to cater for small groups of diners, his dim sum can be ordered piece by piece... that's something unique for a Chinese restaurant. 

Fine Dining Explorer

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