During brunch, nine cooking stations are setup throughout the restaurant, presenting diners with cold selections, seafood, roast meats and desserts. Only appetizers and desserts are served buffet style, while chefs offer tableside service for an array of seafood, including oysters and Boston lobster. All the soups and main courses on the à la carte menu, including lobster bisque and champagne risotto with black truffles, are cooked tableside. Champs is Perrier Jouёt. 718rmb.

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