Long-running Cantonese restaurant brand under Hong Kong's Maxim’s Group; the playbook is polished, slightly old-school Cantonese with a few glossy modern touches: double-boiled fish maw, cordyceps served in teapots, crispy braised brisket, soy-glossed chicken legs stuffed with glutinous rice, and other dishes that lean Cantonese banquet-style. Yum cha is a big part of the draw -- turnip cakes, siu mai, char siu bao, egg tarts -- alongside showier items like deep-fried crab claws packed with shrimp paste, truffle dim sum, and the occasional seasonal special. They also have pretty solid soup dumplings. Pricing sits in the mid-to-high tier for Cantonese in an upscale mall: dim sum ranges from 28-68rmb per steamer; signature dishes from 98-268rmb; banquet-style plates or seafood around 198-480rmb and above. Crowd: mall shoppers, office groups during weekdays, families, the Cantonese-leaning auntie-uncle set. Service is brisk with that HK efficiency.