This is the Chinese option in the Twelve at Hengshan hotel. Chef Kuy Fai Chung cooks refined Cantonese cuisine like abalone in truffle gravy or crispy stuffed sea cucumber in golden broth. Delicate porcelain chandeliers and a hand-painted mural of a Suzhou garden make the dining room a design standout. Seating is largely private dining rooms, making it an ideal option for high-powered business and government types looking to grease wheels and make deals.