Nice buffet, albeit a little expensive. Service was immaculate. There were some hits and misses. Specifically, the smoked turkey with foie gras on puffed pastry was a big disappointment. There was no puff pastry, the foie gras was a thin 2mm layer hidden underneath all topping, and the smoked turkey was tough. It also had the taste profile of Peking duck thanks to the scallion and hoisin sauce.

The best dish is surprisingly the scallop sugar snap pea dish. I would never have expected to get a whiff of wok hei from a simple stir-fried dish like this. Other notable mentions include the chili crab, which has a strong hint of cilantro. The drunken prawn is fresh but could use a stronger flavor profile. The fish skin with salted egg is crispy and addictive. The fried dough (Ma Hua) is excellent even though it looks different from its usual twisted shape. The few desserts I tried such as purple glutinous rice with ice cream, aloe vera with ginger agar and gui ling gao are all well-balanced and a refreshing end to a heavy dinner.