Combo of (1) smoked oolong pigeon (terrific flavour, but as usual with pigeon, too bony) and (2) stuffed tomato with seared pomfret fillet (rather forgettable).
Double-boiled superior shark's fin in herbal broth & dried seafood. A pretty large portion that tasted good enough but not spectacular.
Grain-fed oxtail stewed in homemade wine with wok-fried flat potato noodle. Comfort food, but might have worked better with beef cheek instead of the comparably chewier oxtail.
Thermidor-style grilled and baked king prawn with cream and durian. Evidence that durian can go with anything, though it nearly overpowered the prawn's natural fresh flavour.
Stewed duck with ginger & sour plum with pappardelle. Don't many of these dishes seem like Chinese fusion? We quite enjoyed this; it would fit right in at some Italian restaurants.
The imaginatively designed desserts were perfect. The whiskey ice cream was silky smooth; the mushroom-chestnut cake with raspberry sauce and sundried flower seeds was divine.
2008 Charles Melton Rose of Virginia, Barossa Valley, Australia and NV Lustau Reserva Don Nuno Dry Oloroso, Jerez de la Frontera, Spain.
2007 Artadi Orobio, Rioja, Spain and 2007 Woodlands Cabernet Merlot, Margaret River, Australia. The wines matched the food brilliantly.