There are both hits and misses at EEST, but it's still one of the city's better hotel restaurants, with an exceptionally eclectic menu and a first-rate ambience.
Salmon & avocado yee sang, comprising super-fresh ingredients. Too bad there wasn't more avocado; we could barely taste it once everything had been mixed up.
A well-prepared dim sum platter: salted egg & curry scallop wu gok; crystal prawn har kau; steamed yabby, tofu & tobiko dumpling; chicken, prawn, sea urchin & gold leaf siu mai.
Claypot of waxed duck rice, Hong Kong kailan & onion soy oil. A fragrant, flavourful treat, though some might consider it overly salty.
BBQ beef short ribs. Too chewy and stringy, with a cloyingly sweet taste that was somewhat reminiscent of char siew.
Steamed black cod with shimeji mushroom. Can't go wrong with this recipe.
Green Point Brut NV (Australia).