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Chinese and Thai gastronomy restaurant, specializing in shellfish and steamed dishes, preparing over 250 dishes.
Founded by the Hon family between Olympia and Opera, this quadragénaire address did not take a ride. Better, it will even be your ally late in the evening. The first visual impression of this Chinese and Thai gastronomy restaurant is pleasant: the sand décor, purple wood works wonderfully. Here, no fewer than ten cooks, crustaceans and steam specialists spoil more than 250 dishes. And everything is fresh, from brioches to roast pork, rice pancakes, cuttlefish to saté, or shark fins ravioli. For the @ guests of Cantonese cuisine, you must dare the pungent cuttlefish with the spicy, spicy mais or stewed chicken legs. In a flat, you can find classics such as the duck, always beholder with crisp skin and melting flesh. But full of discoveries are worth the pain, such as black pepper jumping on hot plate, the sheep with garlic sauce or black soybean crabes. Fans will try the palm foot of the pig or the Chinese fondue, try at least once in his life!
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