Chef Vicky Cheng's first restaurant outside Hong Kong promises an upscale dining experience that sees Chinese culinary traditions with a contemporary twist. His use of Cantonese and Teochew flavours with seasonal ingredients shines in the mud crab with olive leaf and garlic, inviting hands-on dining. In this stylish, refined and inviting setting, choose between private sofas or seating with splendid views of Bangkok's skyline.