The emerald green and gold room sports panoramic windows so guests can admire the musical fountain while dining. The chef, who worked in Jiangsu, Zhejiang and Shanghai for years, melds the rounded flavours of Jiangnan fare with Sichuanese mala seasoning and Cantonese subtlety and freshness. His eight-treasure roast duck is a hybrid between the Huaiyang and Cantonese varieties – sticky rice is wrapped in crispy duck skin and topped with caviar.