For decades, this iconic location housed one of Chinatown’s most storied banquet halls. After sitting idle for years, the stylish space was renovated and revitalized in 2021. Those familiar with Hakkasan restaurants and their imperial design motifs and modern Cantonese dishes might get a sense of déjà vu here: Chef Ho Chee Boon was the group’s former international executive chef. Guests seated along the perimeter of the room enjoy impressive views across the city. Dinner, meanwhile, is a fast-paced prix-fix that’s better suited to groups than solo diners. Flaky, black pepper venison puffs, an airy scallop and egg white spring roll, and steamed shrimp dumplings arrive in a flash, with glazed lobster and braised pork belly for main courses.