So I’ve been coming here for close to a year now. The dim sum is stellar. Dinner is even better. Former owner of Elite sold Elite and opened this one. The dim sum is a welcome change from the same old offerings one gets at Elite and Sea Harbour. The quality is just as good. I personally rank it above both since the items are more novel. Beancurd rolls are wrapped with assorted mushrooms and steamed instead of the usual meat filling. Lighter, healthier, and surprisingly even tastier for this unabashed carnivore. The soup dumplings with sea cucumber in soup (more refined version of sharkfin dumplings), house special seafood dumplings, and the steamed rice paper with spinach and fish paste are stellar and not found at Elite or Sea Harbour. The steamed rice paper with spinach and fish paste is actually wrapped with crispy fried beancurd and then in stamped rice paper. The texture and flavor millefeuille is a home run.
There is a lot of griping on yelp regarding price. The pricing is on par with Elite and Sea Harbor. The decor and ambience several times better.
Dinner prices can run high. I highly recommend the fried chicken knee. The roast suckling pig is a clear notch better than Elite’s version and I’m a big fan of the Elite version