• 5
• Outstanding!

A beautiful mid-range restaurant overlooking the ocean harbour, with a view across to the low mountain range on the other side of the water. All signs point to extreme high-rises obliterating the view soon, so get here quickly Seats 60 maximum - most in two-person, blackberry velour 'eating sofas', and the rest in black high-backed chair and standard tables. White linen tablecloths throughout. Huge menu with a picture of each item, with a description in Chinese and English. Lots of descriptors like 'stuff' or 'kind of mushroom'. :) People chanting in the next room - none too quietly. Many indicators of a Buddhist-inspired restaurant, including lots of fake Carnivore dishes on the menu. Weak Western music started the meal, then turned to tracitional calm 'temple' music. Each staff member was dressed all in black, with long black aprons. The food was delivered by a young maitre'd type in white gloves, carrying the food in a bubble covered tray - and wearing a clear 'spittal' mask. Somehow the all-black wardrobe of the hostess was allowed to be complimented by ugly brown Ugg-type boots. Very odd. Mapo Dofu (misprint, perhaps?). A nice big bowl with some fake fish mixed in - slices of processed tofu with a seaweed 'skin' that was way too fishy in flavor for Mapu...and fir this Vegan. Nice, but unremarkable sauce. I've had excellent Mapu (Sichuan Tofu) from Puerta Vallarta to Toronto, so I am a bit relentless on the Mapu. Several complimentary appitizers were brought out, but all cold. I don't do hot and cold together. I've simply never acquired the taste. No plain steamed rice. Brown rice and sticky rice with cooked white radish. Nice compliment to everything. Asparagus, Edible Fungus and Lily Roots. A small dish that needed to be paired with a main. A delicate flavor to compliment crispy asparagus and flowery tidbits. The sauce was mostly oily, but forgivable. The next time I would give in to my instincts and order it with a spicy tofu dish, regardless of the raised eyebrows that might inspire. Apple Deep Fried with Syrup. I rarely eat dessert right after a meal, but with the sun setting out the window I opted for a unique one to pair with the view. This dessert was inspired by a carnival or French pastry chef, and not in a bad way. Words fail to fully describe this baked sensation, lying in a tangerine-infused sauce, surrounded by a silky 'sphere' of spun sugar...not thick like cotton candy, but a halo of sorts. I found the Updated from previous review on 2016-10-29