The decor was amazing and rather theatrica,l with packets of noodles and baskets of tea leaves beautifully arranged around the open kitchen. Even the roast duck and char siu hanging on the racks seemed to have been arranged like an art installation, the whole effect enhanced by strategic lighting against a backdrop of red tiles that look like the scales of a dragon. Without a doubt, this has to be one of the most beautiful chinese restaurants I have ever seen.
The food, on the other hand, was reasonable but nothing to really rant and rave about. Nathan loved his Char Kway Teow with prawns and chinese sausage butit's almost double the price of what you'd expect to pay at a more modest-looking restaurant. I really wanted to order a noodle dish but was rather surprised by their modest offerings, especially considering how much the restaurant had been spruking the noodle-making powers of the head chef. Most of the noodles I saw on the menu were of the commercial - rather than the freshly hand-made - variety (e.g. rice vermicelli, rice noodles). I settled for an Assam snapper curry instead. This was served with tomato, ochra and mint. It was suppose to have tamarind in it but I couldn't really taste the pungent sourness. I must go back, however, to try their impressive selection of chinese teas.