The purple and gold color scheme at this double Michelin-starred joint might scream royal to the point of feeling a little garish, but Tim's classic Cantonese dishes more than make up for any aesthetic crimes. With an entire section of the menu devoted to rare dried ingredients like bird's nest, sea cucumber, fish maw and abalone, this place really earns its rep. Fortunately, there are also more familiar but exceptional (in their own way) favorites like pomelo skin with shrimp roe, roast pigeon, and braised good with pork tenderloin.
In winter, we recommend checking out the excellent rendition of warming snake soup available here, and, if you're feeling up to it, one of the three versions of the whole crab claws steamed with winter melon or egg white. Hint: the one deep-fried with salt and pepper is a masterpiece.
11:30 - 15:00 (last order 14:30); 18:00 - 23:00 (last order 22:30)
Close on Chinese New Year Holiday