Dotted with lotus motifs, this bright, airy, ground-floor dining room sports a neutral colour scheme. Private rooms and a banquet hall are located on the upper floors. The chef uses Chinese and western techniques to create photogenic vegan and ovo-lacto dishes that feel novel and vibrant. Start the meal with a spicy, tangy New Zealand bull kelp salad, followed by the treasure trio, the vegan chicken of which is especially good.