Diners are greeted at the door by the knockout collection on display in the glazed wine cellar. Chef Li has over 20 years of experience, having worked at Ming Court since it first opened. They import quality ingredients from all over the world to craft remarkable dishes such as roasted crispy chicken, stuffed crab shell with fresh crab meat, and shrimp dumplings made with blue angel prawns. Busy all day long, so it’s wise to book.