Very exclusive, as you require a membership. It is located at the top floor of the capitol tower.

When you step out of the lifts into the lobby you are already impressed. Fresh fruits are placed there daily waiting for you to devour them. There is an serene and calm and almost meditative quality about the stillness. There is a dark cherry wood desk before the entrance, and the manager always remembers your name and treats you like an old friend. The light comes from little candles in intricate holders, which casts romantic shadows onto the tables. We always get a room and the view is, of course, shockingly superb. You can see the sea from here and the unloading docks and the roads and cars are like little playthings. You can see malaysia/indonesia from here too. Just dangling at the horizon. The place is immense with very high ceilings and modern oriental fixtures, elegant and laid back. Sashes of vibrant translucent organza decorates the hallways.

Fresh towels are set on wooden placeholders, and a small dish is offered as the appetizer.

We always have the drunken wine prawns, which use live prawns and is cooked in front of you, the server slipping one dark coloured tiget prawn by the other into a hole in the silver pot, and it is cooked to perfection, removed the instant it is cooked. I cannot stand prawns that are even a little overcooked, so this is a delight. Thus the meat is springy and sweet, and the soup is fantastic. Heartwarming and not too salty, with the delicate aroma of shao shiang wine lingering on your tastebuds. The 'zhu bang' is the best. The best. It is steamed till just cooked, served with crispy shallots and delicious crispy spring onion (no raw disgusting taste at all) and suberbly soy sauce and vermicelli. The zhu bang is so juicy and the soy sauce can very gladly be drunk on its own. The vermicellis absorbs the juice and it tastes amazing. However, they dont have this all the time. The curry soon hock fish head is the best in singapore too. The soon hock is huge and thus costs over a hundred dollars. It is served two ways. Half is served deep fried, amazingly crispy and you dip it into the fantastic soy sauce before eating it. The crispyness of the fish will amaze you. The other half is served in a delicious curry with bean curd, tomatoes, brinjal and ladysfingers in it. Sublime. The soon hock is also deep fried before it is cooked in the curry, and the curry is aromatic and perfect for drowning your rice in. The soon hock is so tender and juicy! These are the absolute must tries. Hard to get food better than that in singapore. Their ingredients are so fresh its like they grow their own produce and have aquariums in the kitchens.

There are both hot and cold desserts, nothing ground breaking. There are haagen daaz sundaes available too, but i have never tried them.

I love dining here. The atmosphere is fantastic and the view stunning and the food euphoria inducing.


P.S they have free parking