This cosy restaurant is a popular place for not just for gallery visitors, but also for business associates and families seeking a tasteful yet convivial atmosphere to indulge in Cantonese fare. The menu is concise, spanning roasts, soups and live seafood as well as delicacies such as Australian green-lip abalone, with an emphasis on familiar, authentic dishes. Mainstays are well executed—but this is a museum restaurant, after all, so dishes are presented with artistic flair. Cases in point include the fried live prawn with a ball of crisp noodles, which the server douses tableside with a flavourful broth, and the steamed thousand-layer tofu, skilfully cut into slices of equal thickness and arranged in a circular fan-like arrangement around a colourful medley of barbecued pork cubes, ginkgo, conpoy and mushroom. As if continuing the gallery experience, the food here is like art on a plate—but it’s done tastefully and certainly with none of the pretence one might expect from a museum restaurant.
• The barbecue items include roast suckling pig served in three delightful ways, but orders must be placed a day in advance.
• On weekends, the place fills up quickly, particularly with families, so for a quieter experience, visit on a weekday.