It's not just one of the best places for dim sum but also one of the most elegant spots for Chinese cuisine. Large bays windows look out upon a manicured lawn running towards the Chao Praya. Looking in, the decor is timeless and cream-toned. And despite his perfectly authentic Cantonese fare, executive chef Jackie Ho also allows himself outbursts of creativity: prawns in port wine sauce, crab claw with honey-lime sauce or roasted pigeon marin.