Hong Kong cuisine specialist Golden Bowl takes over from where the now-defunct King's Palace left off.

 

Hong Kong native chefs Chi Kit Kong and Cheng Kai Chi whip up all the familiar staples, from barbecue pork (B380) and roast goose (B450) to fried rice (from B350) and steamed rice noodles (from B160).

 

Other house specialties include the four-hour-simmered smooth rice congee with thick-cut pig liver (B210) and stir-fried flat noodles with beef slices (B350).

 

There are also set lunch menus from B320-480 available from Mon-Fri.