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The Chinese Restaurant Restaurant Review: Make up an excuse if you must to cross Victoria Harbour for at least one meal at this Art Deco-inspired modern take on a traditional Chinese tea house, sunlit and cheerfully finished in shades of chartreuse and orange. Longtime staff know chef Kwai-kai Lo’s extensive menu of Cantonese, Peking and Szechuan cuisines well; rely on them to guide you to signature bites like the poached live shrimp in chili soy sauce, wok-fried chicken with dried chili and garlic, and the stir-fried U.S. Prime beef short ribs in green pepper sauce with seasonal mushrooms. While other local favorites like the marinated jellyfish head or pig's ears will not appeal across all palates, do try the steamed green crab claw with glutinous rice and garlic in lotus leaf for an indigenous delight that translates across cultural divides. Ten carefully selected Chinese teas traditionally prepared accompany the diverse menu; one exceptional sip is the healthy longjing green tea from Zhejiang province. Alternatively, select a wine among the 160 labels from around 50 wine-producing regions East and West. Chinese desserts will not satisfy everyone's sweet tooth but refreshing finishes include the sticky Hakka cake and an almond cream with fluffy egg whites.