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THIS RESTAURANT IS CLOSED Zen Central Restaurant Review: When this restaurant opened in the 1980s, the décor was ahead of its time with black furniture and lots of glass and steel, while along one wall was a long waterfall. It maintains the modern, deluxe Hong Kong cooking style that calls for such expensive delicacies as supreme shark's fin, whole abalone and whole suckling pig. Also on offer are more basic dishes, particularly various clay hot-pots such as braised mixed seafood. Vegetables are carefully prepared, especially the zingy spinach sautéed with chilli and preserved bean curd sauce. The wine list ascends the heights of French classics but house wines, also French, are fairly priced. However, high prices are not matched by top cooking here.