Pin Yue Xuan

The story

Crafted with passion, served with love

The Heart of Cantonese Dining

Pin Yue Xuan describes itself simply and honestly: a cozy retreat for everyday gatherings with family and friends, serving the comfort of traditional Cantonese flavours. That modesty, however, belies a restaurant that has earned a Forbes Travel Guide Four-Star rating, a Michelin Guide selection, and a place on the South China Morning Post's 100 Top Tables — recognition that speaks to consistent, considered cooking rather than spectacle for its own sake.

A Room That Feels Like Coming Home

The design draws directly from the siheyuan, the traditional Chinese courtyard dwelling. Natural light filters through a skylight, a large window opens onto the resort's lagoon, and sixteen-foot ceilings carry hanging lanterns alongside semi-transparent silk screens bearing landscape paintings by Li Chang Tian. Contemporary floral paintings complete the picture. It is a room that manages to feel both grand and genuinely warm.

Before the meal begins, guests choose from twelve handcrafted teapots on display, each associated with a Chinese mythological creature. The premium tea list includes Oriental Beauty oolong from Taiwan, palace ripe pu'er, and supreme da hong pao — a ritual that sets the pace for everything that follows.

Chef Darren Cheung and His Kitchen

Executive Chef Darren Cheung Kam Tung has been cooking since 2005, accumulating experience across prestigious restaurants in Mainland China, Hong Kong, and Macao. That breadth — absorbing both northern and southern Chinese culinary cultures — informs a menu that is rooted in Cantonese tradition while finding room for quiet invention.

His signature golden fish dumplings illustrate the approach well. Grouper and crab roe are fashioned into dumplings shaped like fish swimming in broth; the grouper is cut the same day, the bones going into the broth and the flesh into the filling. Nothing is wasted, and the result is as precise visually as it is on the palate.

The steamed Brittany lobster is equally considered: blue lobster covered in warm oil, soaked in broth, and served in a rich pool of lobster juices and egg whites from premium Japanese ran-oh eggs.

From Dim Sum to the Appetizer Platter

The restaurant's appetizer platter frames its culinary concept around three acts. "Tasting tea" brings bean curd rolls filled with vegetables smoked in pu'er and tieguanyin. "Tasting wine" offers prawns marinated in a twenty-year-old huadiao wine sauce. "Tasting delicacy" arrives as golden caviar with salted egg and deep-fried bean curd. Other featured dishes include honey glazed barbecued pork, crispy sea cucumber filled with pork and salted fish, and a caramel egg pudding in coconut — the kind of Cantonese classics that reward both the first-time visitor and the regular.

The wine programme has also drawn attention in its own right, earning Wine Spectator's Best of Award of Excellence and three glasses from China's Wine List of the Year Awards in 2025.