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The lofty room is a soothing patchwork of camel and neutral shades set off by gun metal grey. The Hong Kong chef, who came on board in 2026, brings over 30 years of experience gleaned in Hong Kong and Beijing and melds classic Cantonese techniques with a creative spin to craft dishes that balance tradition and modernity. Three set menus at different price points and an à la carte menu available. Try the crispy young pigeon, sourced from southern Taiwan and skilfully basted to achieve golden, crackling skin and juicy, tender meat.
Fu Tai Table Third Generation appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
