Taking yum cha here is a refined affair - it's all crisp white linen, chandeliers and high-backed dark wooden chairs. It should come as no surprise then that Jason Au (who runs the place with son Eric) was head dim sum chef for two decades at Flower Drum. Delicate dumplings are all made on-site, and fillings might include ginger, shallot and diced prawn, pork and peanut, or tender scallop. It's a tight squeeze to stay in budget ordering a la carte, which includes sugar-sauteed whole quail with a fiery chilli sauce, and aromatic chicken hotpot laced with Chinese wine and ginger.