Led by Chef Au-yang Sung-kei, who previously served as head chef at the prestigious Fook Lam Moon restaurant for 20 years and later at the Michelin-recommended Yue in Times Square, Moon Palace specialises in refined Cantonese cuisine. Renowned for classic techniques and premium delicacies such as abalone, sea cucumber, shark fin and fish maw, it is a place to enjoy elegant dim sum and signatures including baked tomato pork chop rice.