This restaurant originates from Beijing, renown for its mutton hot pot, and this branch in HK is located in the basement of The Royal Garden in TST. Arriving on this Saturday evening we saw that the restaurant was almost full, and many of the VIP rooms were also occupied, clearly showing the popularity. Seated in the middle of the restaurant, the decor was fairly neat and modern, with some stylish lighting fixtures and a red backdrop at one end giving a nice touch of design reminding me of joy and happiness. Ordering the special menu to celebrate the restaurant's 4-star achievement in 2020 at Forbes ($690 per person), the first course was Jellyfish Tossed with Scallion, Chilled Green Bamboo Shoot, Crispy Eel in Honey, and Mutton Terrine 蔥油海蜇頭、涼拌烏筍、無錫脆鱔、水晶羊肉. The staff came to explain the dish and the recommended sequence of eating. The mutton terrine is good, pairing well with the aged vinegar provided. The jellyfish got a crunchy texture, marinated well and the addition of a bit of mustard helped to bring out the flavors even more. The green bamboo shoot, which I believe was celtuce, is tender and not having any grassy note, and the sesame oil helped to give an extra dimension of flavors while not masking the original taste of the celtuce. The last was the crispy eel which got the sweetness and savory matching perfectly, and the ginger shreds truly enhanced the overall culinary pleasure. The second course was Wok-fried Crabmeat and Rock Lobster with Salted Egg Yolk on Rice Crackers 鶴湖蟹影. Very beautifully plated, there was a sculpted crane in the middle of the plate. And after taking the photos, the staff then served it on a plate for us. The generous portion of crabmeat and rock lobster meat had been cooked together with the salted egg yolk, surprisingly retaining its delicate fresh taste and not dominated by the more intense salted egg. The chef also creatively prepared the ginger tea, which typically are provided in a cup, into a jelly format which also resembled a crab. This one was my favorite among all the dishes in the evening. The third course was Shredded Bean Curd Soup with Pan-fried Spring Onion Cake 文思豆腐羹配芝麻薄餅. This one was a good showcase of the skills of the chef, with the bean curd and other ingredients cut so thinly that it was just like hair. The broth was very tasty also, despite a bit salty on its own, but together with the spring onion cake it was just appropriate. The fourth course was Deep-fried Garoupa Fillet with Savory Crisbean and Stir-fried Garoupa Fillet with Wild Mushrooms 左右逢魚. The garoupa fillet was prepared in two styles, and while the the deep-fried version got more intense flavors, I preferred the stir-fried one with the truffle paste matching well with the wild mushrooms and asparagus, and the fillet also tender and seasoned well. The fifth course was Poached Shanghai Brassica with Bean Curd Sheets 百頁小唐菜. A more commonly seen dish, the vegetable was young and tender, and cooked perfectly to keep the crunchy texture while not too hard. The supreme broth used was able to impart great flavors to the vegetable and bean curd sheets. A nice way to also cleanse the palate for the next dish also. The sixth course was Braised Noodles with Yunnan Assorted Mushrooms 雲南野菌手擀麵. This is another of my favorite in the evening, with the hand-made noodle having a great chewy bite, and having absorbed the flavors from the braised mushrooms and the sauce. A good wrap up for the meal and I honestly would like to have more for my portion. The dessert was Steamed Peach Gum and Egg White with Young Coconut Juice 椰皇玉露蛋白燉桃膠. The peach gum is a natural, healthy food, which did not have much taste. But adding that to the steamed egg white, which was smooth and favored by the sweet young coconut juice, it created a nice combination and contrast of flavors and texture. The service was decent, with the staff attentive and friendly. The bill was $1,600 which was quite reasonable considering the venue, food and services. I would like to return to try out the mutton in hot pot, to see how great that is, maybe in the winter time.