Tucked in the basement of the Royal Garden Hotel and set amongst opaque fountains and glowing pools, the newly refurbished Royal Garden serves authentic Cantonese cuisine and delicacies in a stylish setting. The management has opted for a minimalist design concept that is “as simple and modern as possible,” while retaining the atmosphere of a classic Chinese banquet restaurant. Traditional red and gold have given way to calmer beige and brown wood paneling, and modern Chinese paintings adorn the walls.  Executive Chef Wong Man-kit, winner of the HK Tourism Board’s “Best of the Best” culinary award in 2003, overhauled the menu with a host of imaginative new dishes, and a new fish tank ensures more fresh seafood options (crabmeat, bamboo pith in egg white parcel with supreme broth, $198).  Also new is the large oven that caters to the high demand for the restaurant’s barbecued meats, such as their famous roasted crispy goose with plum sauce ($98). Award winning dishes include the fried noodles with lobster and egg white ($198), although the chef’s specialties are really the soup - double-boiled pig’s lung soup with assorted meat, pak-choi and almond juice comes to $198 - and the dim sum. Its “no ice-cream or cakes” dessert menu keeps to its word: the double boiled superior bird’s nest with rock sugar ($398) is the most popular choice.  With its dramatic footbridge as an entryway, impressive wine selection that includes a range of Chinese and Western wines, and the proximity to the uber-cool Dong Lai Shan across the ponds (you can even order from it), this makes a great place for a celebration.