Helmed by Chef Tse, Kei Cuisine combines both precious ingredients and chef’s signature masterpieces with Japanese element based on classic Cantonese cuisine, ensuring a unique and elegant Cantonese dining experience. 

Kei Cuisine introduces a whole new series of Dim Sum. The Pan-fried buns with Hiyama Wagyu and Beetroot uses wagyu from one of Japan’s oldest and finest wagyu suppliers with over 100 years of history. It turns to a luscious dim sum dish after pan frying with black pepper sauce.