Hong Kong, China
Chui Wai Kwan (pictured) with head chef Chan Kwok Wai
What to expect: A steady stream of elegant Cantonese dishes arrive in an opulent gold-laced setting, celebrating the history of southern Chinese cuisine. The feast will always feature dim sum, seafood-focused small plates and groaning sharing platters.
Family history: Head chef Chui Wai Kwan comes from a family of celebrated Chinese cooks – his father is the founder of respected Cantonese restaurant chain Fook Lam Moon. The youngest of seven siblings, Kwan apprenticed under his father, then took over as master chef of the chain at the age of 20 when his father retired. After revamping and expanding the family business, in 2013 he opened his first solo restaurant in Shanghai, followed by six more successful openings in across China, Hong Kong and now two in Japan.
On the menu: A meal may start with beautifully plated shrimp dumplings and barbecued pork pastries, and continue with classics such as crispy pork belly, some exquisite crab dishes and unique takes on abalone. The suckling pig is considered to be among the best in Hong Kong.
The experience: Traditional Cantonese cuisine is made to be shared, and Seventh Son is popular among groups with a number of private and semi-private spaces, but the smooth and well-oiled service is slick and personal.