Part of the respected Tung Lok Group of restaurants, Club Chinois takes an East-meets-West approach to fine dining. Stylish décor combines dark wood, western style tableware, and contemporary Chinese art. The food, while firmly couched in Chinese tradition, has a definite Continental touch. Standout dishes on the a la carte menu include crispy Beijing duck skin with five-spiced foie gras, tea-smoked scallop and braised abalone with black truffle, and pan-fried fillet of cod with honey mustard dressing on fresh strawberries. Servings are on the small side – most people order about four dishes. Numerous multi-course set menus and dim sum menus, too.