At Plum Valley restaurant, dim sum comes in rainbow colours, with fillings such as prawn, scallop and spinach; chicken and sweetcorn; and mixed vegetables. Over at Chinese Tapas House, chef Miu makes jianbing. This Beijing breakfast favourite is a crepe that can be filled with a variety of ingredients, but perhaps the best is crushed baocui, a thin and crispy fried cracker. Nearby, Bake is a favourite for dessert, with its Japanese taiyaki — cakes shaped like tai (red seabream) — a popular choice. Fillings include red bean paste (made from sweetened adzuki beans), custard, chocolate, cheese and sweet potato.
