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Dark and atmospheric with velvet seating, heavy brocade curtains and a waft of incense, this sultry Pan-Asian bar and restaurant exudes a decadence and opulence redolent of the 1940s – think Parisian opium den (mmm). The food fits the bill too: staff (all kitted out in cheongsams) deliver the likes of king prawn and squid tempura with tamarind guava dressing, or jasmine tea-smoked pork ribs, with toasted sesame seeds and honey. At the bar, you’ll find specially created concoctions pepped up with fiery Asian ingredients, including the Shanghai Alley (ooo-er) which blends Tequila, Maraschino cherry syrup, rice syrup and grapefruit. Fill up on drinks before hitting the (dance) floor.
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