You can't beat the view at this restaurant set by a lagoon. On the menu are nearly 65 à la carte dishes and four six-course dinner menus of fine Cantonese, Szechuan, and nouvelle-Chinese dishes prepared by chef Steve Chiang. Two of the house specialties -- the Imperial Peking duck and Imperial beggar's chicken (whole chicken wrapped in lotus leaves and baked in a clay pot) -- must be ordered 24 hours in advance. To begin your meal, try the fresh scallop soup; end with a dessert of litchi or green-tea ice cream. Reservations essential.