Hotel restaurants can conjure up the wrong sort of image; the same can be said for Chinese restaurants, heavy-weight decor and even heavier sauces. Tao Li is both a hotel and Chinese restaurant, but blows away the conventional stereotypes.

The subtle, refreshingly light cuisine draws ex-pats, Asian clientele, and various dignitaries for business meetings or get-togethers, particularly at lunchtime. In addition to the informal dining area, there are 4 private rooms available at no extra cost. Attention to detail is given to service and presentation (the latter almost Japanese in its understated, simplistic style) and staff take great care to explain the intricacies of cooking procedures.

like many fine restaurants, the secret of its success is the Executive Chef; in this case Mr. Peng Quoi Qu, a Beijing native. With more than twenty years experience under his apron, including stints in Japan and Indonesia, Mr. Peng holds the key to Tao Li's high-quality Chinese cuisine. Seeking out the best and freshest ingredients, his forte is predominately Cantonese, but Beijing and Sichuan styles are also available upon request.