We offer an exquisite array of traditional & local Cantonese specialties.

Grand Harbour Restaurant serves gourmet Cantonese delicacies with a local touch. Amid the contemporary interior setting of our restaurants, we offer a remarkably extensive menu featuring authentic and local Cantonese dishes which cater for all palates.


With a modern touch to traditional Chinese dishes, the restaurant specialties includes the finest array of Barbeque Meat which melt in your mouth, healthy and tasty Double Steamed "Tian Ma" Fish Head Herbal Soup and also a range of delectable dim sum that will leave your senses tingling for more.


Grand Harbour Restaurants come with settings that are fit for all occasions. All of our outlets are perfect to cater to diners as a gathering venue for colleagues, family and friends. With an elegant and sophisticated setting, Grand Harbour Private Kitchen is set up with 5 VIP rooms of various sizes to offer our valued guests more privacy and exclusive services, perfect to host corporate or intimate celebrations. As for our newly opened Grand Harbour Restaurant and Banquet at Da Men USJ, we offer state-of-art facilities to cater to weddings, banquets and events.


Chef Chan Peng Wah (Chef Dai Bei), Executive Chef

With over 40 years of culinary experience, Chef Dai Bei made his culinary debut with Tai Thong Group of Restaurants while he was merely 15 years old. He further enhanced his cooking skills in other luxury restaurants and brought over his conspicuous passion for cooking with culinary expertise accumulated over the years to Grand HarbourRestaurants.

Specializing in Cantonese cuisine, Chef Dai Bei stresses on the importance of using quality fresh ingredients with a touch of creativity in his gastronomic specialties. As such, he has garnered a loyal following for his culinary offerings throughout the years, including socialites and celebrities such as Chua Lam (a columnist, food critic and occasional television host in Hong Kong and Japan) and Hugo Leung Man-Tao (a celebrity chef, food critic and host).