Opened by Head Chef Chui Wai Kwan, the seventh son of a renowned restaurant family that founded the Cantonese institution Fook Lam Moon, Seventh Son is known for serving the best traditional Cantonese cuisine in Hong Kong. The menu includes a variety of dishes, from banquet specialties such as roast suckling pig, braised abalone, stuffed crab shell with crab meat, and their famous crispy chicken all prepared in the traditional way. The dim sum menu at lunch features classic dishes like har gow, siu mai, and lor mai gai (glutinous rice steamed in lotus leaf), which are considered some of the best versions in Hong Kong. Seventh Son's suckling pig is a popular dish on social media, known for its crispy paper-thin skin and tender, juicy meat, making it one of the best in town.