The talents of the Guangdong-trained chef are on full display at this Chinese restaurant, neither ‘royal-court’ Chinese nor hole-in-the-wall eatery. Like Kyoto, Guangdong is blessed with the bounty of sea, mountain and river, and the light seasoning draws out the flavour of the ingredients, working well with the food culture of the ancient capital. The chef wields his woks with consummate skill, drawing out the inherent flavours of each ingredient. The secret to the cuisine’s fragrance and light trailing notes is rice bran oil. Guests are treated to a selection of fresh vegetables in season.