The talents of a chef trained in Hong Kong and Guangzhou are on display here. Evening guests find a comprehensive assortment of à la carte items, inspired by traditional recipes from various regions of China and reimagined with a modern twist. A popular appetiser is the Sichuan-style mouth-watering chicken. Dim sum items like steamed gyoza and pork shumai showcase the chef’s apprentice days. At noon, the highly regarded light lunch draws daily queues. Prix fixe is available at lunchtime as well, for groups of two or more with reservations.