‘Hong Kong cuisine and organic wine’ sums up the concept. We recommend ordering Cantonese flame-broiled items to start. Meat is suspended over an open hearth for patient roasting. On the grill, meat is skewered or hung from special hooks and cooked over direct flame. Pork cuts and duck are sweetened with honey or malt sugar and seasoned with soy sauce or Chinese five-spice powder, which condense the umami as the meat broils. The steamed whole grouper and the pigeon pickled in tamari soy sauce are offered by advance reservation only.