Restaurant

The owner-chef has over 10 years of experience working in upmarket establishments in Chinese cities and advocates a back-to-basics approach to home-style cooking that brings out natural flavours of the ingredients. His boneless smoked fish boasts fine juicy flesh in a crispy crust, while brown sugar walnut rice cake is nicely charred on the outside, with a chewy centre. On top of the cosy dining room, there are 6 private ones to choose from.