After stints in prestigious kitchens, the executive chef from Guangdong leads the team in rolling out a lineup of Cantonese classics. Dried tangerine peel is a recurring theme on the menu – try the roast goose marinated with Shanxi fenjiu white spirit and Xinhui dried tangerine peel aged for at least 10 years. Slow-cooked for six hours, the whelk slices and fish maw soup seduce with depth and umami. Pre-order the double-boiled soups and Cantonese barbecue.