Informed by the chef's extensive travel and gastronomic experiences, the multicourse tasting menu features novel creations with seasonal ingredients. Quality produce from all over China is prepared deftly using modern techniques. For instance, the game bird egret duck is marinated in Cantonese seasoning and dry-aged for a week, then chargrilled to perfection for crispy skin and juicy flesh. There are only five tables, so booking is a must.