Latticed windows, ceiling fans and chandeliers set the retro Lingnan scene. Chef Feng delves into Lingnan traditions and seasonal local produce, tweaked to the local palate and spruced up with his unique creative flair. His Shunde minced fish soup perfumed with makrut lime leaves tends to sell out fast. An array of dim sum made à la minute are available at lunch, but the popular abalone puff pastry is only on the menu at dinnertime.