The house boasts two kitchens, one for Shanghainese and the other for Cantonese cooking, each overseen by a dedicated chef. A rôttiseur is in charge of the roasted pork fillet, a dim sum master for steamed buns and gyoza dumplings, each preparing their specialities in the authentic style. The menu ranges from familiar vegetables to dishes using luxury ingredients, along with several creative items. At lunch, the dim sum set and the à la carte menu are both recommended.