‘Hong Kong cuisine and organic wine’ sums up the concept. We recommend ordering Cantonese flame-broiled items to start. Meat is suspended over an open hearth for patient roasting and smoking. On the grill, meat is skewered or spread on a lattice and cooked over direct flame. Pork and duck are sweetened with honey or malt sugar and seasoned with soy sauce or Chinese five-spice powder, which condense the umami as the meat broils. The steamed whole grouper and the pigeon pickled in tamari soy sauce are offered by advance reservation only.