The restaurant celebrates a return to authentic Cantonese fare. Using only the freshest possible ingredients—from locally reared free-range chicken to wild-caught seafood—this unique eatery focuses on the intrinsic flavors of each ingredient. Appetizers are creative: shredded pig’s ear and tripe salad is given an extra crunchy edge with the addition of freshly sliced guava, and razor clams are steamed with pickled lemon and garlic. And it gets even better with the
mains. A particular favorite is the signature soy-sauce chicken, perfumed with 18 different fragrant Chinese herbs. Also recommended is the steamed fresh crab, which is steeped in aged ShaoXing wine.