This funky, upbeat restaurant has reopened on Victoria Street following the loss of its very cool High Street building. But it's still a stellar experience from the first freshly pressed juice or cocktail to the last mouthful of caramel custard with crunchy banana dessert. The wok-fried duck with cashews, bean sprouts, and chili is a favorite meal, as is the caramelized pork hock with chili vinegar. Lighting is low and the intimate dining area and bar are spread over two
rooms; and there are outdoor courtyards for sunny summer evenings.