This upmarket Chaozhou restaurant is another gem in the F&B chain. Hailing from Chaozhou, Chef Gu has been cooking professionally for over 30 years. His menu is based on tradition but pervaded by a sense of creativity. The boneless pigeon stuffed with bird's nest in matsutake broth delivers amazing layers of textures. Shaobing flatbread baked in a clay oven and stuffed with pig's trotter meat, coriander, pickles and green pepper is a solid backup.