Having worked in some prestigious kitchens in Japan and Macau for over 40 years, the chef designed a menu of refined Cantonese dishes using top-notch ingredients from around the world, such as Alaskan king crab, Japanese chillies and Taiwanese bird’s-nest fern. The classic sweet and sour pork is given a new spin with aged vinegar and dried plums, plus an option of plant-based ‘meat’. Private rooms in various sizes are perfect for parties.