A discreet sign and a dedicated lift lead to this eatery. Every table in the softly lit room commands a view of the open kitchen. The head chef hailing from Taizhou designed the set and á la carte menus to highlight the natural flavours of the best seafood shipped from his hometown. Home-style braised yellow croaker in fish stock bursts with umami, while the chef’s signature dish is duck soup with taro and ginger juice, melding classical Chinese culinary arts with Western technique.