Tucked away in the old city, a circa 1933 mansion is home to this tasteful restaurant. While the exterior is clearly historic, the interior mixes old and new, east and west. With a unique vision, the kitchen rolls out a lineup that captures the best of Jiangzhe and Cantonese cooking. Swimming crab and sweet potato starch cake in crab roe paste burst with umami, while pork tripe and lung soup with marble goby and bamboo shoots are rich in layered flavours and textures.