The top three floors of a prestigious office tower in Central have been remodelled into a swanky restaurant with drop-dead harbour views. Green velvet is a prominent feature, with contrasting splashes of orange on the semi-circular banquettes. Well-crafted traditional Shanghainese and Jiangzhe classics like braised wheat gluten, sautéed “dragon beard” shredded mandarin fish, pan-fried eight-treasure rice, and braised Chinese ham in osmanthus honey.