The head chef is a Shandong native who started his career at the age of 18 as an army chef. The season-driven menu features the freshest catch from Bohai Sea shipped in daily and the chef fine-tunes his recipes according to the season. ‘Jiaodong cold appetiser platter’ includes four kinds of seafood in different seasonings. Braised prawn with cabbage is enrobed in a rich, golden sauce made from their tomalley. Thoughtful service is also a plus.