This brand initially earned acclaim with bespoke private dining. The service model may have evolved, but the kitchen continues to craft every dish with utmost care. The head chef, who hails from Chaoshan, is a dab hand at classic recipes from his homeland, especially seafood dishes. Try his crispy skin braised sea cucumber, and poached sea snail steak with chicken fat. For a final slather of indulgence, try sweet taro paste with gingkoes.