A Chaozhou native himself, the chef knows his ingredients inside out and ensures dishes are made as authentically as possible. Preserved ingredients such as the aged dried radish in the beef soup, salted lemon in the duck soup, and green olives in the conch soup impart unique character and brighten the taste profiles. Deboned webs from 36-month-old geese are braised in a spiced marinade until gelatinous and flavoursome. Good views of Jinji Lake.