Managed by a Buddhist temple, this vegetarian restaurant has an earthy colour scheme with pops of turquoise and sage green. The experienced chef defies expectations with bold flavours, creative twists and a nod to Hong Kong-style dim sum traditions. Inspired by the classic wok-fried beef rice noodles, his version using basil, sweet pepper and assorted mushrooms in place of meat imparts remarkable soy aromas and wok hei. Book early during holidays.