This is Argentinian chef Agustin Balbi's first joint venture in Fujian. With a clever play on light and shadow, the space melds the modern and the classic. His tasting menu is an ensemble of ingenious creations made with quality local ingredients and underpinned by European and Japanese techniques. Tuna tartare with garlic mayo, paprika foam and puffed rice is topped with 10-year-old caviar. His hearty signature caldoso rice is a homage to his grandma.