This restaurant, a sibling of its landmark Shanghai namesake, offers plenty of surprises. Don’t be alarmed to find ‘pork’ or ‘spareribs’ on the menu, as the chef is renowned for mimicking the look of meat dishes with mushrooms and veggies. Braised pork belly is in fact winter melon layered with monkey-head mushrooms, then fried and simmered in a brown sauce. Sweet and sour spareribs are lotus root strips wrapped in gluten, fried and dressed in a tangy sauce.