Since opening in 2021, this “private diner” (as the owner calls it) has become one of the toughest restaurants in town to secure a table. However, the masterful and experienced kitchen team makes it all worthwhile. Cantonese favourites like double-boiled soups, seafood and stir-fries are all well executed. The chef’s secret trick is his succulent char siu pork in black glaze. Friendly service also adds to the experience.