Steamed pork dumplings, cut and pounded by hand; spring rolls stuffed with shrimp – Yuge’s no-nonsense cooking testifies to its passion for Chinese cuisine. The owner-chef learned his skills at a cooking school, where his mentor taught him to keep it simple. Stir-fried bitter melon in summer and spicy tofu with shirako in winter exemplify this approach of simple, honest preparations of fresh ingredients in season. Home-style flavours leave a lasting impression.