The restaurant’s eclectic chic décor offers the first hint of something quite radical yet comfortably alluring. Likewise, the menu manages the same blend of stylish creativity without compromising on taste. Owner and executive chef Yong Bing Ngen excels at repackaging traditional heritage by reinterpreting modern Cantonese cuisine. And the food he whips up is appealingly flavourful.
Regulars love the crispy wasabi prawn with Peking duck and pan-fried foie gras. Less adventurous diners needn’t fret because the menu also features classics like crab and fish maw soup and deepfried soon hock. This is one restaurant that appeals to both young and old. Grandma would approve.