Adjacent to a convention centre, the restaurant is spread over two floors with both a main dining area and many private rooms. Bird and flower murals and marble with exquisite veining add to the contemporary Chinese chic. In addition to Cantonese barbecue and dim sum, Chef Fei and his team excel in Chaoshan favourites such as marinated raw seafood and soy-marinated meats. Must-try items include the baby pigeon with its crispy skin and juicy meat.