Soft green banquettes are elegantly paired with walnut wooden chairs in an interior dripping with sophistication. The tasting menu is jointly created by two chefs with Chinese and Western culinary training; dishes are rooted in Taiwanese, Cantonese and Hakka traditions, but jazzed up with Western technique and plating. Rich flavoursome golden chicken broth and Hakka braised Ibérico pork belly with dried mustard greens are both delightful.