This upstairs restaurant was rebranded and remodelled in 2022. Chef Li started cooking professionally in the UK at the age of 16 and his dishes are rooted in Chinese traditions, but underpinned by modern French techniques and novel food combinations. He has an affinity for perfumed oils and the use of fried tofu and pork rind in caramelised sweet and sour Iberico pork is ingenious. His aromatic smoked soy sauce chicken is also unmissable.