Upon arrival at this upmarket restaurant, diners step into a hallway lined with steeply priced dried fish maws. With years of experience in Hong Kong and Shanghai, Chef Cheung reimagines Chaozhou classics with sophistication and finesse. Braised fish maw with 30-year-aged dried radish is one of his proud creations – the lingering aromas of the radish lend the dish extra depth of flavour. Both the wine list and tea menu are packed with excellent choices.