The industrial feel of metal panels is balanced out by tan leather, curved lines and warm lighting. A Chaoshan native, the chef reimagines his home region's cuisine with a modern aesthetic. To reduce waste of perishable premium ingredients, pre-orders are required for most items – it makes sense to have your menu tailored at least a day ahead. Must-tries include chargrilled conch, and Bombay duck and baby mussel spring rolls with caviar.