Having shuttered his acclaimed restaurant in Singapore in 2024, the award-winning chef opened this outpost in Xiamen the following year. As ever, his Cantonese and Chaozhou classics are meticulously executed, leveraging his 30-plus years of experience. His signature Singaporean-style black pepper crab made with giant crabs from Sri Lanka exudes heady aromas. His deep-fried chicken stuffed with minced shrimp and bird's nest is another must-try.