The modern interior features stylised Wenzhou motifs and meticulous, understated yet luxurious details. The head chef, who hails from Guangdong and has over 20 years of experience under his belt, savvily puts a new spin on the classics as he melds Cantonese and Wenzhou cuisines. The seafood is prepared in a myriad of ways. For example, yellow croaker, which can be braised home-style or cooked in scallion oil, is silky and boasts distinctive aromas however crafted.