The dining room feels airy, minimal and fresh, with just one wisteria plant as the centrepiece. In the semi-open kitchen, the young head chef with around ten years of experience deftly prepares his seasonally inspired menus, consisting of up to seven artfully plated inventions that taste unmistakably Chinese. Most of the ingredients are sourced locally, including the beef from Shandong, oyster sauce and fermented condiments which are all made in house.