Though its name means "purple and gold", this cosy restaurant is clad in hand-embroidered orange fabric with a bird theme. The Hakkanese chef reinterprets traditional Cantonese fare with a refined touch and occasional Hakkanese twists. The braised pork belly ribs with preserved mustard greens are made with rose myrtle fruit wine from his home county. The double-boiled chicken and fish maw soup with conch seduces with its rich, deep umami.