The owner-chef who used to work in a famous restaurant uses traditional techniques to make noodle soups and assorted toppings, each boasting a substantially different taste profile. Noodles dressed in meat sauce with sesame paste, red chilli oil and Sichuan pepper is a regional classic exuding intoxicating aromas. Those who prefer less heat may opt for dumplings in seafood soup that cooked with dried shrimp, cuttlefish and scallops.