This dining concept consists of 19 generously sized private rooms, all tastefully furnished in Southeast-Asian style. The menu showcases the greatest hits of Cantonese fare, such as double-boiled soups and barbecued dishes. But Chef Wen also sources the season's best produce countrywide, now and then adding novel offerings to his repertoire. Try his sweet and sour pork with a tangy wampee glaze, and the velvety steamed pigeon with hairy fig root.