If you're craving taro fish or "chicken" nuggets made with soy, you're in the wrong place. The head chef used to work in a French restaurant in Macau and imbues his vegetarian cooking with novel ideas. His classic and seasonal menus mix and match different tastes and textures, while refusing to imitate any meat dish. Specific items on the menus may change from season to season, but popular choices stay on. Ask the sommelier about wine pairing options.