With stints in top establishments, the executive chef from Guangdong leads the kitchen team as it rolls out a lineup of Cantonese classics. Items like double-boiled soup and Cantonese barbecue need pre-ordering. Dried tangerine peel is a recurring theme on the menu – try deep-fried pork spareribs with Xinhui dried tangerine peel for rounded citrus warmth. Whelk slices and fish maw soup, slow-cooked for six hours, seduces with depth and umami.