In this chic modern place inspired by Paris's Left Bank, Gallic techniques and recipes hold no secrets for the seasoned head chef from Hong Kong. Chinese influences are also apparent in the fermented tofu-flavoured butter served with the bread, and the longjing tea panna cotta. His flexible prix-fixe lets diners choose four or five items from the à la carte menu, including signatures such as foie gras mousseline in pistachio tart shell, and scampi ravioli.