The modern room furnished in a faux-industrial style easily passes for a chic bistro; the menu sees Hunanese classics reimagined with eclectic input from Guangdong, Sichuan and the like. Steamed fish head with pickled chilli duo uses bighead carp shipped daily from Qiandao Lake in Zhejiang. Pre-order this dish alongside other seasonal dishes when booking a table. On balmy days, ask for a table on the breezy terrace for an alfresco experience.