Start with a drink in the courtyard of this handsome yellow building, before heading for the elegant, contemporary dining room. Bringing with him over a decade of experience in top restaurants such as Jordnær, Chef Edward Lee now has the opportunity to let his own personality shine through at this restaurant whose name means ‘expression’. Edward’s varied, well-balanced tasting menu reflects his life experiences, blending Asian and European techniques and flavours in refined, interesting dishes such as Norwegian shrimp with green asparagus or turbot, 10-year-old Shaoxing and aged tangerine from Xinhui.