Chef Romain from southern France revisits his culinary roots at Racines (literally "roots" in French). Classic heirloom recipes get a modern makeover and are crafted with seasonal produce from his home country and Hong Kong. From house-made sourdough with smoked butter to petits fours in a vintage biscuit tin, his tasting menu brims with personal touches. Crispy Brittany pigeon, a staple on the menu, is nicely balanced by the fruity tartness of berries.