Antique furniture and oil paintings complement the refurbished century-old mansion, whose all-white interior exudes modern European charm. The head chef has over 30 years' experience; Peking duck and Jiangzhe classics are his strong suit. His signature braised "lion's head" pork balls are prepared differently according to the season – with longsnout catfish and bird's nest from May to July, with crabmeat and roe in stock from August to October.