The dining room with six smartly dressed tables may seem a bit understated when compared to the opulent corridor of private rooms, but the charm and professionalism of the staff will soon put you at ease. From time to time, the head chef adds new items to the menu – fried dumplings stuffed with shrimp and crab meat are dainty packets of umami; wok-fried prawns in black soya sauce win diners’ hearts thanks to exquisite knife work and springy flesh.