The inverted pyramid fountain with water dripping from its apex into the golden bowl below is beautiful to behold. Crafted by a kitchen of Chaoshan natives, the food is equally sophisticated. Wild-caught conch is chargrilled for 50 minutes in a secret sauce with Moutai liquor before being sliced; the salted kumquat dip and fermented shrimp paste add an extra dimension of flavour. The sugarcane-smoked meat platter boasts a rounded, earthy fragrance.