Chef Ricky from Hong Kong honed his skills in prestigious kitchens in Europe and in his home city. From this unique vantage point, he champions modern Franco-Asian cuisine featuring locally sourced produce and seafood in season. His love for Taiwan also manifests itself in the papier mâché light fixtures, cutlery and tableware by local artisans. His tasting menu is seasonal and always includes a version of his signature claypot rice.