Perched on a mountainside on the outskirts of the city, this semi-open-air restaurant is framed by rolling green hills, and the enticing scent of smoked meat fills the air. The signature smoked lamb is slow-cooked with rice wine and 10+ Chinese herbs in cooking pits for 24 hours; its dark, rich broth is considered a health tonic. Adjusted seasonally, the blend of Chinese herbs provides cooling balance in summer and warming nourishment in winter. The wild greens and game meats are also recommended, as is the weekend-only savoury rice.