The century-old red-brick mansion in a historic precinct is home to an upmarket restaurant serving polished Cantonese and Chao Zhou fare. The culinary journey starts with a welcome tea infused with dried tangerine peel, bergamot and liquorice to whet the appetite. Giant conch chargrilled with maotai liquor is served with a secret dip that elevates its umami. Seasonal dishes include lotus root in green plum juice and fennel in fish sauce.