The concept is ‘neo-machichuka’, ‘machichuka’ denoting an unpretentious neighbourhood Chinese restaurant and ‘neo’ referencing an upgrade for modern tastes. A culinary tune-up, so to speak, with the accent on changing aromas and textures. Red sea-bream salad, for example, is dressed with scorched rice for a smoky fragrance. Mouth-watering chicken, prepared in black vinegar to deepen the flavour, accentuates red pepper and nutty texture. Menu items are reassuringly familiar, yet each recipe harbours a novel twist.