From the décor to the food, this restaurant celebrates Fujian culture. In the absence of a main dining area, diners need to book one of the 13 private rooms and pre-order a set menu. To ensure authenticity, the all-Fujianese kitchen team insists on most ingredients being flown in daily from their home province. Signatures include braised eel with red mushrooms, pork cheek braised with dried squid, and sliced clam blanched in chicken stock.