The three-storey villa dates back to the early 20C and its lavish interior melds classical and modern details. The head chef from Hangzhou works closely with two Cantonese chefs to craft recipes that are rooted in Jiangzhe traditions, but spiced up with Cantonese accents. The fried crab with stinky tofu is prepared in typhoon shelter style; stinky tofu is diced and deep-fried with garlic, black beans and scallion. Jinhua ham pastry bursts with meaty flavours.