Styled after the banquet halls in ancient merchants' homes, the interior has crisscrossing red-lacquered beams and columns, as well as a recurring peony motif. Armed with solid skills, honed over the course of more than 20 years on the job, the chef crafts authentic Chaozhou dishes, using quality produce. Try his sweet and sour pork jowl in balsamic vinegar sauce for its perfect bite. The sea snail soup with dried scallop and basil is sweet and refreshing.