This restaurant, like its landmark Shanghai namesake, has plenty of surprises in store. Don't be alarmed to read "pork" or "fish" on the menu, as the chef is renowned for mimicking the look of meat dishes with mushrooms and vegetables. Braised pork belly is in fact winter melon layered with monkey-head mushrooms then fried and simmered in a brown sauce. Sweet and sour fried fish is made with king oyster mushrooms, millefeuille tofu and seaweed.