This is a Hunanese restaurant, but its décor easily passes for a modern bistro with sleek furniture and a muted palette, punctuated by lime green banquettes. The same degree of eclecticism is at work on the menu, as the Hunanese chef puts a new spin on the classics. Steamed fish head with pickled chilli duo uses bighead carp shipped daily from Qiandao Lake in Zhejiang. Pre-order this dish alongside others when booking a table.