A ‘Chinese food atelier’ whose kitchen produces visually stunning cuisine. The chef uses Chinese techniques to create a wide assortment of dishes. Foie gras pickled in Shaoxing wine with smoked daikon pickles, for example, or the exotic aroma of shrimp in chilli sauce wrapped in lime leaves. Mapo-dofu with pork entrails is served piping hot in a clay pot. Modern confections with a French influence and petit four sweets bring a new sensibility to desserts.