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Modern Cantonese
Eight seats, one tasting menu, modern Cantonese cooking shaped by stints at Amber, Mono, and Écriture. The chef built the kind of résumé that usually ends in a bigger room, then went the other direction entirely. The food works within Cantonese tradition rather than against it, flower crab, XO scallop, childhood flavours from Yuen Long, filtered through fine-dining technique. Small rooms tend to mean the kitchen has something to prove, and this one seems to know it.
The awards strongest first
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 61
How we scoreThe dishes from the writeups
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XO scallop tartare
South China Morning Post, 2026 -
Flower crab dan dan noodles
South China Morning Post, 2026
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