Delicate choux pastry filled with salted egg custard and aged Comté cheese foam, a savory-sweet appetizer
Tips from diners
The balance between the earthy Comté and sweet salted egg is the skill; if either overwhelms, it missed
Eat immediately; the pastry deteriorates within 2 minutes of plating
Steamed threadfin atop fresh wide rice noodles, dressed lightly with carrot sauce (mildly spiced)
Tips from diners
The threadfin is a seasonal fish; if it's off-menu, the catch did not meet quality standards
The noodles are made in-house daily; the texture should be silky and slightly resistant
Low-braised pork short rib finished with black garlic reduction and wok-charred scallion for depth and caramelization
Tips from diners
The rib should fall apart from the bone with gentle pressure; if tough, it was underseasoned or underdone
The black garlic adds funky umami; a single piece can be overwhelming—ask for less if unsure
Intimate counter experience with chef Tony Mok guiding you through 5 courses of contemporary Cantonese cuisine
Tips from diners
This is a seated omakase setup; arrive exactly on time—the kitchen operates on a strict schedule
Inform them of severe allergies at booking; dietary preferences are accommodated but not catered to
Extended tasting experience with seasonal preparations, longer progression, and wine pairing option
Tips from diners
The 8-course version is the fuller experience; 5-course is for those with limited time or appetite
Wine pairing is available but not included; inquire about options with booking
Only eight counter seats with Chef Tony Mok leading intimate chef-diner interaction, the entire concept. Michelin-starred for contemporary Cantonese blending traditional flavors with modern plating. Closed Mondays; dinner only (7–11pm); books out 4–6 weeks in advance with no walk-ins.
Only eight seats at a counter—intimacy and chef-diner interaction are the entire concept
Michelin-starred for contemporary Cantonese; blends traditional flavors with modern plating and technique
Chef Tony Mok leads; he'll explain each course in English if requested (notify at booking)
Closed Mondays; Tuesday–Sunday dinner only (7–11pm); no lunch service
Reservations are essential and book out 4–6 weeks in advance; no walk-ins accepted
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