Whole baby pigeon cold-smoked and basted with longjing tea oil, garnished with fresh chrysanthemum
Tips from diners
The smoke should taste clean and aromatic, not acrid; if it tastes burnt, the smoking temperature was off
Eat at room temperature or slightly chilled for the full spectrum of flavors to emerge
Fall-apart tender oxtail braised low and slow with Sichuan peppercorns, finished with caramelized edges
Tips from diners
The numbing sensation from peppercorns should be present but not aggressive; balance is everything
Pair with steamed rice to mellow the heat; do not eat this as a standalone course
Whole crab steamed with aged Huadiao wine, finished simply to let the wine and crab interact
Tips from diners
The wine should be subtle, adding only perfume and subtle sweetness; if it overpowers, the ratio was off
Request crab claw cracker and pick; the effort adds appreciation for the meat quality
Flash-fried mud crab finished with premium soy, fermented black bean, and aromatic olive greens
Tips from diners
Mud crab season is September to May; if not available, they won't serve an inferior substitute
The pepper heat should complement, not dominate; if it tastes sore-throat spicy, send it back
Chef's selection of reinterpreted Cantonese classics with wine pairing by sommelier
Tips from diners
Inform them of wine preferences and allergies in advance; they customize the pairing experience
The menu is not fixed; it reflects what the market offered that morning
Ranked #2 on Asia's 50 Best Restaurants (2025) for reinterpreted Cantonese classics rooted in Chinese culinary history. Owner Danny Yip relocated post-pandemic to The Wellington with larger space but intentionally relaxed aesthetic. Small plates (220–320 HKD) offer customization alongside full set menus.
Asia's 50 Best Restaurants #2 (2025); rewritten Cantonese classics built on foundation of Chinese culinary history
Reservations are online-only and limited to specific days; menus are emailed 3–5 days ahead for you to select set options
Owner Danny Yip relocated post-pandemic to The Wellington; the new space is larger but maintains the intentionally relaxed aesthetic
Expected spend is around 1,000 HKD per head without wine; seafood at market prices can push this higher
Small plates (220–320 HKD) allow customization; useful if you want to graze rather than commit to a full set menu
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