Quiet Luxury, Loud Flavour
Most places do fusion by throwing flavours together and hoping it works. We do the opposite. We start with real technique, real balance, and a clear point of view. This restaurant exists because almost nobody does fusion right.
Our foundation is traditional Chinese cooking, with a focus on Cantonese and Sichuan. Cantonese gives us clarity and restraint. Sichuan brings depth, fragrance, and controlled heat. From there we build modern Asian fusion that still tastes like food, not a gimmick.
Our Values
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Cooked Today, Not Tomorrow.
Freshness is not a slogan for us. We prep in small batches and we do not hold food overnight. If it is not good enough to serve today, it does not get served tomorrow.
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Clean Flavour, Real Umami.
We keep our flavours clean. No added MSG and no artificial additives. We prefer natural taste and real umami built from stocks, aromatics, dried seafood, mushrooms, and proper time in the kitchen.
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Local First, Less Plastic.
Sustainability matters, so we keep it practical. We work with local suppliers where possible, and we avoid plastic wherever we can, from ordering to packaging.
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Awarded the Golden Wok for Modern Chinese Excellence and praised as the master of Cantonese precision and Sichuan fire. He builds every menu like a performance, seasonal, ruthless on freshness, and obsessed with balance. If it is not perfect today, it is gone tomorrow.
Meet the Team
The people behind every service, every dish, every detail.
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Chef Song’s right hand and the quiet engine of the kitchen. Ali keeps the pace tight, the standards high, and the details invisible, prep, service, and everything in between. If something looks effortless on the plate, it is usually Xiao Li behind it.