As well as an à la carte offering, the dining concept by chef Tam Kwok-Fung features two set menus – one classic, one seasonal. The latter is based on the Chinese calendar’s 24 solar terms and changes every fortnight in line with the seasons. The traditional appetiser ge zha, or deep-fried egg custard, makes it to the dessert menu, infused with walnut or coconut milk. Roast spareribs in black bean honey sauce are smoky and aromatic. Pairing with Chinese wine and tea adds to the experience.