The modern room sports muted neutral tones and wood with occasional splashes of red and motifs depicting the Great Wall of China. The menu is basically Cantonese with the odd Jiangzhe accents. Try braised Iberico pork in Shanghainese wine-infused soy sauce or poached free-range chicken boasting springy skin and silky flesh. Both are sourced from an organic farm on Chongming Island owned by the restaurant group.