Executive chef Silas Li has turned this unassuming spot upstairs in Happy Valley into a showcase for Hong Kong-style innovation, layering classical Cantonese flavours with French techniques and playful references to British comfort food. The dim sum menu is a stand-out, featuring deep-fried egg tofu transformed by Sichuan peppercorns and spicy salt, home-made minced beef pies with melted cheese and 13 spices that nod to British pasties. At dinner, Li’s signature fried chicken with ultra-crisp skin and his much-lauded smoked soy sauce chicken, alongside refined vegetarian and Hakka-influenced seasonal menus, make this a restaurant that rewards repeat visits. New additions to the tasting menu for 2026 include a marinated eel and French foie gras roll, and a chicken and sea cucumber roulade, sprinkled with crispy chicken skin, abalone sauce, and warm celeriac mousse.

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