In Chinese, ‘Hong’ means vast and deep, aptly describing the menu and the Yunnanese food culture that the owner from Kunming wants to popularise. Over 90% of the ingredients ship from Yunnan and the mushroom feast in summer is especially spectacular. Start with Nuodeng ham cured for 3 years alongside paper-thin dry cheese called rushan. Try also lard-layered buns, either steamed or deep-fried, with ‘winter melon’ pork and bean sauce filling.