Remodelled in 2019, the room exudes old-Shanghai flair with bare cement bricks, terrazzo flooring and murals of women in qipao. The head chef honed his skills in some famous kitchens for over 20 years. His menu is short but sweet, covering the quintessence of Cantonese food – barbecue meats and dim sum among other seasonal offerings. Scrambled egg with shredded fried fish maw stands out with its interesting textures and rich aromas.