Interior walls made up of horizontally layered tiles give the otherwise modernly decorated restaurant a touch of traditional allure.
Authentic Hakkanese fare with a twist, that is delicious in an exotic manner. Steamed shredded radish puffs as entrée set the tone of the meal: white jade-looking puffs made with radish purée are chewy on the outside and on the inside, the flavour of the ingredients is highlighted and is delicately refreshing. Ye Ye soup of the day is extremely rich yet free of artificial flavour enhancers, reminding us of how homemade soup should taste. The signature emperor chicken is the most popular among diners for good reasons — juicy steamed chicken topped with shredded ginger and spring onions; the aroma of the latter seeps through the tender meat. The standard Hakkanese dish, braised pork belly with preserved vegetables, does not disappoint either - the pork belly is chunky yet not too heavy; the vegetables are delightfully crunchy. One can easily finish bowls of white, red, brow mixed rice with the sauce on its own.
Stocked with medium-priced wine, mainly French with other whites and reds from Chile and Australia. More traditional drinks like soya milk, sweet bamboo juice and barley water are also on offer.
Extremely friendly and welcoming, creating a homely atmosphere.
Dinner for two with three main courses costs HK$450, excluding drinks.