A Huaiyang-inspired crab roe dish, enriched with aged Huadiao wine and served alongside bread and sesame scallion pancakes, reflects the restaurant's contemporary approach to traditional flavors.
The menu also retains several signature dishes that emphasize the integration of Jiangnan cooking techniques and Cantonese ingredients.
For Zhu, seasonal ingredients remain central to the cooking philosophy. He said the aim is to respect the characteristics of both Huaiyang and Cantonese traditions while allowing the ingredients themselves to take center stage.
