Xiao long bao is a crowd favourite at this busy restaurant. The speciality comprises eight flavours including ginseng, foie gras, black truffle and crab roe—all with firm yet tender dumpling skins. Stir-fried shredded pork in bittersweet black bean sauce is presented with light Chinese crêpes. Spicy Sichuan crispy chicken is a sight to behold, redolent with bright red chilli chunks and sliced golden garlic, with the chicken crisp to the last mouthful. The al dente texture of la mian is emphasised by simply adding scallion oil, with its pale hue and mild taste. Pumpkin pancakes leave a sweet taste after a spicy meal, while soft drinks, tea and beer are there to quench the thirst. Service runs the gamut from hospitable to perfunctory. Along the length of the restaurant’s side wall, the kitchen can be viewed by diners during meals, watching the busy chefs at work.