Chinese cuisine is undoubtedly more complex than it might seem. The finer foods require attention to subtle details that elevate the dining experience, by finding ways to keep the dishes delicious without compromising on the nutritional benefits. For instance, we don’t use any artificial food colouring. If you see a bright ochre, we will have used turmeric which not only provides that golden yellow which forms the aesthetic colour palette of a dish but has significant health benefits at the same time.
Also, using quality ingredients; sea salt to bring out the nuances of flavours in meats and seafood, accents of enoki mushrooms, hints of rice wine and homemade chilli oil in the right places make all the difference.
Our big focus has been a trinity of factors – taste, nutritional value and aesthetic and I’ve been comforted greatly to know that the team are working to refine these continually.