Guests will appreciate the classic modernity of this restaurant, with mirrors that lend a sense of spaciousness and light. Expect a bustling environment but service is quick and efficient.

Start with the signature deep-fried white bait, rendered sweet and sour with a piquant coating of Wuxi vinegar. Move on to its signature steamed assorted flavours xiao long bao, a delicious take on the traditional Jiangnan staple, with a delicate skin encasing flavourful stock and filling. The ‘original’ and the chilli crab flavours are particularly memorable. If that’s not enough to fill, the signature Szechuan dan dan la mian is a satisfying dish of heavier flavours from the viscous, spicy peanut sauce. A healthier option is the fried mixed grain rice in hot stone pot which turned out rather well.

To round up the meal, have the pan-fried red bean pancake. Crisp pastry gives way to a nicely balanced red bean paste which is not overly sweet. For something more delicate, the Japanese purple potato mochi is unique: layers of purple potato paste alternate with layers of mochi.