Tucked behind an art museum, the minimalistic space serves as a blank canvas upon which the young Fujianese chef’s creativity shines. The only tasting menu features novel Chinese fare inspired by his childhood memories back in his home province. Seafood is his strong suit, such as deep-fried mantis shrimps with chillies from Gele Mountain – they are crispy and burst with juices. On the wine list, local labels abound. Ask the sommelier for recommendations.