The cast iron entrance evoking a waning moon gives way to a Chinese courtyard paved with wavy tiles. Wooden beams and black metal pipes are juxtaposed with greenery and Oriental art in the moody, glass-clad room. The head chef from Hong Kong reimagines Chinese fare by layering flavours using Western techniques and imported produce. His signature ta-a noodles in cognac lobster bisque melds the Tainan staple seamlessly with the French soup.