Tucked away in an alley, this restaurant converted from a historical siheyuan has a restored courtyard where customers can dine under a century-old toon tree. A Chaoshan native, Chef Fei sources the best ingredients from his hometown to turn them into refined culinary gems. The fish maw sautéed tableside with dried shrimps, crabmeat, chopped chillies, dried radish and XO sauce boasts layers of flavours. Try the boneless marinated goose web too.