Established in 1999, the restaurant features a vibrant, modern interior following its renovation. The veteran chef traditionally crafts Shanghainese classics, and his xiao long bao is a must-try – soupy pork filling enrobed in paper-thin, meticulously pleated skin. Stir-fried flat glass noodles with shredded pork and preserved vegetable boasts remarkable wok hei, and the salted potherb mustard greens impart briny umami.