Brass ceiling panels and chandeliers lends a touch of nostalgic elegance to the otherwise modern room. To make the experience authentic, Fujianese is the mainstay of the menu, with the kitchen team all hailing from the province. The signature Hetian chicken steamed in salt and wine uses the famous bird from Fujian. The gourmet soup ‘Buddha jumps over the wall’ takes one week to make and lu mian noodles in shrimp tomalley broth are rich and tasty.