The faux-industrial space boasts double-height ceilings and a contrasting colour scheme of mauve and ochre. The British chef, whose career spans nearly 20 years, enlivens classic European fare with Chinese twists. His XL Huzhou pigeon is based on the Shanghainese drunken pigeon – using French vin jaune instead of Huadiao – and exudes nuanced and rounded aromas. For the ultimate experience, pair your food with wine, cocktails, liquors or sake.