Diners get to take in lovely city views, as well as the action in the open kitchen – the chefs, flames, aromas and dynamic energy of the team. The chef has nearly 20 years' experience and his sand ginger chicken is famed for its thick, tender flesh: he uses only 225-day-old free-range birds from Zhanjiang. Try also the crispy roast pork belly or honey-glazed sleeper goby. Besides the main menu, ask the servers about seasonal dishes.