A quaint mansion hidden by a tall tree is home to this restaurant run by the Woos. The cosy interior is dotted in vintage details, and the cold appetisers and hot mains are traditional, but fine-tuned and modernised. Fried wild-caught yellow croaker in heaps of fried chillies boasts silky, moist flesh, whose bold flavours go down well with alcohol. Pig’s nose tendon, deep-fried and sautéed with dried pepper, retains a nice bite and exudes wok hei.