Less a restaurant than a cultural hub dedicated to Chinese tea, art, ancient classics and Buddhist dharma – it just happens to have an adjoining eatery that serves Jiangzhe-style lacto-ovo vegetarian food. Several of the exquisite recipes actually date back to the Song Dynasty, such as the pungent stinky tofu hotchpotch made with Chinese celery and pine nuts, and the red yeast rice sweet soup with red dates and goji berries.