Contemporary Chinese cooking that pairs fresh, nearby produce with the best Asian ingredients. The house signatures are beef sirloin in oyster sauce and Peking duck, prepared by the chef to an old recipe and sold by the half or whole. Around them, the carta published in 2022 lists dim sum (har gau, Sichuan dumplings, pan-fried kuo tie), soft-shell crab in the Bi Feng Tang style, lacquered ribs, Singapore chilli and kung pao prawns, black cod, Chong Qing chicken, dan dan noodles and wild black rice.

Peking duck is the reason most tables come: on the 2022 carta it was €45 for a half and €78 for a whole bird. Build around it with a dim sum selection, the lacquered pork ribs, the Asia Gallery caramelised beef or the steamed wild sea bass, and keep room for tapioca with coconut milk and mango. On weekdays there's been a three-course executive lunch, at €26.50 on that carta.

The space runs over two floors, with banquettes and tables for two upstairs, made-to-measure window seating with round tables for three or four, and a palette of mustard and soft pink with velvet and cane chairs. It's quiet, dimly lit and suited to a business lunch or a calm dinner, and it keeps long hours: every day from 13:00 to 18:00 and 20:00 to midnight.