Chinese-orientated menu fused with some Western ingredients, courtesy of Yang Wen, a Shanghainese chef schooled in Italian and Mediterranean cuisines. Its DNA Shanghainese, and more often than not, his tweaks are subtle: balsamic vinegar in the sweet-and-sour-ribs or rosemary in the drunken chicken. This is not aggressive multi-culti splicing, just sometimes there'll be Italian ham instead of Chinese ham, when, for example, steaming eel, or they'll use Chinese-style seafood caught off the coast of Greenland. Try the 35rmb chrysanthemum tofu. Can get a little loud and a little crowded for some.