The elevated Chinese menu at this family-run restaurant is secret and ever-changing – diners will be asked on arrival for their spice preference but the rest is left to the chefs. Don’t expect kung pao chicken and spring rolls here. More often than not there are light tempura green beans doused in chilli and garlic (nicknamed “chips” by founder Mr Peng, they’re so addictive), or twice-cooked red pork delivered in a paper bag to be ripped open at the table. An insider tasting menu that delivers in spades.




