The omakase is a feast of cuisine learned in Hong Kong but with Japanese and Western elements mixed in. For example, the chef learned to prepare crispy chicken in Hong Kong but now adds grated daikon radish with red vinegar, wasabi and other twists for a unique character. Burger of foie gras caramelised in Shaoxing wine is a unique menu item that applies French techniques. Old friends such as dim sum, mapo tofu and dandan noodles are offered, so there is plenty of variety.