The kitchen specializes in earthenware vessels for slow-cooked rice and braised dishes, a technique rooted in Cantonese home cooking where the pot itself becomes part of the final presentation and imparts subtle Char to the bottom layer. Stone-pot rice (claypot fan) is traditionally built on a base of jasmine rice topped with protein and sauce, then finished over direct heat until the bottom crisps and caramelizes. The crispy fried eggplant is the kitchen's calling card, a dish that appears across reviews as a reliable marker of execution and wok skill. · No website yet.