This March we will be hosting our farm to table omakase at a new, semi-open air noodle shop in sai kung town next to the pier. Featuring loads of  fat local sea urchin and spring seaweeds from the cleanest unpolluted waters, and the latest culinary surprises from chef Margaret Xu.

Light tasting: 1200/head

Chef's spring gold fantasy: 1500-2000/head
Venue: Sai Kung ( City Centre)

Date: March 14-22 (Monday off)

Time: Weekdays  : dinner only 

           Saturdays & sundays :

           lunch  12:30-2:30 dinner 6:00-10:30

​