This modern Chinese restaurant at the newly opened Six Senses Duxton is dedicated to using organic, nourishing and sustainably-sourced ingredients in its cooking, and doesn’t use MSG and additives such as gluten and flavour enhancers.
It presents an extensive menu spanning braised duck spring rolls, steamed Kühlbarra barramundi, crispy Sichuan chicken, and beef tenderloin.
These dishes are complemented with a range of teas from local company Yixing Xuan Teahouse, and cocktails crafted by former Potato Head Beach Club mixologist Kamil Foltan.
