Newly opened Chinese restaurant serving up flavors from ancient and modern china with inspiration drawn from Beijing, Sichuan and Shanghainese cuisine. (Taken over now defunct Jing Shan Lou) This place has great lighting, coupled with the refined modern architectural design making one feel calm and at home. Although it is an open concept restaurant, there are dining pods available for private dining.

The steamed Siew Mai ($7.80/ 4 pieces) with comes with a fried onsen quail egg giving a unique burst of flavor along with the plump meat dumpling.

Pan fried Wagyu Beef bun ($7.80/ 3 pieces) was quite a let down as it was lacking in beef and that sear on the bottom of the bun.

The premium vegetarian beancurd roll ($4.80/ 3 pieces) had a nice crisp exterior. The lackluster filling was dry with no earthy mushroom flavor. Perhaps having a dip for this would make it more palatable.

The stir fried turnip cake with X.O sauce ($11.80) was probably one of the dish I enjoyed the most. The turnip cake cubes had a great sear revealing the soft and moist interior. I don’t normally say this but I do feel the dish is slightly dry overall lacking in grease to bind the individual components together.

The har gau ($7.80/ 4 pieces) had an interesting swathe of grey on the skin. The squid ink taste is too subtle but it was great nonetheless with plump and crunchy prawn.

The crystal dumpling with shrimp and pumpkin ($5.80/ 3 pieces) was more on the savory side with diced pumpkin and dried shrimp. Wished I the sweetness from the pumpkin was more prominent.

Fish porridge ($7.80) is only available on weekends. Decent but not the most flavorful bowl of congee and sadly no wok hei fragrance.

Perhaps the ala carte main dining items are better. The service was unmemorable, halfway through my meal, a waiter interrupted abruptly by taking away a chair we were not using. Overall, I doubt my lackluster experience with the dim sum here deserves a second visit.