The owner’s family used to run a tea leaf factory and some 30 years ago, he remodelled the factory building into a Hakkanese restaurant. Red bricks, wooden beams and wood-fired ceramics impart a rustic edge. Traditional Hakkanese fare defines the menu, starring unique ingredients like red shiso. Slow-cooked succulent braised pork belly with homemade preserved mustard greens allows the flavours to meld and intensify.