The head chef is a Shandong native, who started his career at the age of 18 as an army chef. The menu features the freshest catch from Bohai Sea – shipped in daily – and the chef fine-tunes his recipes according to the season. The "Jiaodong cold appetiser platter" includes four kinds of seafood with different seasonings. Live or dried sea cucumber is braised in a scallion sauce with corn smut, a mushroom believed to have health benefits.