Yingtao

Chef Emily Yuen leads the kitchen, pairing a curated wine list with a 7-course tasting menu or à la carte options at the bar. While the presentation is visually impressive, some diners note inconsistencies in seasoning for the price point. Standout plates include the plum duck, black cod, and niao gao rice cake dessert, served in a space that fits both group dinners and casual bar seating.