Cooked in front of your guests
The open flame is half the reason our food tastes the way it does — and it is worth watching. Where a room has the space and the extraction for it, we set up and cook live, so the plates leave the wok and reach the table in the same minute.
Where that isn't possible, nothing is lost: the kitchen prepares everything in-house and packs it to travel, built so it holds until you serve.






