This is a go-to fun experience for a modern take on classic Chinese fare. Chef/Owner Nick Liu grew up as a first generation Canadian, influenced by his Hakka background. As a classically French trained chef, this was a departure from some of the fine dining kitchens he’d previously worked in. His food is a modern take on Chinese and Nick himself refers to the restaurant as an “Asian Bistro”. The food is meant to be shared and everything is worth eating but a must-have table center piece is the “whole fried Giggie trout”. Panko coated and served on a wooden board, it stares back at your while the table devours every scrumptious bit – very modern Chinese. Chef prides himself in sourcing local and sustainable ingredients, while maintaining ancient traditions. If you can’t get a table you can always go upstairs to Lo-Pan where you can have cocktails and bar snacks.