@restaurant_linglong defines their cuisine as re-fusion . Taking classical Chinese dishes and offering modern interpretations. The list of potential sources of inspiration is boundless so it’s no surprise that they have also received high acclaim in both Shanghai and Beijing .

Fish rice is a dish served with no rice , it is derived from a time where rice was expensive and fish was abundant . Yellow croaker is gently poached until set then served cold with 10 garnishes including Puning bean paste and radish . The texture of the fish shines .

Ox tongue is braised for 36 hours and is uber soft , it is sandwiched between a trio of taro textures and a very mild satay sauce with lemongrass notes .

Dungeness crab is served with a barley risotto and a green onion sauce , a very European style dish .

Lobster is punctuated with an emulsion of bean paste and Sichuan pepper , alongside mountain jelly vegetables . A dish that just eats very well .

Shandong Wagyu A5 is perhaps my first encounter with Chinese Wagyu and it is very impressive. Served with home made oyster sauce that is punchy with actual oysters .

Shandong chicken stuffed with prawn paste is smoked with sugarcane and served with sugarcane chicken jus . This is sweet and a little sticky .

Mapo Tofu is served sans tofu , Dace is the replacement and does a great job of replicating the texture.

Salted egg yolk , pastry cream and white chocolate mousse are the three elements of dessert , mix them well for a lovely balanced dessert . Less