Am doing up the press release for this restaurant now, and giving myself major cravings for their nourishing soups and claypot specialities. Steamed for three hours in the coconut husk itself to extract all the flavours from chicken bones (and meat), coconut water, wolfberries and huai shan (a Chinese herb). The result is a relatively clear soup slightly clouded with disintegrated wisps of chicken, sweet yet nuanced with the mild herbal bitterness of the huai shan.