Mr. LEUNG Woon-hing, the group's Executive Chef said, "The taste and texture of farmed fishes are far inferior to those of their wild counterparts. Fresh seafood always tastes great, no matter how you cook it – steaming, stir-frying, stewing or grilling." To ensure the use of the best seafood Ingredients, the restaurant group sources seafood from as far as Vietnam, Canada, Australia and the Philippines. Five years ago, they formed their own fishing fleet in Sabah, Malaysia to catch high quality fish from the uncontaminated sea.

After joining the "EatSmart@restaurant.hk" Campaign last November, the restaurant group has introduced healthier menu options by adding more vegetables in their dishes and cutting down the salt and sugar in recipes. To prevent excessive usage of oil, they also started to use non-stick frying pan. Mr. LEUNG remarked, "The campaign helps us raise the awareness on healthy cooking and inspires us to try out new recipes."