With more than 12 years experience in preparing Italian cuisine, he has become an expert in the use of Italy's main cooking ingredient -- olive oil.
The char-grilled veal chop with savory butter (義式烤犢牛排), for example, is garnished with two round pieces of decorative butter mixed in olive oil, lemon juice, and capers.
Eggplant and courgette compote with fresh mozzarella (紫茄飄瓜盤) -- which is served warm -- mixes olive oil with fresh tomato to produce a bright orange-colored sauce as a bed for the stomach-filling stack of mozzarella, grilled eggplant and zucchini. Another recommended appetizer that makes clever use of olive oil -- served cold this time -- is fresh salmon tartare with lemon (檸香鮭魚答撻撻). This is made up of endives stuffed with raw salmon, sweet pepper, lemon zest and green onion.
Chan also prepares fine seafood dishes. The restaurant revises the menu every six months but some dishes are always retained. Tortellini with parma ham and porcini mushrooms (野藫義腿餃子) and saffron risotto with scallops and salmon roe (鮮貝紅花燴飯) are two dishes which have become perennial favorites here.
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