It was only eleven-thirty, but there was a whole carp in brown sauce, chicken and beef dishes, and Styrofoam crates of freshly steamed rice.

NEWYORKER: The Olympian

Food stalls sell beef-noodle soup, stinky tofu or the ubiquitous steamed pork dumplings.

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The sharp design lines and bespoke furniture are mirrored in the equally stylish and creative cooking of French head chef Benjamin Launay, with dishes such as steamed trout paired with buckwheat and boletus mushrooms or ravioli filled with beef on a bed of creamed leeks.

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