The restaurant isn't large, with only about 20 seats, but Lai and his team have been working together for over 10 years — from the restaurant manager to the kitchen staff.

Every morning, Lai selects the freshest ingredients at the market, which are then prepared by the kitchen. In the evenings, he creates special dishes based on the day's offerings, keeping the menu free and casual.

The restaurant has no specific theme — seasons and ingredients guide the menu. For example, during the mushroom season in Yunnan province, he orders various types of mushrooms.

"I don't really want to explain what the dish is called — once it has a name, it comes with constraints. Now, I just cook whatever I feel like, and the customers accept it," he said. "We don't do marketing or advertising and it took us two years after opening to really start making a profit."

For Lai, food, like art, is a way to communicate with people.