Formerly a contemporary American restaurant known as Note Bene, the acclaimed chef, David Lee, and restaurateur, Steven Salm, sought out to create a new Asian-focused vegan restaurant. The concept was based on the user’s experience of travelling through a traditional Chinese Hutong and creating spaces were one can dine in diff erence areas suitable for different times of day. Upon arrival, one begins “street-side”, at the cobble-stoned lower front bar which hosts a more daytime casual dining atmosphere. Moving beyond the street, the client enters the first space of the Hutong, the loggia, where one can dine within the rosy-brick colonnade. This leads to the final space, the central courtyard, offers a more formal dining experience. Under the canopy of Chinese maple trees and adjacent to modern interpretations of traditional Chinese murals, you can catch a glimpse of the chefs in the yellow glow of the open kitchen.