Going underground

More than 400 different brass strips were used to create the first-floor ceiling, and a colored glass wall was added for an artistic touch of extravagance.

The walls of the second floor were wrapped in velvet to contrast the industrial exterior of the building. "I wanted the velvet wall to act as a membrane between reality and dreams, so the diners can meet themselves in their dreams," says Wang.

Executive chef Qin Zhanbin joined the restaurant in April and started to design a Mediterranean-style menu for their customers.

A chef for around two decades, Qin values the quality of the ingredients above all else, and he only uses one type of Italian extra virgin olive oil to cook all his dishes.

He has designed a dozen tapas for guests to share. From fresh shrimp with garlic and chili to ham and mushroom croquets, each dish is delicately and elaborately presented.