Under the leadership of Mr. Lin, who has rich experience in restaurant operation for many years, the goal of this shop is very clear: let diners taste high-quality Guangdong snacks and small dishes at the price of ordinary people. The chef has more than 50 years of experience. There is no expensive abalone and ginseng wing tripe in the menu. The dishes are simple and refined, and there are also one-man set meals. The largest table in the main dining room has only four seats, because the owner wants every guest to enjoy it.

Jian Jieming, the chef, was born in Hong Kong in 1949. He has been serving in the catering industry since 1964. He is the in-house disciple of chef Luo an, the God of Cantonese cuisine. He is an honorary member of les amis D & ා Escoffier Association in France, and won the first Michelin star for the restaurant when he was the executive chef of the City Garden Hotel in Hong Kong in 2008-09. Chef Jane has always stressed that every chef in his life is looking forward to understanding his Bole appreciation. Mr. Lin Jinlian, senior executive of international five-star hotel system and founder of Michelin two-star yulongxuan restaurant in Macao, is the same idea bole. Xiyue No.8 does not take profit as the sole purpose, but surpasses the food materials and high standards of five-star hotels. It emphasizes freshness, spot steaming and perfect taste presentation. It can keep the old taste of traditional Cantonese food, but it is less oil and less salt, emphasizing the original taste of food, and does not increase the health burden. Even if the door is full of people, there is no meal time limit and never rush guests. Also do not do market promotion activities, is completely with the real material, to win the customer"s presence. It is also a dream in the catering life of boss Yuanlin and chef Jane.