Chef Xu Jingye is a Foshan aboriginal and received rigorous training under Mr. Chen Daben, who is widely acclaimed as the master of Cantonese cuisine. Xu has specialised in Cantonese cuisine since he started his career, spending five years polishing essential techniques. He then met Yao Min, who shared the same vision and passion of opening a private kitchen focusing on Cantonese cuisine. That was when 102 House was first conceived. After a year of working on modern Cantonese cuisine, they decided to return to the fundamentals of traditional Cantonese cuisine. Inspired by the elaborate kaiseki cuisine when he travelled extensively in Japan, Xu instilled its emphasis of seasonality into his way of translating Cantonese cuisine in the language of fresh produce and seasoning, as well as a flavour which is clear but not light, refreshing but not common, tender but not crude. 102 House has created an all-season menu that breaks away from conventional thinking, and one that harnesses the original flavour of the ingredients through inheriting and reviving the timeless Cantonese cuisine.