The Lucky Group Asian flagship is named after the fermentation fungus, and the driving force behind the entire project is brand chef Vasily Zaitsev, whose professional background includes specialist training and internships in China. Among his signature dishes are Peking duck, fried rice with XO pastrami, and nama chocolate with miso caramel. A whole octopus is fried in tempura, creating a crown-shaped dish for two with the tentacles pointing upward — it is recommended to finish it generously with fresh lime juice. On the lower level is a noir-style bar — a slate counter, sharp beams of spotlights, and zones divided by cascading chains — serving themed cocktails such as the Xianggu Highball with shiso liqueur and the Han Sour with baijiu, coconut, mango, and yuzu.

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