Chef John Javier (previously at Sydney restaurants Noma, Momofuku Seiobo, and Master) is a neo-Chinese culinary wizard and the brains behind the fun, neon-splashed Happy Paradise. Javier uses traditional techniques as well as modern methods to reimagine Cantonese classics and forgotten dishes. His Yellow Wine Chicken is a rustic Hakka-inspired dish flavored with Shaoxing wine, glutinous rice wine, and black mushroom in a chrysanthemum broth with stir-fried mushrooms, ginger, scallion, and rice. The tea-smoked pigeon is marinated in a five-spice rub, then deep fried and smoked with jasmine tea leaves. The artisanal cocktail selection also plays with Chinese tradition—the highly recommended Durian Painkiller blends homemade toasted coconut cream with fresh pineapple, orange, and durian-infused dark rum.