Authentic regional Chinese, made by hand.

Named for a turning point.

辛亥 — Xīnhài — marks the year 1911, when an old China gave way to a new one. We took the name for a kitchen that honours tradition while cooking with a free hand.

Every dish on our table comes from somewhere specific — a province, a street stall, a family recipe. Chef Alex pours his heart into the authentic magic: pork fillet pressure-cooked to a crackling shatter, wontons folded by hand each morning, noodles pulled in-house, and the rarities most places never bother with — tea eggs, century eggs, soups that warm the soul.

The room has a cosy, stylish glow — a little like crashing at a friend's place who happens to be a culinary wizard. Come evening, the windows frame the lit-up defensive towers and the twinkle of Toompea hill.