Knowing Molecular Study Cuisine is a living art experience hall integrating restaurant, bookstore and art sharing, located in the 289 Art Park of Nanfang Newspaper. The founder of the restaurant is a senior media person, and under the influence of friends in the catering industry, he joined a cousin tea restaurant, and then entered the catering industry, and created this knowing molecule study dish with the concept of interesting experience.

The dining environment is the biggest highlight of knowing the molecular study dishes. The decoration of the store is mainly industrial style, with many hand-painted walls and miscellaneous design elements. The interior of the restaurant is divided into several different sections, each with a different style, the most striking of which is the outward-facing area of five cement pipe booths, 'Tube Rice', a design inspired by the 'concrete water pipe' restaurant at the Prahran Hotel in Melbourne. The restaurant managed to bring in five 2-meter-long cement pipes to place the meal in the cement pipes, which is also the only cement pipe seat in the country. In addition to the cement tube seats, there is also a hollow area that has been made into a glass boardwalk, this dining area is called "Chunguang", and the soles of the feet are transparent glass panels. The names of the private rooms are also very interesting, such as "Entertainment News Department", "Sports News Department", "Cultural Supplement Department", etc., all of which were the departments where the founder of the restaurant worked in the media earlier.

In addition to the dining area, Knowing Molecular Study Cuisine also introduces Xueeryou Bookstore, Huayu Art Workshop Florist and Creative Home, etc., aiming to create a fun space with a comprehensive experience. The flower shop is located at the entrance of the restaurant, the bookstore is located on the second floor, and the chairs and tableware used in the restaurant come from designer brands such as "black and white".

In terms of production, the restaurant's dishes are mainly Cantonese cuisine, with a small amount of Hunan and Sichuan spicy dishes, and the taste is decent. Stone pot mushroom snowflake beef, the beef meat is refreshing and tender, and it is juicy with mushrooms. The stewed chicken in the study room is more than 180 days old, and the skin is refreshing and the meat is tender. Crispy milk with Kyoto bones, fried eggs with goo pork and five willows, and oatmeal rice with yellow robe are also worth trying. The restaurant advocates a "healthy diet", and the vegetables are made with more expensive field fresh and pollution-free vegetables, and many stews are made with Cantonese medicinal diets.

The service of the restaurant is basically in place, the attitude is kind and friendly, but the response is not clever enough, when there are more customers, there is a slight shortage of manpower, and the corner position is easy to be ignored by the waiter. The cement pipe area is the most popular, and there are only five seats, which generally need to be reserved in advance, and can be seated directly when there are not many customers on weekdays, but it is still recommended that diners make reservations in advance to avoid emptying. In addition, although the "spring light" area of the glass floor is interesting, the actual experience is not comfortable, and diners on the upper and lower floors of the glass floor may feel a little awkward. There are ladies wearing skirts, and the waiter will remind you to eat on the first floor as much as possible. There is a minimum charge in the cement pipe area and private rooms, and it is best to confirm with the restaurant when making a reservation.