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| starters | entrees |
|---|---|
| prawn toast | black cod |
| prawn, garlic, scallion, mushroom, cultured butter | 9 | smoked oyster sauce, mei qing choy, scallion | 29 |
| cheong fun | chilean seabass |
| noodle roll, seasonal vegetable, soy caviar | 15 blue crab | 12 | shimeji mushroom, champagne, honey | 34 |
| foie gras xiaolongbao | turbot |
| foie gras aspic, soup dumpling, clear broth | 15 | lotus leaf, maitake mushroom, spicy bean sauce | 27 |
| tartare | peking duck |
| ahi, bonito, toasted nori, fried wonton | 12 | pancakes, hoisin, slivered cucumber half | 60 whole | 110 |
| hot and sour soup | poussin claypot |
| crab, wood ear, green garlic, nastursium | 9 | sweet basil, chili, spring onion | 32 |
| wagyu beef | |
| white asparagus, lotus root, mustard seed | 52 | |
| noodles | sweets |
| white hokkaido kombu | chao hong guo |
| kombu seaweed, pork belly, perfect egg, pickles, scallion, sour asparagus, malted mushroom | 20 | stir fried hawthorn | 7 |
| asparagus mazeman | dragon's beard |
| asparagus, fermented carrot, brown garlic, perfect egg, pickles, scallion, fermented carrot, kimchi | 18 | spun sugar | 9 |
| oxtail miso | ginger milk |
| braised oxtail, mushroom, sweet onion, brown garlic, dashi | 22 | hot ginger, milk curd | 5 |