HOME
ABOUT
MENU
LOCATION
Deep-Fried Eggplants with Minced Pork - 22
Crispy Eel with Sweet Soy Sauce - 28
Marinated Cucumber and Fungus in Black Vinegar - 19
Barbecued Pork with Honey Sauce - 24
Marinated Ginger with Preserved Egg - 22
Hot and Sour Tofu Soup with Shrimp Wontons - 34
Roasted Goose Broth with Abalone and Fish Maw - 52
Vegetable Soup with Bamboo Piths - 32
Sweet Corn Soup with Lobster and Minced Chicken - 42
Pumpkin Stuffed with Vegetables and Mushrooms- 31
Crispy Tofu Sheet with Sesame in Lemon Sauce - 38
Wok-Fried Noodles with Vegetables - 35
Sautéed Celery with Lily Bulb and Lotus Root - 29
Braised Tofu Sheets with Egg White and Gingko - 26
Wok-Fried Lobster with Garlic and Thyme - 126
Braised Whole Abalone in Supreme Oyster Sauce- 58
Crispy Scallops with Fresh Pear and Yunnan Ham - 55
Braised Sea Bass with Eggplants in Bean Paste - 62
Crispy Spring Rolls with Lobster and Black Truffle - 49
Wok-Fried Superior Australian Wagyu Beef - 126
Stir-Fried Beef and Vegetable with Black Truffle - 48
Fried Rice with Roast Goose, Taro and Vegetables - 42
Sautéed Pork Loin with Eggplant and String Bean - 45
Peking Duck-Style Crispy Chicken- 98
Chicken with Yunnan Ham and Mushrooms - 107
Baked Bean Curd Puffs with Lotus Seed Paste - 12
Sweetened Red Bean Soup with Rice Dumplings - 14
Glutinous Pineapple Dumplings with Coconut - 12
Double-Boiled Egg White Custard with Bird’s Nest - 18
