Menu

Appetizers

Pan-seared Shanghai dumpling

Crispy duck salad with pomegranate, pine nut and shallot

Crispy duck roll

Jasmine tea smoked pork spare ribs

Sesame prawn toast

Crispy sea prawn dumpling
with plum sauce

Crispy prawn
with wasabi dressing

Royal braised abalone

Pan-seared king trumpet mushrooms
with mix vegetable salad in walnut oil

Crispy soft shell crab with fresh curry leaf and chili

Salt and pepper crispy tea plant mushroom
with mix vegetable

Crispy foie gras salad in spicy plum dressing

Fish

Grilled sea bass with Chinese honey and fermented bean curd

Roasted silver cod with Champagne and Chinese honey sauce


Fried silver cod with homemade soy and XO chili sauce

Chiu Chow style sea bass with Chinese celery and salted plum

Supreme braised red snapper with Enoki mushroom

Seafood

Spicy prawn
with lily bulb and almond

Steam king crab noodle roll

Fried Maine lobster
with Chinese honey and black pepper sauce

Stir-fry Brazilian lobster
with Chinese chives sauce

Grilled fresh water prawn
with housemade BBQ sauce

Stir-fry scallop
with shishito pepper and dried shrimp

Poultry

Sanpei chicken claypot
with Thai sweet basil

Fried free-range chicken
in spicy Szechuan sauce

Braised free-range chicken
with ginger, spring onion and angelica root

Stir-fry spicy duck breast claypot
with Chinese leek and Szechuan peppercorn sauce

Pipa duck

Black truffle roasted duck
with tea plant mushroom

Peking duck
whole duck with housemade Mo-Mo pancakes

Peking duck with Tsar Nicoulai ‘Reserve’ caviar
whole duck, 16 pancakes and scallion. Second course with choice of XO sauce or black bean sauce

Meat

Stir-fry black pepper beef ribeye
with merlot

Seared Wagyu beef
with enoki mushroom and light sesame sauce

Sweet and sour pork tenderloin
with pomegranate seeds



Hakka organic pork belly claypot
with cloud ear mushroom, leeks and garlic

Baked lamb chop
with yellow bean and lemon grass

Braised New Zealand lamb tenderloin
with taro and yellow bean

Wok-fried beef tenderloin
with shishito pepper and bean curd
Braised oxtail with lotus seed

Tofu and Vegetables

Szechuan mabo tofu with minced beef
can be prepared vegetarian upon request

Tofu, aubergine and shiitake mushroom claypot in chili black bean sauce
can be prepared vegetarian upon request

Housemade bean curd
with crab meat and dried scallop

Stir-fry lotus root, asparagus and lily bulb
with black pepper

Three-style mushroom stir-fry
with macadamia nuts, gai lan stalks and water chestnuts