Black truffle, lobster Har Gau, scallop Siew Mai with Beluga caviar, squid ink Chilean seabass dumpling, crabmeat saffron dumpling.

Classic Shanghai dumpling served with Chinese black vinegar & ginger

Chinese dumpling with natural vegetable color

Classic siew-mai with beluga caviar

Vegetable spring roll with black truffle paste

A tasty soup with a mixture of rich ingredients & an extra kick of spices. Garnished with spring onions & chilly oil.

A soup of corn and pumpkin with shredded chicken, white asparagus adding a rich taste and vibrant in color

Squeaky, soft black fungus, paired with the watery crunch of the cucumber, it’s overall a delightful play on texture in the mouth.

Fusion dish combined with western salad & chinese traditional spices

Crispy deep-fried squid, garnished with spring onion, fried garlic & micro cress flowers.

Crispy prawns served on a bed of bamboo leaf, garnished with mango salsa, salmon raw & micro cress flowers.

Mild spicy with crispy butter milk crumbs

White Shimeji mushroom covered in crispy flour & red chilly powder, garnished with micro cress and sweet and sour sauce.

Skinless chicken thigh marinated with plum, served on a bed of shredded cucumber & glazed with sticky honey sauce.

Lamb skewers marinated with salt, white pepper, cumin powder, sesame oil & garlic; served with a side of chili cucumbers

Woke-fried camel steak cooked in Jin Lan sauce, mushroom & onion; served on a base of broccoli, garnished with goji berries & fried garlic. The camel steak is served well done.

Lamb chops served on a base of mushroom & onion with Mongolian sauce, garnished with goji berries & fried ginger.

Classic Chinese sweet & sour taste with assorted mix fresh fruits

Fried chicken breast & dried chili, cooked in Szechuan sauce, garnished with sesame seeds, served on a base of bamboo leaf.

Beautifully presented dish, colorful & rich in flavor due to the combination of different vegetables. Garnished with dry scallop & micro cress.

Pan seared scallops stuffed with shrimp paste, served on a base of asparagus & supreme broth; garnished with dry scallops, goji berries, truffle oil & beluga caviar.

Sour & mild spicy gravy

Spicy prawns served on bed of bamboo leaf, garnished with sesame seeds, spring onions & chili.

Cantonese classic braised vermicelli prawn with prawn

Baked black Cod fish marinated in honey soya sauce on bed of shimeji mushrooms, garnished with fried carrot, fried ginger, micro cress & bamboo leaf.

XO Sauce, Tofu, Scallop Prawn Squid, Black Cod, Spring Onion, Garlic, Shallot, Red Chili, Carrot, Ginger, Shimeji Mushroom Potato Starch Yellow Stock

Live Premium Lobster cooked in an authentic Chinese way

Choice of Preparation:

Steamed with XO Sauce, Vermicelli Glass Noodle
Sautéed, Black Truffle, Egg White
Stir Fried with Chili Fermented Soybean Sauce
Hong Kong Oil-immersed Stir Fried

Fried long eggplant served with braised Szechuan sauce, mince beef, Szechuan pickle & dry shiitake mushroom, garnished with shallots, garlic, chili & chili oil.

Braised tofu, served with Szechuan chili sauce, black vinegar, garnished with spring onions & chili.

Stir fried beans tossed with shiitake mushroom, garlic & a mix of sauces; garnished with olive leaf, spring onion & chili.

Wok sautéed asparagus garnished with fried garlic

Fried rice braised with ginger green paste, scallops & prawns, garnished with dry scallops, spring onion, salad leaf & raw salmon

Wagyu beef mince with Jasmin rice.

Jasmin & black glutinous rice combine with vegetable ingredients.

Classic Chinese stir fried noodle with superior soy sauce.

Braised noodles with mince chicken, bamboo & mushroom; with added oyster & soya sauce. The dish is garnished with shredded carrots, cucumber & sesame seeds.

Served with peanut cream, soy caramel, whipped cream dip, and milk chocolate.

Chocolate twigs, Matcha sponge, Jasmin and Lychee rose cremoux

Served with honey Icecream

Rich passion fruit custard base topped with a layer of hardened caramelized sugar