SEASONAL RECOMMENDATIONS
APPETIZER & SOUP
- Marinated Jellyfish in Sesame Oil and Eggplant in Spicy Toona Sauce
- 280
- Marinated Cucumber, Black Fungus and Fresh Lily Bulbs with Quinoa (GF) (V)
- 280
- Crispy Scallops with Fresh Pear, Shrimp Paste and Yunnan Ham
- 320 Four Pieces
- Deep-fried Japanese Oysters with Sweet and Sour Pomelo Sauce
- 200 Per Person
- Double-boiled Sea Cucumber with Maitake Mushrooms and Yu Fungus (GF)
- 580 Four Pieces
- Braised Chicken Soup with Crab Meat, Chinese Yam and Yellow Millet
- 380 Per Person
SPECIALTIES
- Crispy New Zealand Blue Cod Fillet with Crab Cream and Fungus (SU)
- 450 Per Person
- Simmered King Prawn with Nuodeng Ham in Supreme Soup and Butter (D)
- 450 Per Person
- Star Garoupa Belly Casserole with Eggplant and Fish Curd in Fermented Bean Paste
- 820
- Wok-Fried Local Kamei Chicken Fillet with New Zealand Cod Fish Maw, Spring Onions and Ginger
- 780
- Local Kamei Chicken Casserole with Chinese Yam, Sea Cucumber and Chinese Mushroom
- 760
- Mayonnaise Prawns with Sesame and Lime Zest
- 520
- Wok-fried Prawns with Fresh Walnuts, Lily Bulbs and Asparagus
- 490
- Crispy Pork Ribs with Preserved Mandarin Peel
- 380
- Wok-fried Chicken Fillets with Honey Sauce and Yuzu Black Pepper
- 350
- Pan-fried Egg with 12-years Preserved Radish and Minced Pork
- 350
- Braised Tofu and Minced Beef with Sichuan Pepper
- 350
- Wok-fried Rice Rolls in X. O. Chilli Sauce
- 240
D: Dairy | GF: Gluten Free | SU: Sustainably Sourced | V: Vegan | VG: Vegetarian
Please inform your server of any food-related allergies.
All prices are in HKD and subject to 10% service charge. Menu is subject to change without notice.