Chef Li Wei's Signatures

Whole Peking duck roasted in our traditional oven — crispy lacquered skin, carved tableside. Served with steamed pancakes, cucumber, scallion, and hoisin. Order 24 hours in advance.

“This is the crown jewel of our kitchen. Every duck is prepared over three days using the traditional hung and roasted method I learned in Hong Kong. The skin must shatter like glass — that is the only standard I accept.”

✦ Pairing: Pair with a glass of Pinot Noir or our house Pu-erh tea

Live lobster steamed with garlic and glass noodles, finished with house soy sauce and sesame oil. Market price — inquire with your server.

“I never freeze our lobsters. Every day we receive live lobsters and they are held until ordered. This dish should taste like the ocean — clean, sweet, and alive.”

✦ Pairing: Best with our Longjing green tea or a dry Riesling

6-hour braised whole South African abalone in premium oyster sauce. Served individually on braised lettuce with steamed rice.

“Abalone is the ultimate expression of Cantonese braising. We braise ours for six hours in a reduction of superior stock and oyster sauce. The result is a texture and depth that cannot be rushed.”

✦ Pairing: Chrysanthemum tea or a delicate Burgundy

Ceremonial whole suckling pig roasted to order — perfect crackling skin, tender meat. Must be ordered 48 hours in advance. Serves 6–10.

“Our suckling pig is a ceremony. We prepare only two per day and they must be reserved in advance. When the crackling is perfect — and it always is — the sound when you cut it is unmistakable.”

✦ Pairing: Celebrate with champagne or aged Shaoxing wine

Slow-braised pork belly in Shaoxing wine and soy for 4 hours. Meltingly tender, glazed to deep mahogany. Served with steamed buns.

“Dong Po Rou is one of the oldest preparations in Chinese cuisine — attributed to the poet Su Dongpo of the Song dynasty. My version uses a 12-hour marinade before braising, which I believe is what makes it exceptional.”

✦ Pairing: Shaoxing Hua Diao wine or a medium-bodied Pinot Noir

Free-range chicken poached in our 25-year-old master stock, then chilled and chopped to order. Served with ginger-scallion oil and soy dipping sauces.

“This dish looks simple but it is the hardest to perfect. The chicken must be poached at exactly the right temperature — too hot and it toughens, too cold and it is unsafe. Our master stock is 25 years old and holds the memory of every chicken we have ever cooked.”

✦ Pairing: Jasmine tea or a light Chablis

Premium fried rice with our house XO sauce, dried Hokkaido scallop, egg, and spring onion. A deceptively simple masterpiece.

“Our house XO sauce takes 3 days to make. It is the secret to this fried rice. Every grain of rice should be coated separately and have a slight char — what the Cantonese call "wok hei." That is the breath of the wok.”

✦ Pairing: Oolong or a glass of dry Champagne

Yellowfin tuna, avocado mousse, sesame crisp, ponzu vinaigrette

Crispy skin, lemon beurre blanc, haricots verts, fingerling potatoes

45-day dry-aged, 16oz, bone-in, compound herb butter, roasted garlic

Cauliflower purée, brown butter, pancetta, microgreens

Lemon, chili flakes, garlic

Honey-lavender glaze, duck fat confit leg, seasonal greens, cherry jus

Red wine braise, creamy polenta, gremolata, roasted carrots

Yuzu, jalapeño, cilantro, olive oil, sea salt

Warm Valrhona chocolate, salted caramel, vanilla gelato