Cantonese Dinner

Fresh whole fish, steamed to order with ginger, scallion, and superior soy

Whole tiger prawn, flash-fried with garlic, chilli, and sea salt

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

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

Fresh crab stir-fried with ginger and scallion (market price)

Fresh clams wok-fried with fermented black beans, ginger, and chilli

Tiger prawns baked with garlic and glass noodles in clay pot

Fresh bay scallops with asparagus, ginger, and Shaoxing wine

Crispy squid rings with salt, pepper, and fresh chilli

Silken tofu braised with mixed seafood in clay pot

Yellowfin tuna, avocado mousse, sesame crisp, ponzu vinaigrette

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

Cauliflower purée, brown butter, pancetta, microgreens

Yuzu, jalapeño, cilantro, olive oil, sea salt

Honey-glazed BBQ pork loin, roasted in traditional oven

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.

Whole or half roasted duck, crispy skin, served with plum sauce

Perfectly crisped pork belly with five-spice marinade

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

Whole chicken poached in master soy stock, chopped to order

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

Sichuan-style wok-fried chicken with peanuts, dried chilli, and Sichuan pepper

Classic Cantonese home dish — tender steamed pork with salted duck egg

Crispy fried chicken breast with house lemon sauce

Classic Cantonese sweet and sour pork with pineapple and peppers

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

Silken tofu in spicy Sichuan sauce with ground pork

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.

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

Red wine braise, creamy polenta, gremolata, roasted carrots

Fresh bok choy wok-tossed with garlic and oyster sauce. Vegetarian.

Golden fried tofu braised with mixed mushrooms in savory sauce

Seasonal wild mushrooms with garlic and ginger. Vegan.

Silky eggplant in Sichuan fish-fragrant sauce with minced pork

Lemon, chili flakes, garlic

Cantonese-style hot and sour soup with tofu, wood ear mushroom, and egg

Classic Cantonese thick soup with shrimp, scallop, and crab

Classic Cantonese fried rice with char siu, shrimp, and egg

Cantonese wok-fried wide rice noodles with beef and bean sprouts

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

Warm Valrhona chocolate, salted caramel, vanilla gelato