Seasonal Menu

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.

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.

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

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

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.

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

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