粤菜传统的艺术粤菜传统的艺术

Shanghai-style soup dumplings, 6 per order

温热法芙娜巧克力、海盐焦糖与香草冰淇淋

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.

45天干式熟成16盎司带骨纽约客，配香草复合黄油与烤蒜

红酒慢炖，配奶香玉米糊、香草柠檬碎与烤胡萝卜

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

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.

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

蜂蜜薰衣草酱汁，配鸭油慢煮鸭腿、时蔬与樱桃汁