Sautéed Prawns with Scallion and Crispy Tea Leaves 茶香油爆蝦

Carefully selected Jiangsu river prawns are first deep-fried and then sautéed along with LongJing tea leaves, soy sauce, Shaoxing rice wine, sugar, pepper and green onions. Soft and flavorful prawns combine with notes of tea leaves for a long-lasting taste on the palate.

Huadiao-brined Squab 花雕醉乳鴿

A mesmerizing dish that combines tender farm squab with the aromatic Huadiao rice wine. Top Quality farm squabs are slow-cooked then soaked in a sauce made with rice wine, ginger, green onions, and sesame oil for one night to ensure the complexity of flavours.
 

Boiled Shredded Bean Curd in Chicken Broth 雞汁燙乾絲

A simple yet authentic Yangzhou dish. Dried bean curd juliennes are boiled in chicken broth along with shrimps, soy sauce, and salt. Presented artistically, equally long and thin bean curd juliennes challenge the chef’s cutting skills.

Braised Pork with Turnip 蘿蔔炆肉

Hand-picked pork belly are chopped into pieces, stir-fried with soy sauce, and then stewed with a soup base, Shanghai soy sauce, salt and sugar for an hour. Adding turnip and the resulting gravy at last completes this popular Yangzhou dish. Braised pork offers tender texture and slightly sweet flavour while the turnip, after being soaked in pork oil and the gravy, collects the essences of all ingredients.

Double-boiled Fishball in Chicken Consommé 清燉水晶獅子頭

Pork belly and catfish meat are minced and rolled into a small ball along with ginger sauce and Chinese water chestnut. The meatball is first cooked with water and then simmered in chicken and ham consommé for an hour. Long preparation hours allow the meatball to extract the savory and fresh flavors from the consommé and fish meat while the crispy Chinese water chestnut dices add complexity to the palate.

Sautéed Mud Crab & Glutinous Rice Cake with Brown Bean Sauce & Edamame 麵醬毛豆肉蟹炒年糕

Weighting almost one catty and three taels, the meaty mud crab is fried with brown bean sauce and then stewed with glutinous rice cakes for 10 minutes. Edamame is added into this traditional Hue dish for multiple layers of textures.

Huaiyang Style Stewed Eel 淮揚軟兜 

A renowned and authentic Huaiyang style dish. Meat taken from the back of the eel is stewed with garlic, ginger, pepper, and soy sauce for eight minutes. Bean sprouts are placed underneath the eel to absorb any excess sauce.

Chef’s Special Pan-Fried Xiao Long Bao 脆煎灌湯小籠包

Traditionally, the widely-popular Xiao Long Bao is prepared steamed. Our chef introduced a modern twist and served the Xiao Long Bao on a sizzling hot pan. Crispy bottom, tender meat and juicy interior elevate the entire culinary experience to another level.

Sizzling Steam-fried Shanghai Pork Buns 鐵板灌湯生煎包

Similar to the Chef’s Special Pan-Fried Xiao Long Bao, Shanghai pork buns are also served on a sizzling hot pan, yet the usage of thicker buns offers another unique impression. The bun, the meat, and the juicy combines for a perfect marriage.

Steamed Buns Stuffed with Diced Chicken, Pork & Bamboo Shoots 三丁包

A Yangzhou local dim sum. Chicken, pork, and bamboo shoots are diced and flavored with chicken consommé and oyster sauce, and then steamed inside a bun. Soft exterior juxtaposes with the flavorful interior while the two combine for an authentic taste of Yangzhou.

Deep-fried Soufflé with Taro Ice cream 高力香芋雪糕

Instead of using red bean pastes, our chef wrapped the soufflé with taro ice-cream for an exciting and delicious combination. Fluffy exterior and chilly ice-cream forms an unprecedented culinary experience.

Black Soybean Tofu Pudding in Wooden Bucket 原桶黑豆腐花

Black and white soybean milk are mixed together, steamed for three minutes, and finally left within the bucket for 15 minutes until it solidifies. Smooth and silky tofu jelly is served directly within a wooden bucket for extra authenticity.

Osmanthus Pudding 桂花拉糕

This delicate dessert is created by mixing, steaming and cooling glutinous rice flour with rice wine and osmanthus sugar. Osmanthus buds are added on top of the milky pudding for an extra touch of delicacy, while the chewy pudding and the elegant aromas of osmanthus forms the perfect ending to a fulfilling meal.