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 太雕醉乳鴿

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.

Sautéed Mudcrab with Brown Bean Sauce, Edamame & Glutinous Rice Cakes 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.

Stewed Eels with Chives 淮揚韭黃軟兜 

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 Shanghainese 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.

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 Puddings 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.