Jiaozi skin, smoked roasted duck leg with duck demi glace and sea side cress.

Egg based elastic skin shao mai pi, King prawn and pork filling and seasonal cress.

Smoked edamame and truffle wontons, shiitake cooked in two times, seasonal aromatics. Served with our silky texture Lamian duck stock.

Double fermentation white pearl dough filled with roasted angus brisket, bronze fennel.

King crab cooked on the wok in Singaporean style. Culurgione Fen guo pi dough covered in black pepper crab sauce, curry leaves, and coriander cress.

Deep fried crispy wontons, Hong Kong style prawn filling.

Deep fried sticky glutinous rice skin, Macau style filling of chicken, mushrooms, shrimps and vegetables.

Beef slices in spicy and aromatic szechuan style broth, chili oil, garlic, spring onion, oyster mushrooms and soy bean sprouts.

Sweet and sour tenderloin served with fresh mango and vegetables sautée on the wok

Wild catch of the day. Served with seasonal greens sautée on the wok and slow poached vegetables in Szechuan spices, doubanjiang sauce, coriander cress, pine nuts, korean mint and japanese spinach.

Caramelized twice in the wok, sauced with chicken jus. Served with cantonese fried chicken breast glazed in wild lemon tagete sauce, allysum white, spicy peanuts.

Tofu sautée on the wok in a mix of aromatic spices, soy sauce, coriander, spring onion and peanuts.

Laqueredcrispy duck served with bao buns, assorted vegetable selection, signature cranberry hoi sin and plum sauce

Aged duck roasted and wood smoked in Beijing style. Served with bao buns, assorted vegetable selection, signature cranberry hoi sin and plum sauce.

Mille crepe with creamy coconut whipped ganache. Sweet and sour mango sauce, toasted coconut and mango sorbet.

Chinese pumpkin cake, glazed pumpkin, dark caramel, peanuts, Ceylon cinnamon and cardamom.

8 elaborations made from cocoa. Served with a selection of pastries inspired from Chinese tradition

Crispy wonton

Crispy wonton

Crispy wonton