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Starters Mains Sides Desserts

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Starters

From the kitchen

Housemade Pickled VegetablesA rotating selection of house pickles.

Chilled Preserved Plum TomatoesGreenhouse tomatoes infused with sweet preserved plum, served chilled over fragrant lemon Earl Grey tea jelly.

Pickled Ginger & Jellyfish SaladCrisp jellyfish with pickled ginger, jicama, cucumber and glacier lettuce in roasted sesame dressing.

Seared Tuna with Smashed CucumberSesame-crusted tuna with garlic smashed cucumber and avocado purée.

Cheese Fries with Fermented Tofu AioliCrispy fries with fermented tofu aioli.

Sichuan Mapo Beef CroquettesPanko-crusted mapo beef croquettes with homemade tofu crema.

Duck Confit & Snow Cabbage BaoDuck confit with snow cabbage, sweet vinegar-pickled red cabbage and fresh coriander.

Salted Lemon Glazed Deep-Fried WingsCrispy single-bone chicken wings in a salted lemon soda reduction.

Wonton Shrimp TacoCrispy wonton taco with diced shrimp, mango and pomelo salsa.

Lap Cheong Turnip PancakeKorean-style crispy turnip pancake with lap cheong and shiitake, served with black truffle mayonnaise.

Char Siu Sauce Glazed Lamb SkewersLamb shoulder with char siu glaze, ginger-scallion relish and sweet pickled shallots.

From the kitchen

Dragon King Siu MaiHandcrafted cuttlefish and squid dumplings with red prawn tartare and squid-infused beurre blanc.

The House BurgerHandcrafted Angus beef and torched Brie on brioche, with fishball-style curry jus and fries.

Sweet & Sour Cheese-Stuffed Pork ChopCrispy pork cutlet stuffed with molten cheese, served with torched pineapple and sweet-and-sour glaze.

Typhoon Shelter Soft-Shell Crab Meat Fried RiceCrispy soft-shell crab over crab meat fried rice, topped with typhoon shelter garlic crumble.

Swiss Sauce Roasted Chicken (Half)Oven-roasted yellow chicken with Swiss soy glaze and chilli ginger relish.

Stone-Pot Abalone OrzoXO butter-seared fresh abalone over dried scallop chicken broth orzo, finished in a stone pot.

Sirloin Steak with Cheong FunCharcoal-grilled sirloin with wok-fried cheong fun and black garlic pepper sauce.

Salted Egg Lobster E-Fu NoodlesFresh lobster in salted egg yolk butter, over e-fu noodles tossed in ginger-scallion lobster bisque.

From the kitchen

Steamed Mantou (3pcs)Three steamed buns.

House FriesCrispy house-cut fries.

Grilled Broccolini and MorelWith olive vegetable and morel mushrooms.

To finish

Saa Ung with Milk Tea CustardHouse-made crispy brandy beignets with silk-stocking milk tea custard.

Imperial SealBlack sesame chocolate stone lion with peanut mousse mochi and peanut chocolate feuilletine.

Dishes subject to seasonal availability. Enquire for events →