The menu
Starters
From the kitchen
Crispy Wonton Skin with House SeasoningCrispy wonton skins tossed in house seasoning.
Housemade Pickled VegetablesA rotating selection of house pickles.
Chilled Preserved Plum TomatoesTomatoes 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.
FuYu FriesCrispy fries served with fermented bean curd aioli and shaved parmesan.
Sichuan Mapo Beef Croquettes (2 pcs)Panko-crusted mapo beef croquettes with homemade tofu crema.
Duck Confit & Snow Cabbage Bao (2 pcs)Slow-cooked French duck 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 Chop (2 pcs)Tender lamb shoulder with char siu glaze, ginger-scallion relish and sweet pickled shallots.
Mains
From the kitchen
Caviar Dragon King Siu MaiHandcrafted cuttlefish and squid dumplings topped with red prawn tartare, served with a squid-infused beurre blanc foam. · 2 pcs / 4 pcs
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. · Please allow 25 minutes prep time.
Stone-Pot Abalone Chicken 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.
Sides
From the kitchen
Steamed Mantou (2 pcs)Two steamed buns.
House FriesCrispy house-cut fries.
Wok-Fried Cheong Fun with Supreme SoyWok-fried rice rolls with supreme soy.
Grilled Broccolini and MorelWith olive vegetable and morel mushrooms.
Desserts
To finish
Saa Ung with Milk Tea CustardHouse-made crispy brandy beignets with silk-stocking milk tea custard.
Imperial SealStone lion crafted from black sesame chocolate, paired with soft mochi filled with silky peanut mousse, served over crunchy peanut chocolate feuilletine.
Vegetarian
Starters
Chilled Preserved Plum TomatoesTomatoes infused with sweet preserved plum, served chilled over fragrant lemon Earl Grey tea jelly.
Pickled Ginger & Konjac SaladCrisp konjac with pickled ginger, jicama, cucumber and glacier lettuce in roasted sesame dressing.
Wonton TacoCrispy wonton taco shell filled with braised beancurd “chicken”, fresh mango and pomelo salsa.
Mains
Wok-Fried E-Fu Noodles with Morel MushroomsSautéed mushroom and broccolini over e-fu noodles tossed in preserved olive-leaf sauce.
Typhoon Shelter Plant-Based Scallop Fried RicePlant-based scallop fried rice, topped with spicy typhoon shelter garlic crumble.
Charcoal-Grilled Eggplant with Cheong FunCharcoal-grilled tender eggplant with wok-fried cheong fun and black garlic pepper sauce.
Sides
Steamed Mantou (2 pcs)Two steamed buns.
House FriesCrispy house-cut fries.
Wok-Fried Cheong Fun with Supreme SoyWok-fried rice rolls with supreme soy.
Grilled Broccolini and MorelWith olive vegetable and morel mushrooms.
Dishes subject to seasonal availability. Enquire for events →