Our Menu

牛肉火锅

Slow-simmered Wagyu in chili-perfumed broth, star anise and Sichuan pepper.

酸辣汤

Black vinegar, white pepper, silken tofu, bamboo shoots.

小笼包

Eight handcrafted soup dumplings, golden broth sealed in silken skin.

虾饺

Translucent skins, sweet prawn, bamboo shoot.

biáng biáng 面

Hand-pulled belt noodles, smoked chili oil, scallion, aged black vinegar.

担担面

Sesame, Sichuan pepper, minced pork, preserved mustard.

扬州炒饭

Jasmine rice, egg yolk, char siu, prawns, finished with aged soy.

荷叶饭

Steamed in lotus leaf with chicken, mushroom, lap cheong.

北京烤鸭

Lacquered to mahogany, carved tableside, served with hand-rolled pancakes.

宫保虾

Wok-charred prawns, cashews, dried chilies, sweet-savory imperial glaze.

黑椒牛柳

Tenderloin, fermented black bean, sweet onion, cracked pepper.

麻婆豆腐

Silken tofu in a fiery Sichuan sauce of fermented chili and beef ragout.

罗汉斋

Eight seasonal vegetables, wood ear, glass noodles.