Tale of Craft, Intersection of Culture

Smoky Lishan Oolong Mala Quail Eggs | $16++

烟熏乌龙茶麻辣鵪鶉蛋

Quail eggs are marinated in mala sauce, smoked with aromatic premium oolong tea leaves harvested from the province of Lishan in Taiwan, for a smoky, earthy and savoury taste profile.

Slow Cooked Wagyu Oxtail with Hawthorn Lotus Root, Cinnamon and Star Anise Sauce    | $38++

慢火烩和牛尾山楂莲藕

Braised till fork-tender, the wagyu oxtail is dressed in homemade cinnamon and star anise sauce, topped with hawthorn lotus root giving a harmony of rich, sweet and umami flavours.

Alaskan King Crab Cold Somen with Hot and Sour Consommé | $22++

帝皇蟹清酸辣冻拉面汤

A refreshing starter served chilled, with Alaskan King Crab and a hot & sour consommé made of preserved szechuan vegetables. Smooth, with a subtle hint of tangy for the palate.

Braised Cognac Soon Hock Fish with Chinese Yam, Baby Cabbage in Seafood Stock | $15++ per 100g

干邑姜葱焖笋壳鱼鲜淮山娃娃菜

Doused in Cognac, soon hock is delicately braised to retain its natural juices, paired with Chinese yam, baby cabbage in rich broth with flavours of shellfish, lobster, crab and clam. 

Boston Lobster with Winter Melon ‘Noodles' Pickled Pepper in Superior Stock | $78++

野山泡椒波士顿龙虾白玉条

Winter melon is creatively shredded as ‘noodles' and simmered in spicy pickled pepper to give a good balance of tangy and sour to the refreshing broth. The dish is delectably paired with the sweet meat of Boston Lobster for a luxurious indulgence.  

Kampong Chicken Soup with Cordyceps Flower, Bamboo Pith (Served in 2 courses) | $88 per portion, serves 8 persons

(两食) 虫草花竹笙甘榜全鸡煲. 鸡丝黄瓜伴老陈醋姜蓉

Served over two courses, each pot is simmered for four hours with cordyceps flower and bamboo pith. A second course follows as the chicken is reinvented into an appetizer dressed in vinegar ginger sauce.