The Menu
Eleven chapters. Wok-fired through the night. The menu changes with what arrived at the market — ask the team what is on this evening.
Starters
Small plates to open the table.
Crispy taro cake, preserved duck egg
Pan-fried to order. Light Chinkiang vinegar dip.
XO fried peanuts, Sichuan leaf
House-made XO, twice-fried. No apologies.
Barbecued pork bao, char siu glaze
Steamed fresh each service. Honey, rose wine, maltose.
Tea-smoked quail egg, Oscietra caviar
Three eggs. Lapsang brine. Always cold.
Crispy century egg, pickled ginger
Deep-fried, shattered at the table. Ginger syrup.
Wonton, Yunnan chilli oil
Hand-folded. Pork, prawn, water chestnut.
Breakfast
Sunday service only, 11:00–15:00.
Congee, century egg & pork
Slow-cooked overnight. Ginger, scallion, you tiao on the side.
Wok-fried egg, lap cheong, steamed rice
Two eggs. Preserved sausage. Oyster sauce.
Hand-pulled noodle, light bone broth
Clear soup. Spring onion. Available from 11:30.
Har gow, shrimp dumpling
Steamed to order. Translucent skin, no shortcuts.
Steamed cheung fun, sesame & XO
Rice noodle roll, poured warm.
French toast, condensed milk, shaved foie gras
Thick-cut milk bread. Scalded butter. The one indulgence.
Soft tofu, house soy, century egg
Room temperature. Served in the stone bowl.
First Course
Opening the appetite.
Chilled oyster, yuzu mignonette
Sourced weekly — ask the team what's on.
Smoked aubergine, black vinegar
Charred over binchotan, dressed warm.
Cold poached abalone, wasabi leaf dressing
Sliced thin. Green wasabi oil, sesame cloud.
Sea urchin tofu, warm dashi
Silken tofu, Hokkaido uni. Always cold on top.
Aged Jinhua ham, paper-thin rock melon
12-month cured. No further embellishment.
Seared scallop, black garlic purée
Single diver scallop, served in shell.
Main Menu I
Wok signatures — the reason for the fire.
Wok-roasted langoustine, Sichuan butter
Whole, head-on. Eight seconds in the flame.
Stir-fried Miyazaki wagyu, black pepper sauce
A5 grade. Wok-seared 45 seconds only.
Golden fried rice, Yunnan ham, three eggs
Each grain separated over the highest flame.
Hand-pulled noodle, bone marrow XO
Cut to order. Tossed at the wok.
Steamed spotted grouper, aged ginger, scallion
Whole fish, live tank. Served for two.
Dry-fried string beans, minced pork
Blistered until wrinkled. No shortcuts.
Meat
Whole cuts and long-cooked things.
Charcoal duck, plum & lapsang
Aged 21 days, glazed in smoked tea.
Ibérico pork collar, honey & five spice
Rested 90 minutes. Sliced at the pass.
Smoked lamb shoulder, cumin, dried chilli
12-hour smoke. Falls from the bone.
Whole roasted Cantonese chicken, lotus leaf
Order 48 hours ahead. Serves two.
Whole roast suckling pig
Lacquered skin. Kitchen must know two days ahead. Serves four to six.
A5 Wagyu ribeye, 200g, light soy & wasabi
Graded weekly. Cooked over binchotan only.
Main Menu II
From the fire — slow and deliberate.
Binchotan-grilled black cod, 36-hr white miso
Rested one day in the marinade. Under the coals.
Braised tofu, fresh crab roe, scallion oil
Silken. Poured at the table.
Wok-seared morning glory, fermented bean curd
High flame, fifteen seconds.
Double-cooked cabbage, dried shrimp, lard
Old recipe. No variations.
Crispy aubergine, Zhenjiang vinegar
Sweet-sour. Without compromise.
Slow-braised pork belly, preserved mustard greens
Eight hours. Served in the clay pot.
Main Menu III
Chef's selection — changes with the season.
Chef's seasonal tasting menu
Seven courses. Market-driven. Same table for the evening.
Vegetarian tasting menu
Seven courses. Please notify 24 hours ahead.
Wine pairing — standard
Six pours. Chosen by the sommelier each service.
Wine pairing — reserve
Six pours from the reserve list. One or two surprises.
Cheese course
Three European, two Hong Kong-affined.
Tea pairing
Seven pours. Aged pu-erh, roasted oolongs, white teas.
Desserts
The last flame.
Burnt honey & jasmine custard
Cracked tableside.
Mango pomelo sago
Made fresh each service.
Black sesame mochi, roasted coconut
Hand-rolled. Three per serve.
Warm taro pudding, fresh coconut milk
Old village recipe. Nothing changed.
Sesame brittle ice cream, date caramel
Pressed into the mould, unmoulded tableside.
Petit fours
A selection. Ask the team what's in.
Beverages
Tea, pressed juice, water.
Chrysanthemum & rock sugar tea
Aged chrysanthemum from Tongxiang.
Aged pu-erh, 12-year Yunnan
Deep, earthy, long. A slow tea.
Jasmine silver needle
Green needle, jasmine-scented. Light body.
Roasted tieguanyin, Anxi
High-roast oolong. Sits well with the meat section.
Fresh pressed sugarcane, lime
Cut and pressed at the bar.
Homemade lemon & salted plum soda
House recipe. Cold.
Sparkling water
S.Pellegrino, imported.
Still water
Volvic.
Wine
A short, considered list. Ask the sommelier for anything further.
House Champagne, NV — Billecart-Salmon
Brut réserve. Our baseline.
Pol Roger Brut, 2015
Firm, toasty, excellent with the langoustine.
Grüner Veltliner, Wachau Smaragd, 2021
White pepper and apricot. Made for the wok.
Puligny-Montrachet, Domaine Leflaive, 2019
For the abalone and the black cod.
Barossa Valley Shiraz, Torbreck, 2018
Deep, smoky — the meat section's companion.
Château Léoville-Barton, Saint-Julien, 2016
Second growth. Patient wine for patient cooking.
Sauternes, Château d'Yquem, 2017
A small pour at the end. Justifies itself.
Natural wine selection
Changes with supply. Ask the sommelier.
Cigarettes
From the humidor. Available to guests in the garden only.
Cohiba Robusto
Cuba. 4⅞" × 50 ring. The house standard.
Montecristo No. 2
Cuba. 6⅛" × 52. Pyramide. Long and complex.
Romeo y Julieta Churchills
Cuba. 7" × 47. The long evening cigar.
Davidoff Grand Cru No. 1
Dominican. 6" × 43. Mild, creamy, elegant.
Partagás Serie D No. 4
Cuba. 4⅞" × 50. Full, earthy, no apologies.
Arturo Fuente Hemingway Short Story
Dominican. Figurado. For the shorter evening.
Prices are in Hong Kong Dollars. Service charge included. Not every item will be available on any given evening — the menu moves with the market. Please ask the team.