Taking to heart the Cantonese tradition of serving only the freshest ingredients, Chef Jason Lau takes the well-known classics and presents them in creative yet familiar ways. From pu’er and chrysanthemum smoked duck, raspberry jelly encased foie gras mousse, to oozing quail egg centered xiao mai, experience the flavours of South China, enhancing the flavours using innovative techniques.

Dishes featured are the full ranges of fresh seafood, barbecued meats, clay pot cooking as well as dim sum, all dishes that the Cantonese are famous for.

手拆蟹肉牛油果塔

Crab Meat with Avocado Tartare

江南烟熏素鹅卷

Smoked Vegetarian Bean Curd Rolls

黑椒天鹅酥

Black Pepper Chicken Baked Swan Puffs

辣椒酱炒斯里兰卡蟹

PuBen Chilly Sauce Sri Lanka Giant Crab, Roe Crab

砂锅霸王牛

Braised Beef Tendon, Oxtail, Short Rib with Basil in Clay Pot

鹅肝酱煎日本带子自制豆腐

Pan Fried Scallops with Foie Gras Mousse and Homemade Tofu

冰巧克力鹅肝

Foie Gras ‘Chocolate Gems’ wrapped in Raspberry Jelly

红烧乳鸽

Roasted Crispy Pigeon

石锅鲍鱼汁炒饭

Abalone Stone Pot Fired Rice

黑椒野菌煎安格斯牛柳粒

Angus Beef Tenderloin Pan Fried with Black Pepper Sauce and Mushroom

香芒杨枝甘露

Chilled Sago Cream, Mango

黑金流沙包

House Specialty, Black Gold Egg Custard Buns

桃胶芦荟香茅冻

Lemongrass Jelly, Peach Jelly, Aloe Vera

大理玫瑰冰淇淋

DaLi Rose Ice Cream

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