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.
Crab Meat with Avocado Tartare
Smoked Vegetarian Bean Curd Rolls
Black Pepper Chicken Baked Swan Puffs
PuBen Chilly Sauce Sri Lanka Giant Crab, Roe Crab
Braised Beef Tendon, Oxtail, Short Rib with Basil in Clay Pot
Pan Fried Scallops with Foie Gras Mousse and Homemade Tofu
Foie Gras ‘Chocolate Gems’ wrapped in Raspberry Jelly
Roasted Crispy Pigeon
Abalone Stone Pot Fired Rice
Angus Beef Tenderloin Pan Fried with Black Pepper Sauce and Mushroom
Chilled Sago Cream, Mango
House Specialty, Black Gold Egg Custard Buns
Lemongrass Jelly, Peach Jelly, Aloe Vera
DaLi Rose Ice Cream