Discover a superlative menu created by Executive Chinese Chef, together with Assistant Director of Food and Beverage Eddie Liu. The two professionals from Hong Kong believe that fine dining Cantonese cuisine is not merely about the typically expensive ingredients, but also the hard work, patience and attention to details.
King Prawn and Handmade Tofu in Superior Broth
The handmade tofu is freshly made every day, using soy milk and eggs. Placed on top of the tofu, before steaming, is a layer of blanched spinach leaves. The superior broth is cooked for six hours with chicken, ham and pork.
Minced Pigeon served with Fresh Lettuce
The minced pigeon meat was pan-fried twice without a single drop of oil to ensure crispiness and maintaining the best flavours of the pigeon meat.
Pan-Fried Prime Wagyu Beef tossed with Duck Liver
Reflecting the concept of west meets east; careful selection of quality, tender beef, pan-fried with succulent duck liver.
Chilled mango cream with pomelo
Three-layer mango mousse cream with pomelo drizzled on top.