Chef Tai’s creations are sumptuous, yet healthier, with less oil and salt used. Savour his signature Shanghainese dishes with contemporary accents.
Drunken Chicken with Hua Tiao Wine
Thinly sliced chicken marinated in Hua Tiao wine, served cold.
Braised Pacific Ocean Rock Lobster with Soya Beans
Deep-fried lobster halves in a sweet, salty and spicy sauce.
Braised Sliced Pork with Preserved Vegetables
Pork marinated in soy sauce is stuffed with preserved vegetables and carefully presented in a pyramid.
Sweet Red Bean Paste Pancake
Warm sweetened red bean paste with sesame in a thin pan-fried wrap.