Shrimp Dumplings
A thin translucent wrapper around whole prawns, steamed just long enough to keep them sweet.
78.000
菜单
Menu
Steamed and fried dim sum, cheung fun, roast meats, greens, rice, noodles, soups, desserts and tea.
点心精选
Dim sum
9
Truffle Foie Gras Dumplings
A deep red wrapper finished with gold leaf, filled with foie gras and black truffle.
138.000
Scallop Dumplings
Scallop and prawn folded into one translucent wrapper, steamed briefly to keep the sweetness.
128.000
Sichuan Spicy Dumplings
Dressed in Sichuan red chilli oil — the heat arrives after the filling, never ahead of it.
78.000
Pork & Shrimp Siu Mai with Salmon Roe
The classic pork and prawn siu mai, topped with salmon roe for a gentle salinity.
78.000
Xiao Long Bao
A fine wrapper holding hot broth inside. Best eaten straight from the basket.
68.000
Wontons in Black Vinegar and Chilli Oil
Wontons in Zhenjiang black vinegar and chilli oil: sharp first, warm a moment later.
78.000
Chicken Feet with Black Bean Sauce
Chicken feet steamed until they fall apart, in black bean sauce. A yum cha classic.
78.000
Specialty Sharing Tray
Six of the kitchen's defining dumplings in one bamboo basket, for a table of two or three.
398.000
包点
Buns
4
Salted Egg Custard Bao
Break one open while it is hot and the salted egg custard runs — hence the name, golden sand.
68.000
BBQ Pork Bao
A soft white steamed bun around diced honey char siu, sweet and savoury in balance.
68.000
Piggy Custard Bao
Custard buns shaped as piglets, and the first thing ordered at any table with children.
68.000
Crispy Taro Puff
Mashed taro inside a lacy fried shell: crisp on the outside, soft and floury within.
68.000
肠粉
Cheung fun
5
Shrimp Cheung Fun
Thin rice sheets rolled around whole prawns, finished with the house soy dressing.
88.000
Char Siu Cheung Fun
Sliced char siu inside a soft rice sheet, honey sweetness against a gentle soy.
88.000
Roast Duck Cheung Fun
Delicate rice rolls wrapped around roast duck, finished with the house soy dressing.
98.000
Crispy Cheung Fun with XO Sauce
Rice rolls fried crisp on the outside, spooned over with dried-shrimp XO sauce.
88.000
Crispy Shrimp Cheung Fun
Crisp fried prawn wrapped in a soft rice sheet: two textures in the one mouthful.
98.000
烧味
Roast
6
Cantonese Roast Duck
Roasted in the Cantonese manner, with thin crisp skin and meat that stays succulent.
238.000
Crispy Roast Pork
Roasted until the skin shatters, with the meat underneath still tender.
238.000
Honey Char Siu Pork
Pork shoulder marinated in honey and roasted to an amber lacquer.
228.000
Roast Chicken
Roasted whole, thin crisp skin, the meat kept juicy and carved to order.
228.000
Two-Roast Combo
Two roasts carved onto one plate — enough for a table of four without ordering two portions.
448.000
Three-Roast Combo
Roast duck, char siu and crisp-skin pork on one plate: the quickest way through the roast counter.
488.000
蔬菜
Greens
3
Baby Bok Choy with Shiitake
Baby bok choy blanched just through, under braised shiitake and a light oyster sauce.
108.000
Hong Kong Choy Sum with Garlic
Choy sum thrown through a hot wok with chopped garlic, kept green and crisp.
98.000
String Beans with Pork & XO Sauce
String beans with minced pork and XO sauce — salty and hot, and best over plain rice.
168.000
饭面类
Rice, noodles, soup
9
Scallop & Spinach Fried Rice
Fried rice with dried scallop and spinach, the grains separate, the sweetness arriving last.
198.000
Black Pepper Beef Fried Rice
Fried rice with black pepper beef: warm with heat, and the most substantial of the rices.
198.000
Wonton Noodle Soup with Shrimp & Pork
A clear pork broth, fine egg noodles, and wontons of prawn and pork folded by hand.
120.000
Char Siu Noodles, soup or dry
Egg noodles with honey char siu, in broth or tossed dry — your choice.
120.000
Roast Chicken Noodles, soup or dry
Egg noodles with crisp-skin roast chicken, in broth or tossed dry.
120.000
Roast Duck Noodles, soup or dry
Egg noodles with Cantonese roast duck, in broth or tossed dry.
130.000
Dry Wonton Noodles with Chilli Oil
Dry noodles with wontons and chilli oil. Direct heat, with no broth to soften it.
120.000
Sweet Corn Crab Meat Soup
Sweet corn soup with picked crab meat, lightly thickened and taken hot at the start.
120.000
Hot & Sour Seafood Soup
Hot and sour seafood soup in the Sichuan manner: the sour from vinegar, the heat from white pepper.
120.000
甜品
Dessert
5
Goji, Lotus Seed & Longan Sweet Soup
A warm sweet soup of goji, lotus seed and longan. Light, and meant to close the meal.
78.000
Guilinggao
Guilinggao made the old way, faintly bitter, with honey on the side to taste.
78.000
Mango Pudding with Strawberry Sauce
Chilled mango pudding under strawberry sauce, the lightest of the desserts.
78.000
Almond Jelly with Lychee
Smooth almond jelly served with lychee — cool, and scented rather than sweet.
78.000
Purple Sweet Potato Sesame Ball
Glutinous rice rolled in sesame and fried gold, filled with purple sweet potato. Eat it warm.
78.000
茶 · 自制汽泡饮
Tea and drinks
6
Peach Iced Tea
Cold-brewed tea with preserved peach. Lightly sweet, and the one to have with the fried plates.
65.000
Jasmine Lychee Iced Tea
Jasmine tea with fresh lychee — the flower arrives first, the sweetness after.
65.000
Tamarind Iced Tea
Tamarind tea, gently sour, and better than anything else here at cutting through the roasts.
65.000
Pandan Herbal Tea with Aloe Vera
Pandan herbal tea brewed in house, with aloe vera. Cooling, and not too sweet.
65.000
Yuzu Soda
Yuzu and lime soda, sharp and heavily carbonated, for clearing the palate between courses.
70.000
Salted Kumquat Fizz
Kumquat pressed with salted plum: salty, sweet and sour at once. A Saigon habit.
70.000