This is a multi-course tasting menu experience. Dishes change seasonally.
Money‑bag dumpling with crown daisy and bean curd
Vegetal and tofu dumpling
Silky cod milt bonus course
Tangyuan
sweet rice dumplings
Soy‑braised short rib with French technique
Stir-fried Wide Noodles
Coconut Granita Dessert
Claypot Rolled Fish
Braised Mushrooms
Clay‑pot rice infused with crab oil
Seafood-forward rice dishSea cucumber spring roll
crispy roll with sea cucumberCongee‑inspired broth with crab, uni, caviar
Layered seafood brothSpot prawn with uni and caviar
marinated prawn with roeHandmade mochi in osmanthus broth
Floral, textural dessertJi‑kinmedai in fermented tomato and beef broth
half‑fried fish in spicy tomato brothTea‑smoked fish with pickled vegetables
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