Our Menu

Slow-roasted for 24 hours with a proprietary blend of 12 Chinese spices and local honey.

Meltingly tender pork belly glazed in premium aged soy and Shaoxing wine reduction.

Wild-caught sea bass steamed with young ginger, scallions, and superior soy broth.

Wok-tossed Australian tenderloin with Sarawak black pepper and colorful bell peppers.

Lightly battered squid rings tossed with toasted sea salt and Sichuan peppercorns.

Local seasonal vegetables quick-fired with smashed garlic and premium oyster essence.

Silken tofu cubes in a rich, spicy ferment bean sauce with premium minced Iberico pork.

Succulent tiger prawns tossed in our house-made spicy XO seafood sauce and asparagus.