Inspired by the intricacies of the Forbidden City, our À La Carte Menu offers an assortment of delightful recipes inspired by our cultural heritage. Handmade from fresh produce, prepared with passionate craftsmanship, and served with pride our selected dishes will transport your senses into the Land of the Rising Sun.
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Homemade translucent dim sum filled with shrimp & truffle
Inner Mongolian style homemade siu mai filled with tender lamb, famous for its water-thin dough
Stuffed with Wagyu, shiitake mushrooms and topped with tobiko eggs
Filling of tender duck meat mixed with fresh vegetables
Soft bao filled with meat broth, crispy bamboo and pork
Stuffed with a combination of black truffle sauce and various mushrooms
Fluffy steamed bao filled with tender pork belly
With lime dressing and frothy lime foam, served on homemade Sichuan-style pickles
French whelk, vongole and baby octopus in a zesty soy dressing
Served on cucumber in a spicy chilli oil with white sesame
Deliciously tender duck meats with fried tofu, edamame beans and oyster mushroom
Sweet marinated deep-fried sea bass fillet
Paper-thin sliced celery salad with Chinese vinaigrette
Braised and served with soy sauce Shang Hai Style
Marinated in a spicy soy-vinaigrette, topped with spring onion
Sweet and savoury marinaded duck (half)
Cantonese style marinated in herbal-salt, then lightly poached and served with bone
With couscous, apple and avocado
Encased in a soft jelly from its own herbal stock and topped with finger lime
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Traditional hot & sour soup infused with black pepper
In a base of tomato broth with mushroom and poached shrimps
Finely chopped soft tofu soup with black truffle
Clear chicken broth, steamed fish maw with goji berries
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Add a Morden twist to the traditional Beijing roasted duck, with this supplement of duck skin, Osmanthus pudding, cucumber & Baerii caviar
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Braised lobster in a sauce of scallion and ginger with long life noodles
With Shaoxing rice wine and shrimp flavoured silky smooth egg custard
With homemade black-pepper sauce, topped with fresh basil leaves
Marinated dry stir-fried lobster with Sichuan peppers, dried chilis and peanuts
With deep-fried garlic and fermented black bean paste
Baked and served in a hot stone pot with white and red pepper corns
With Shaoxing rice wine and shrimp flavor egg custard
In a sweet soy reduction and spring onion sauce
In a rich textured creamy chicken broth with wild rice
Slow cooked in meat broth served on Chinese yam and wild rice
Filled with sun dried abalone, black tiger prawns, quail egg, dried fish maw and wild mushrooms
Slowly braised in a herbal gravy meat broth and served with black truffle abalone sauce
Steamed big fish head with homemade spicy chopped chilli pepper sauce
Slow cooked big fish head in sweet soy reduction with deep dried spring onion
In the shape of a squirrel tail with sweet and sour sauce
With black woodear mushrooms in light soy sauce
With a mix of seasonal vegetables
In a broth of Chinese fermented sauerkraut with fresh chili and coriander
Sautéed with chestnut and spring onion, lightly breaded with Gong Bao sauce
Pan-fried enriched with a kick of hot XO paste fresh morels mushrooms and green asparagus
Deep fried black tiger prawns with wasabi flavour, topped with roasted almond flakes
With Taizhou glass noodle in a spicy rich meat broth
With boiled homemade shrimp balls, bean curd and seasonal vegetables
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Pan-seared Japanese A5 wagyu with Himalaya salt and lime peel
Sichuan mapo tofu with our A5 Wagyu entrecôte
Infused with fresh Sichuan pepper, accompanied by ginger & garlic served in a hot clap pot
With garlic chips, black mixed mushrooms and our homemade black pepper sauce
Chinese style marinated and grilled Angus short ribs served with homemade cumin salt
Slow cooked in sweet soy reduction with dry plums and tangerine peel
With soft silky tofu and fresh pepper
With bell pepper in a soft black bean sauce
Accompanied by crispy bamboo in a spicy sauce with fresh pepper
With lightly pickled vegetables
With cumin and coriander
Fried Lamb meat served on a hot pan with spring onion and coriander
Prepared in Cantonese style, with bean curd and white radish
Slow cooked Iberico spareribs in sweet soy sauce
With homemade cumin salt
Nice and spicy with celery and fresh chilli pepper
With giant shiitake mushroom in Amber Garden's abalone sauce
Deep-fried with fresh lychee and yellow peach
With red chili and Sichuan pepper corns
Stir-fried chicken thigh and peanuts. lightly spiced with pepper
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Served in chicken broth
With deep fried garlic and minced pork
With Chinese eggplant and minced pork
With Chinese chives and Iberico pork belly
with mixed mushroom and salted Iberico pork belly and shrimp
In a sweet and savoury "Yuxiang" sauce
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And seasonal vegetables in a spicy beef stock
And pickled vegetables
With shrimp, eggs and seasonal vegetables
Minced pork, deep-fried tofu and assorted vegetables
Stir-fried pancake with cabbage and egg
Homemade radish cake with XO paste pan-fried with seasonal vegetables
With diced Black Angus beef and vegetables
With shrimp and fresh vegetables
Stuffed with pork, shrimp, Chinese chives, egg and shitaki mushrooms (6pcs)
Stuffed with carrot, egg and assorted mushroom (6pcs)
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With homemade rose-sauce
Filled with a lightly sweetened egg custard (4 pieces)
With mango, pomelo and white chocolate
In a sweet and cold winter melon dessert soup
