East meets West
A touch of surprise, a moment of joy, a story on every plate.
White asparagus, tea quail eggs, bean sprouts, wild garlic, 白灼汁( ginger, scallion oil, soy sauce)
Master stock chicken liver & morel mushroom jelly.
Magnolia , honey, balsamic vingar, mosterd, ginger paste, goat cheese, pine nuts.
Kombu &katsubushi dashi, tempura purple canbbage. udon.
Local season vegetables dium sum, dried scallops and chili sauce.
Kabocha pumpkin, salty duck egg yolk, curry and Sichuan pepper powder.
Autumn rolls with mosterd, ginger, plum sauce.
DongPo pork ( vegan), black Spanish radish.
Shrimp spring rolls with 老干妈 (old mother chili oil sauce) cream sauce
Black seasame ice cream, poached pear with turmeric, seaweed rice crackers,
Vegetarish noodles with red curry tofu.
Cucumber snake salade with crushed peanuts, soy sauce, chili, oyster sauce, sesame oil ,vinegar.
Easter Shoots
White asparagus, tea-marinated quail eggs, soybean sprouts, wild garlic, 白灼汁 ( ginger, scallion oil, soy sauce).
In spring, eating sprouts and shoots in a natural way to align with the season's energy of growth and renewal in Chinese culture. Spring bamboo shoots, Chinese toon shoots, wild greens etc. are rich in vitamins and mineral , which help the body's yang qi ( yang energy) rise after winter.