APPETIZERS
Mixed Radix Notoginseng Sprouts with Scallion Oil
Chilled Celeries with White and Black Fungus
Mixed Wild Gastrodia Elata with Oil
CHEF’S MAINS
Steamed American Ginseng, Pearl Barley and Seafood Served in White Gourd Bowl
Fried King Scallops with Cordycep Flower, Lily Bulbs and Vegetables
Grilled Prawns with Saffron and Egg White
Fried eggplants with Codfish Stuffing and Wild Glossy Ganoderma Sauce
Braised Sirloin with Polygonum Multiflorum
Stir-fry Seasonal Vegetables in Fresh Herba Dendrobii Broth
Braised Yam Noodles with Seafood and XO Sauce
THE SWEETS
Stewed Snow Pears with Tendril-leaved Fritillary Bulb and Water-chestnut
Colla Corii Asini Red Bean Cake

APPETIZERS

Old-fashioned Shanghainese smoked fish & mixed assorted vegetables with salt
Bean curd and beef tendon jelly & cucumber salad and mild garlic dressing
Rainbow jelly fish salad with aged vinegar & soya braised brown wheat gluten with golden mushrooms and black fungus
Top blend Tuna fillet with arugula salad & chilled celery with black fungus
Five-spice marinated beef shank & “Ma Lan” vegetable with dry bean curd

choose one of the above dishes

THE MAINS

Hot and sour soup
Wonton and chicken soup
Clear consommé with mushroom
“Yan du Xian” bamboo consommé with salted pork
Tofu soup with shredded pork and wild vegetable

choose one of the above dishes

Stir-fried prawns with lily bulb and celery
Sautéed diced chicken with cashews nuts and dried chilies
Sweet and sour pork with pineapple
Braised pork brisket and bean curd skin
Braised hairy crab meat and roe with ‘Lion’s Head’ pork dumplings in soya reduction
Sautéed minced pork with shredded bamboo shoots in sweet and spicy vinaigrette
Sautéed pork slices with cabbage and green pepper served with pan cakes
Sautéed pork with gourd melon with chili sauce
Steamed codfish with tofu with savory crispy bean paste (RMB38 Supp)
Stir-fried sliced beef fillet with scallions (RMB38 Supp)
Pan-fried supreme of chicken topped with almond and fresh lime sauce (RMB38 Supp)
New style slow-cooked shredded dried bean curd served with seasonal greens in broth (RMB38 Supp)
Steamed black cod with salted vegetables (RMB68 Supp)
Deep-fried king prawn coated with wasabi dressing and crisp prawn flakes (RMB68 Supp)
Oven-baked black cod with scallions (RMB68 Supp)

choose one of the above dishes

THE SWEETS

Red bean ice-cream
Glutinous dumpling encased with papaya and coconut cream
Red bean dumplings
Double-boiled sun-dried longans with snow fungus and sago pearls soup
Traditional red bean rice cake
Assorted seasonal fresh fruit plate

choose one of the above dishes

Served with wok-fried seasonal vegetables and steamed rice

APPETIZERS
Mixed Radix Notoginseng Sprouts with Scallion Oil
Chilled Celeries with White and Black Fungus
Mixed Wild Gastrodia Elata with Oil
CHEF’S MAINS
Steamed American Ginseng, Pearl Barley and Seafood Served in White Gourd Bowl
Fried King Scallops with Cordycep Flower, Lily Bulbs and Vegetables
Grilled Prawns with Saffron and Egg White
Fried eggplants with Codfish Stuffing and Wild Glossy Ganoderma Sauce
Braised Sirloin with Polygonum Multiflorum
Stir-fry Seasonal Vegetables in Fresh Herba Dendrobii Broth
Braised Yam Noodles with Seafood and XO Sauce
THE SWEETS
Stewed Snow Pears with Tendril-leaved Fritillary Bulb and Water-chestnut
Colla Corii Asini Red Bean Cake

APPETIZERS
Shrimp rolls with celery and smoked tofu
Top blend Tuna fillet with arugula salad
Mixed Radix Notoginseng sprouts with scallion oil
CHEF’S MAINS
Double boiled bird’s nest in chicken consommé with julienne of winter melon
Deep-fried king prawn coated with a wasabi dressing, crisp prawn flake
Pan-fried Australian beef rib eye with vanilla sauce
Traditional steamed garoupa head in wrapped lotus leaf
Fried king scallops with Cordycep flower, lily bulbs and vegetables
Stir-fried seasonal vegetables in olive oil
Shanghainese fried rice with salted pork and vegetable
Vegetable “Siew Mai” with black truffle
THE SWEETS
Chilled mango sago cream with pomelo

Chilled drunken chicken topped with ‘Shao Xing’ wine shaved ice
Shanghainese tea smoked eggs topped with Sevruga caviar
Chilled celery with black fungus

Wonton and chicken soup
Braised prawns with onion in sweet chili sauce
Pan-seared Australian beef tenderloin with pistachio nuts shavings
Sautéed scallops with chili sauce
Stir-fried seasonal vegetables
Fried rice Yang Zhou style
Pan-fried Shanghainese pork bun

Traditional red bean pancake served with seasonal fresh fruit platter

RMB 498 per person
Subject to 10% service charge

Chilled crystal pork jelly served with aged vinegar
Rainbow jelly fish salad with aged vinegar
Refreshing cucumber salad with a mild garlic dressing

Clear consommé with Matsutake mushroom
Stir-fried prawns with lily bulb and celery
Oven-baked black cod fillet with spring onions
Braised abalone with pork briskets and bean curd skin
Stir-fried assorted vegetables
Fried rice with mushroom and vegetables
“Xiao Long Bao” steamed Shanghainese dumplings with minced pork


Double-boiled sun-dried longans, snow fungus and sago pearls soup
Traditional red bean pancake

RMB 598 per person
Subject to 10% service charge

Old fashion Shanghainese smoked fish
Marinated river shrimps with scallions
Osmanthus candied lotus root filled with slow-cooked glutinous grains

Double-boiled chicken soup with sea whelks
Charcoal roasted baby lamb chop with lemongrass
Oven-baked black cod fillet with spring onions
Braised sliced abalone with mushroom
Stir-fried seasonal vegetables in olive oil
Fried rice with black peppered beef and shrimp
Baked assorted mushroom dumpling

Traditional almond cream, almond egg tart and candied roasted almonds
Seasonal fresh fruit platter

RMB 798 per person
Subject to 10% service charge

Five-spice marinated beef shank
Soya braised brown wheat gluten with golden mushrooms and black fungus
Top blend Tuna fillet with arugula salad

Braised bird’s nest with minced chicken
Deep-fried king prawn coated with wasabi dressing, crisp prawn flakes
Pan-seared Australian beef tenderloin with pistachio nuts shavings
Steamed Garoupa with soya sauce
Stir-fried asparagus with fresh lily bulbs
Traditional Shanghainese noodles braised in “Ba Bao” noodles with spicy sauce
Bake curried pork puff pastries

Double-boiled Hawaii Papaya with snow frog”Hasma” in almond milk
Traditional sesame dumpling

RMB 898 per person
Subject to 10% service charge