Dim Sum Library

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Black truffle har gau - shrimp dumplings

Ginger lobster bao with spring onion

Hokkaido king crab & sea urchin spring rolls

Fried wild pepper and vegetables in rice paper wrap

Crispy aubergine tossed with salted fish & sakura shrimp

Seared foie gras with Osmanthus-smoked coddled eggs

Steamed Hokkaido scallops with garlic

Wok-tossed Wagyu beef with onion & soy sauce in a stone pot

Yunnan black truffle, crispy-skin chicken

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Crystal har gau - shrimp dumplings

Black garlic siu mai - pork & shrimp dumplings

King prawn & spinach dumplings

Seafood dumpling in lobster broth; Preparation time approx 30 minutes

Crystal blue drunken crab meat dumplings

Steamed barbecue pork bao

Sea bass & pickled cabbage spring rolls

Deep-fried pork & shrimp, taro puffs with foie gras

Roasted Iberico pork with spring onion cheung fun

Shredded chicken with ginger & spring onion cheung fun

Prawns with coriander cheung fun

Crispy bean curd roll stuffed with prawn & squid mousse cheung fun

Honey-glazed Iberico pork - char siu

Crispy pig knuckle; Preparation time approx 30 minutes

Braised beef rib with black garlic; Preparation time approx 30 minutes

Port-braised oysters with leek on hot plate

Crispy soft-shell crab with leeks and ginger

Fried French sea bass fillets with black olives

Double-cooked acorn fed Iberico pork with Yunnan morel served in a clay pot

Wok-fried jumbo scallop on scrambled egg white

Wok-tossed pigeon fillet with asparagus & foie gras

Braised lamb shank with Sichuan "ma la"; Preparation time approx 30 minutes

Stir-fried string beans with pork & sakura shrimp

Shanghai cabbage and fish maw in seafood broth

Pea sprouts in "superior" broth

Tai O prawn paste with pork & sakura shrimp in a stone pot; Prawn paste produced in one of Hong Kong's last stilted fishing villages

Scallop fried rice with salted fish

Iberico pork fried rice with Sakura shrimps and fennel seeds

Foie gras & Waygu beef stone pot fried rice

"Buddha Jumps Over The Wall" fried rice Dried seafood braised with abalone, chicken, Chinese mushrooms & Yunnan ham

Wok-fried flat rice noodles with Wagyu beef

Singaporean fried rice vermicelli with Iberico pork char siu & shrimps

Braised rice noodles and vermicelli with Parma ham

Soy-braised E-fu noodles with prawns

Wagyu beef cheek with soy bean paste and rice noodles in soup

Dan dan pork noodles in soup with Shanghainese coddled egg & sakura shrimp

Hand-pulled noodles in soup with chicken and spring onion

Diced sea bass with Inariwa udon soup noodles in stone pot

Wild mushroom & beetroot dumplings

Steamed Matsutake mushroom bao

Marinated bean curd & mushroom cheung fun

Chilled okra with ginger

Crispy aubergine tossed with string beans

Wok-tossed kai lan with ginger

Stir-fried pea sprouts with garlic

Hand-pulled noodles in soup with Tianjin cabbage & porcini mushrooms

Egg white fried rice with black truffle & vegetables

Braised E-fu noodles with Yunnan termite mushrooms

Tossed noodles with ginger & spring onion

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Jasmine tea pudding

Tofu panna cotta

Pomelo & mango ice cream

Sesame ice cream

Oolong tea ice cream

Hennessy Cognac, raspberries, lemon juice and apple with a tea coated rim

Ketel One vodka infused with jasmine tea, homemade jasmine syrup, lemon and Fever-Tree tonic, served long with dried lime

Oolong tea infused Tanqueray gin, Chambord, raspberries, lemon juice, rose petal syrup, egg white and Carpano Dry Vermouth

Jasmine tea infused Tanqueray gin with white peach purée, yuzu, lemon juice and egg white, served short over cracked ice

Pu'er tea infused with Johnnie Walker Black Label whisky, balsamic glaze, egg white and lemon juice

Carpano Bianco Vermouth infused with Longjing green tea mixed with Ketel One vodka, Domaine de Canton ginger liqueur, vanilla sugar and ginger beer

Choice of Bulleit Bourbon or Bulleit Rye Whisky with orange and maraschino cherry finished with Angostura Bitters

Aperol, Cointreau, prosecco and Fever-Tree soda water

A choice of strawberry, lychee or original Bacardi rum with mint, lime and Fever-Tree soda water

Tanqueray gin, Campari and sweet vermouth served on the rocks with orange peel

White peach liqueur and peach purée, topped with prosecco

47 handpicked ingredients from Schwarzwald Black Forest source

Light, floral and sweet made with eleven botanicals and a unique infusion of rose petals and cucumber

An artisanal gin made by Bruichladdich Distillery, distinctive for its additional 22 locally picked gin aromatics

Made in the heart of London from 12 hand-selected botanicals, a sophisticated and modern dry gin

Premium gin made from 10 carefully selected botanicals blended with the purest Icelandic water

A small batch gin crafted using citrus fruits

Contains 10 hand-selected botanicals from exotic locations around the world

Black garlic siu mai - pork & shrimp dumplings

Black truffle har gau - shrimp dumplings

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Ginger lobster bao with spring onion

Hokkaido king crab & sea urchin spring rolls

Wild mushroom & beetroot dumplings

Steamed Matsutake mushroom bao

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Classic egg tarts

Jasmine tea pudding

Tofu panna cotta

Pomelo & mango ice cream

Sesame ice cream

Oolong tea ice cream

Crispy aubergine tossed with salted fish & sakura shrimp

Egg white fried rice with black truffle & vegetables

Scallop fried rice with salted fish

Iberico pork fried rice with Sakura shrimps and fennel seeds

Foie gras & Waygu beef stone pot fried rice

Wok fried flat rice noodles with Wagyu beef

Singaporean fried rice vermicelli with Iberico pork char siu & shrimps

Braised rice noodles and vermicelli with Parma ham

Soy-braised E-fu noodles with prawns

Dan dan pork noodles in soup with Shanghainese coddled egg & sakura shrimp

Hand-pulled noodles in soup with chicken and spring onion

Diced sea bass with Inariwa udon soup noodles in stone pot

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Black truffle har gau - shrimp dumplings

Ginger lobster bao with spring onion

Hokkaido king crab sea urchin spring rolls

Fried wild pepper and vegetables in rice paper wrap

Seared foie gras with osmanthus-smoked coddled egg

Steamed Hokkaido scallops with garlic

Wok-tossed Wagyu beef with onion soy sauce in a stone pot

Lava mango almond rolls

Lava sea salt caramel chocolate mochi

Crystal har gau - shrimp dumplings

Black garlic siu mai - pork shrimp dumplings

King prawn spinach dumplings

Seafood dumpling in lobster broth; Preparation time approx 30 minutes

Steamed barbecue pork bao

Crystal blue drunken crab meat dumplings

Sea bass pickled cabbage spring rolls

Deep-fried pork shrimp taro puffs with foie gras

Deep-fried black truffle Iberico pork dumplings

Pan-fried turnip cake with crispy Parma ham

Roasted Iberico pork with spring onion cheung fun

Shredded chicken with ginger spring onion cheung fun

Prawns with coriander cheung fun

Crispy bean curd roll stuffed with prawn squid mousse cheung fun

Crispy pig knuckle; Preparation time approx 30 minutes

Crispy aubergine tossed with salted fish sakura shrimp

Fried French sea bass fillets with black olives

Double-cooked black acorn fed Iberico pork with Yunnan morel served in a clay pot

Wok-fried jumbo scallop on scrambled egg white

Braised beef rib with black garlic; Preparation time approx 30 minutes

Wok-tossed pigeon fillet with asparagus foie gras

Yunnan black truffle crispy-skin chicken

Scallop fried rice with salted fish

Iberico pork fried rice with Sakura shrimps and fennel seeds

Foie gras Waygu beef stone pot fried rice

Wok-fried flat rice noodles with Wagyu beef

Singaporean fried rice vermicelli with Iberico pork char siu shrimps

Braised rice noodles and vermicelli with Parma ham

Soy-braised E-fu noodles with prawns

Wagyu beef cheek with soy bean paste and rice noodles in soup

Dan dan pork noodles in soup with Shanghainese coddled egg sakura shrimp

Hand-pulled noodles in soup with chicken and spring onion

Diced sea bass with Inariwa udon soup noodles in stone pot

Stir-fried string beans with pork sakura shrimp

Shanghai cabbage and fish maw in seafood broth

Pea sprouts in "superior" broth

Tai O prawn paste with pork sakura shrimp in a stone pot; Prawn paste produced in one of Hong Kong's last stilted fishing villages

Wild mushroom beetroot dumplings

Steamed Matsutake mushroom bao

Marinated bean curd mushroom cheung fun

Chilled okra with ginger

Crispy aubergine tossed with string beans

Wok-tossed kai lan with ginger

Stir-fried pea sprouts with garlic

Hand-pulled noodles in soup with Tianjin cabbage porcini mushrooms

Braised E-fu noodles with Yunnan termite mushrooms

Egg white fried rice with black truffle vegetables

Tossed noodles with ginger spring onion

Lava mango almond rolls

Lava sea salt caramel chocolate mochi

Classic egg tarts

Jasmine tea pudding

Tofu panna cotta

Pomelo mango ice cream

Sesame ice cream

Oolong tea ice cream

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Black truffle har gau - shrimp dumplings

Ginger lobster bao with spring onion

Hokkaido king crab sea urchin spring rolls

Fried wild pepper and vegetables in rice paper wrap

Crispy aubergine tossed with salted fish sakura shrimp

Seared foie gras with Osmanthus-smoked coddled eggs

Steamed Hokkaido scallops with garlic

Wok-tossed Wagyu beef with onion soy sauce in a stone pot

Yunnan black truffle, crispy-skin chicken

Lava mango almond rolls

Lava sea salt caramel chocolate mochi

Crystal har gau - shrimp dumplings

Black garlic siu mai - pork shrimp dumplings

King prawn spinach dumplings

Seafood dumpling in lobster broth; Preparation time approx 30 minutes

Crystal blue drunken crab meat dumplings

Steamed barbecue pork bao

Sea bass pickled cabbage spring rolls

Deep-fried pork shrimp, taro puffs with foie gras

Roasted Iberico pork with spring onion cheung fun

Shredded chicken with ginger spring onion cheung fun

Prawns with coriander cheung fun

Crispy bean curd roll stuffed with prawn squid mousse cheung fun

Honey-glazed Iberico pork - char siu

Crispy pig knuckle; Preparation time approx 30 minutes

Braised beef rib with black garlic; Preparation time approx 30 minutes

Port-braised oysters with leek on hot plate

Crispy soft-shell crab with leeks and ginger

Fried French sea bass fillets with black olives

Double-cooked acorn fed Iberico pork with Yunnan morel served in a clay pot

Wok-fried jumbo scallop on scrambled egg white

Wok-tossed pigeon fillet with asparagus foie gras

Braised lamb shank with Sichuan "ma la"; Preparation time approx 30 minutes

Stir-fried string beans with pork sakura shrimp

Shanghai cabbage and fish maw in seafood broth

Pea sprouts in "superior" broth

Tai O prawn paste with pork sakura shrimp in a stone pot; Prawn paste produced in one of Hong Kong's last stilted fishing villages

Scallop fried rice with salted fish

Iberico pork fried rice with Sakura shrimps and fennel seeds

Foie gras Waygu beef stone pot fried rice

"Buddha Jumps Over The Wall" fried rice Dried seafood braised with abalone, chicken, Chinese mushrooms Yunnan ham

Wok-fried flat rice noodles with Wagyu beef

Singaporean fried rice vermicelli with Iberico pork char siu shrimps

Braised rice noodles and vermicelli with Parma ham

Soy-braised E-fu noodles with prawns

Wagyu beef cheek with soy bean paste and rice noodles in soup

Dan dan pork noodles in soup with Shanghainese coddled egg sakura shrimp

Hand-pulled noodles in soup with chicken and spring onion

Diced sea bass with Inariwa udon soup noodles in stone pot

Wild mushroom beetroot dumplings

Steamed Matsutake mushroom bao

Marinated bean curd mushroom cheung fun

Chilled okra with ginger

Crispy aubergine tossed with string beans

Wok-tossed kai lan with ginger

Stir-fried pea sprouts with garlic

Hand-pulled noodles in soup with Tianjin cabbage porcini mushrooms

Egg white fried rice with black truffle vegetables

Braised E-fu noodles with Yunnan termite mushrooms

Tossed noodles with ginger spring onion

Lava mango almond rolls

Lava sea salt caramel chocolate mochi

Jasmine tea pudding

Tofu panna cotta

Pomelo mango ice cream

Sesame ice cream

Oolong tea ice cream

Hennessy Cognac, raspberries, lemon juice and apple with a tea coated rim

Ketel One vodka infused with jasmine tea, homemade jasmine syrup, lemon and Fever-Tree tonic, served long with dried lime

Oolong tea infused Tanqueray gin, Chambord, raspberries, lemon juice, rose petal syrup, egg white and Carpano Dry Vermouth

Jasmine tea infused Tanqueray gin with white peach purée, yuzu, lemon juice and egg white, served short over cracked ice

Pu'er tea infused with Johnnie Walker Black Label whisky, balsamic glaze, egg white and lemon juice

Carpano Bianco Vermouth infused with Longjing green tea mixed with Ketel One vodka, Domaine de Canton ginger liqueur, vanilla sugar and ginger beer

Choice of Bulleit Bourbon or Bulleit Rye Whisky with orange and maraschino cherry finished with Angostura Bitters

Aperol, Cointreau, prosecco and Fever-Tree soda water

A choice of strawberry, lychee or original Bacardi rum with mint, lime and Fever-Tree soda water

Tanqueray gin, Campari and sweet vermouth served on the rocks with orange peel

White peach liqueur and peach purée, topped with prosecco

47 handpicked ingredients from Schwarzwald Black Forest source

Light, floral and sweet made with eleven botanicals and a unique infusion of rose petals and cucumber

An artisanal gin made by Bruichladdich Distillery, distinctive for its additional 22 locally picked gin aromatics

Made in the heart of London from 12 hand-selected botanicals, a sophisticated and modern dry gin

Premium gin made from 10 carefully selected botanicals blended with the purest Icelandic water

A small batch gin crafted using citrus fruits

Contains 10 hand-selected botanicals from exotic locations around the world

Black garlic siu mai - pork shrimp dumplings

Black truffle har gau - shrimp dumplings

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Ginger lobster bao with spring onion

Hokkaido king crab sea urchin spring rolls

Wild mushroom beetroot dumplings

Steamed Matsutake mushroom bao

Lava mango almond rolls

Lava sea salt caramel chocolate mochi

Classic egg tarts

Jasmine tea pudding

Tofu panna cotta

Pomelo mango ice cream

Sesame ice cream

Oolong tea ice cream

Crispy aubergine tossed with salted fish sakura shrimp

Egg white fried rice with black truffle vegetables

Scallop fried rice with salted fish

Iberico pork fried rice with Sakura shrimps and fennel seeds

Foie gras Waygu beef stone pot fried rice

Wok fried flat rice noodles with Wagyu beef

Singaporean fried rice vermicelli with Iberico pork char siu shrimps

Braised rice noodles and vermicelli with Parma ham

Soy-braised E-fu noodles with prawns

Dan dan pork noodles in soup with Shanghainese coddled egg sakura shrimp

Hand-pulled noodles in soup with chicken and spring onion

Diced sea bass with Inariwa udon soup noodles in stone pot

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Black truffle har gau - shrimp dumplings

Ginger lobster bao with spring onion

Hokkaido king crab & sea urchin spring rolls

Fried wild pepper and vegetables in rice paper wrap

Seared foie gras with osmanthus-smoked coddled egg

Steamed Hokkaido scallops with garlic

Wok-tossed Wagyu beef with onion & soy sauce in a stone pot

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Crystal har gau - shrimp dumplings

Black garlic siu mai - pork & shrimp dumplings

King prawn & spinach dumplings

Seafood dumpling in lobster broth; Preparation time approx 30 minutes

Steamed barbecue pork bao

Crystal blue drunken crab meat dumplings

Sea bass & pickled cabbage spring rolls

Deep-fried pork & shrimp taro puffs with foie gras

Deep-fried black truffle & Iberico pork dumplings

Pan-fried turnip cake with crispy Parma ham

Roasted Iberico pork with spring onion cheung fun

Shredded chicken with ginger & spring onion cheung fun

Prawns with coriander cheung fun

Crispy bean curd roll stuffed with prawn & squid mousse cheung fun

Crispy pig knuckle; Preparation time approx 30 minutes

Crispy aubergine tossed with salted fish & sakura shrimp

Fried French sea bass fillets with black olives

Double-cooked black acorn fed Iberico pork with Yunnan morel served in a clay pot

Wok-fried jumbo scallop on scrambled egg white

Braised beef rib with black garlic; Preparation time approx 30 minutes

Wok-tossed pigeon fillet with asparagus & foie gras

Yunnan black truffle crispy-skin chicken

Scallop fried rice with salted fish

Iberico pork fried rice with Sakura shrimps and fennel seeds

Foie gras & Waygu beef stone pot fried rice

Wok-fried flat rice noodles with Wagyu beef

Singaporean fried rice vermicelli with Iberico pork char siu & shrimps

Braised rice noodles and vermicelli with Parma ham

Soy-braised E-fu noodles with prawns

Wagyu beef cheek with soy bean paste and rice noodles in soup

Dan dan pork noodles in soup with Shanghainese coddled egg & sakura shrimp

Hand-pulled noodles in soup with chicken and spring onion

Diced sea bass with Inariwa udon soup noodles in stone pot

Stir-fried string beans with pork & sakura shrimp

Shanghai cabbage and fish maw in seafood broth

Pea sprouts in "superior" broth

Tai O prawn paste with pork & sakura shrimp in a stone pot; Prawn paste produced in one of Hong Kong's last stilted fishing villages

Wild mushroom & beetroot dumplings

Steamed Matsutake mushroom bao

Marinated bean curd & mushroom cheung fun

Chilled okra with ginger

Crispy aubergine tossed with string beans

Wok-tossed kai lan with ginger

Stir-fried pea sprouts with garlic

Hand-pulled noodles in soup with Tianjin cabbage & porcini mushrooms

Braised E-fu noodles with Yunnan termite mushrooms

Egg white fried rice with black truffle & vegetables

Tossed noodles with ginger & spring onion

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Classic egg tarts

Jasmine tea pudding

Tofu panna cotta

Pomelo & mango ice cream

Sesame ice cream

Oolong tea ice cream

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Black truffle har gau - shrimp dumplings

Ginger lobster bao with spring onion

Hokkaido king crab & sea urchin spring rolls

Fried wild pepper and vegetables in rice paper wrap

Crispy aubergine tossed with salted fish & sakura shrimp

Seared foie gras with Osmanthus-smoked coddled eggs

Steamed Hokkaido scallops with garlic

Wok-tossed Wagyu beef with onion & soy sauce in a stone pot

Yunnan black truffle, crispy-skin chicken

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Crystal har gau - shrimp dumplings

Black garlic siu mai - pork & shrimp dumplings

King prawn & spinach dumplings

Seafood dumpling in lobster broth; Preparation time approx 30 minutes

Crystal blue drunken crab meat dumplings

Steamed barbecue pork bao

Sea bass & pickled cabbage spring rolls

Deep-fried pork & shrimp, taro puffs with foie gras

Roasted Iberico pork with spring onion cheung fun

Shredded chicken with ginger & spring onion cheung fun

Prawns with coriander cheung fun

Crispy bean curd roll stuffed with prawn & squid mousse cheung fun

Honey-glazed Iberico pork - char siu

Crispy pig knuckle; Preparation time approx 30 minutes

Braised beef rib with black garlic; Preparation time approx 30 minutes

Port-braised oysters with leek on hot plate

Crispy soft-shell crab with leeks and ginger

Fried French sea bass fillets with black olives

Double-cooked acorn fed Iberico pork with Yunnan morel served in a clay pot

Wok-fried jumbo scallop on scrambled egg white

Wok-tossed pigeon fillet with asparagus & foie gras

Braised lamb shank with Sichuan "ma la"; Preparation time approx 30 minutes

Stir-fried string beans with pork & sakura shrimp

Shanghai cabbage and fish maw in seafood broth

Pea sprouts in "superior" broth

Tai O prawn paste with pork & sakura shrimp in a stone pot; Prawn paste produced in one of Hong Kong's last stilted fishing villages

Scallop fried rice with salted fish

Iberico pork fried rice with Sakura shrimps and fennel seeds

Foie gras & Waygu beef stone pot fried rice

"Buddha Jumps Over The Wall" fried rice Dried seafood braised with abalone, chicken, Chinese mushrooms & Yunnan ham

Wok-fried flat rice noodles with Wagyu beef

Singaporean fried rice vermicelli with Iberico pork char siu & shrimps

Braised rice noodles and vermicelli with Parma ham

Soy-braised E-fu noodles with prawns

Wagyu beef cheek with soy bean paste and rice noodles in soup

Dan dan pork noodles in soup with Shanghainese coddled egg & sakura shrimp

Hand-pulled noodles in soup with chicken and spring onion

Diced sea bass with Inariwa udon soup noodles in stone pot

Wild mushroom & beetroot dumplings

Steamed Matsutake mushroom bao

Marinated bean curd & mushroom cheung fun

Chilled okra with ginger

Crispy aubergine tossed with string beans

Wok-tossed kai lan with ginger

Stir-fried pea sprouts with garlic

Hand-pulled noodles in soup with Tianjin cabbage & porcini mushrooms

Egg white fried rice with black truffle & vegetables

Braised E-fu noodles with Yunnan termite mushrooms

Tossed noodles with ginger & spring onion

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Jasmine tea pudding

Tofu panna cotta

Pomelo & mango ice cream

Sesame ice cream

Oolong tea ice cream

Hennessy Cognac, raspberries, lemon juice and apple with a tea coated rim

Ketel One vodka infused with jasmine tea, homemade jasmine syrup, lemon and Fever-Tree tonic, served long with dried lime

Oolong tea infused Tanqueray gin, Chambord, raspberries, lemon juice, rose petal syrup, egg white and Carpano Dry Vermouth

Jasmine tea infused Tanqueray gin with white peach purée, yuzu, lemon juice and egg white, served short over cracked ice

Pu'er tea infused with Johnnie Walker Black Label whisky, balsamic glaze, egg white and lemon juice

Carpano Bianco Vermouth infused with Longjing green tea mixed with Ketel One vodka, Domaine de Canton ginger liqueur, vanilla sugar and ginger beer

Choice of Bulleit Bourbon or Bulleit Rye Whisky with orange and maraschino cherry finished with Angostura Bitters

Aperol, Cointreau, prosecco and Fever-Tree soda water

A choice of strawberry, lychee or original Bacardi rum with mint, lime and Fever-Tree soda water

Tanqueray gin, Campari and sweet vermouth served on the rocks with orange peel

White peach liqueur and peach purée, topped with prosecco

47 handpicked ingredients from Schwarzwald Black Forest source

Light, floral and sweet made with eleven botanicals and a unique infusion of rose petals and cucumber

An artisanal gin made by Bruichladdich Distillery, distinctive for its additional 22 locally picked gin aromatics

Made in the heart of London from 12 hand-selected botanicals, a sophisticated and modern dry gin

Premium gin made from 10 carefully selected botanicals blended with the purest Icelandic water

A small batch gin crafted using citrus fruits

Contains 10 hand-selected botanicals from exotic locations around the world

Black garlic siu mai - pork & shrimp dumplings

Black truffle har gau - shrimp dumplings

Wagyu beef puffs with black pepper

Dan dan xiaolong bao

Ginger lobster bao with spring onion

Hokkaido king crab & sea urchin spring rolls

Wild mushroom & beetroot dumplings

Steamed Matsutake mushroom bao

Lava mango & almond rolls

Lava sea salt caramel chocolate mochi

Classic egg tarts

Jasmine tea pudding

Tofu panna cotta

Pomelo & mango ice cream

Sesame ice cream

Oolong tea ice cream

Crispy aubergine tossed with salted fish & sakura shrimp

Egg white fried rice with black truffle & vegetables