T'ang Court

with jellyfish, fried diced cod fish with honey syrup, Cantonese-style barbecue pork

with jellyfish

cuttlefish and duckling with fresh fruits

with Chinese cabbage and black mushrooms

with bamboo pith and fish maw soup

with bamboo pith and Chinese cabbage soup

with mushrooms and Chinese chives soup

with crab meat and egg white soup

with crab meat and crab roe

served with clear chicken broth

filled with imperial bird's nest and topped with crab roe

fresh milk with bird's nest, crab meat and crab roe

Steamed, baked, braised with black beans and chilli or stir-fried in "Szechuan" style

Pacific garoupa, garoupa, spotted garoupa or green wrasse

One-day advance reservation is required

Steamed, baked with spring onion and ginger or baked with bell pepper and fresh chilli

One-day advance reservation is required; Steamed, crispy-fried with spicy salt and chilli or steamed with black bean sauce

with spring onions, red onions and shallots

accompanied with golden-fried pork and crab meat puffs

with asparagus and deep-fried shrimps

with fish maw, preserved mustard roots, straw mushrooms and tomatoes in fish soup

with shrimp paste and baked with port wine

fillet with soya sauce and cod fish taro puffs

with roasted pork, black mushrooms and garlic

with vermicelli, spring onion and ginger

with celery, bean sprouts with chilli soya sauce

served with sweet and sour sauce

filled with shrimp paste in lemon sauce

with pine nuts wrapped in lettuce

with green vegetables, Chinese celery, coriander and spring onion

with preserved mustard roots, black beans and garlic

with garlic, Chinese onion, coriander and Chinese wine "HUA DIAO"

with egg, spinach and morel mushrooms in chicken broth

filled with Enoki mushrooms, topped with crab meat and roe

with bean curd, black beans and bean paste sauce

with straw and abalone mushrooms in oyster sauce

with gingko, bean curd skin, bean sprouts and preserved bean curd paste in casserole

with black truffle paste in tomato with pumpkin dressing

with chilli, gluten and dried bean curd paste

filled with Imperial bird's nest topped with crab meat and roe

with Bêche-de-Mer and seasonal vegetables

with pine nuts wrapped in lettuce

with Bêche-de-Mer, black mushrooms and seasonal vegetables

chicken and sea whelk in Yunnan ham soup

with Bêche-de-Mer and seasonal vegetables

with sliced lobster in lobster head and claw stock

With jellyfish, fried diced cod fish with honey syrup, Cantonese-style barbecue pork. Wine Pairing: G.H. Mumm Cordon Rouge Brut, N.V. (100ml)

Wine Pairing: Pinot Gris, Classic, Famille Hugel, Alsace, France, 2012 (100ml)

Wine Pairing: Pinot Gris, Classic, Famille Hugel, Alsace, France, 2012 (100ml)

Wine Pairing: Pinot Noir, Kim Crawford, Marlborough, New Zealand, 2014 (100ml)

Wine Pairing: Pinot Noir, Kim Crawford, Marlborough, New Zealand, 2014 (100ml)

Wine Pairing: Bosc dla Rei, Batasilo, Moscato d'Asti D.O.C.G, Italy, 2014 (100ml)