HEXA Tsim Sha tsui

meat with pomelo

with spices

served with crispy lettuce cup

with termine mushrooms

with assorted vegetables

with bonito dressing

tossed with aged vinegar

with spicy pepper sauce

with fish maw and sea conch

with matsutake mushroom and bamboo pith

with almond jus, fish maw, chuanbei and pork lung

preseved kumquet and fresh abalone soup

with yellow morel and tientsin pakchoi in flower shape

with bean curd soup

with shark's fin, yunnan ham and chicken (for 6 people)

with elm fungus (per person)

8 heads steak (per person)

with black garlic and chinese yam (per person)

with crab meat and egg

6 heads in premium oyster sauce (per person)

with goose web (per person)

with chilli and golden garlic

with 'five spices'

crab meat and red ginger, and topped with crispy conpoy

with fluffy egg white and fresh milk sauce

tossed in mango puree and golden salty egg yolk

with diced scallops

with xo sauce

with savory crisbean

with supreme soya sauce and sweet basil (half)

with black garlic

with pineapple in traditional cantonese style

with dried mentis shrimp

with shrimp paste

with honey sauce

with longjing tea leaves (half)

with honey sauce

with fresh euryale ferox

with ginger and black sugar

lily bulbs and wild black fungus

green beans with preserved vegetables

with sarcodon aspratus fungus and wild mushrooms

with mashed shrimp, diced chinese ham and mushroom

with garlic

with spice and garlic

with matsutake mushroom, morel and sea urchin

minced pork and rice in fish broth, sprinkled with rice pops

with preserved vegetables, conpoy and chopped vegetables

with crab meat, egg and bean sprouts

with shredded pork

with dried mantis shrimp in supreme soy sauce

with chick peas in almond jus

dried wolfberry and peach gum jelly

with hazelnut puff

with raspberry jelly

with mixed of fresh and dried fruit

with egg custard cream dumplings