ตู้เต๋อหลี่ฮุ่ยกวน

wine pairing: Ruinart, Blanc de Blancs

wine pairing: Lucien Le Moine, Bourgogne Blanc 2012

wine pairing: Sarget de Gruaud-Larose, St. Julien 2010

wine pairing: La Spinetta, Moscato d'Asti Biancospino 2014

A traditional Cantonese dish, we only use fresh local lobster for its sweet and succulent meat. Our chefs skillfully deep fries the lobster in temperature controlled oil until the lobster has a beautiful golden sear while still retaining the tenderness of its meat. They then stir-fry the lobster with scallions and shallots for a fragrant dish

A delicate dish featuring some of the best ingredients in authentic Cantonese cuisine -- fresh crab claw, bird's nest and caviar. Braised in a superior broth, the crab claw is paired with the finest bird's nest from North Sumatra, Indonesia and served on a silky smooth steamed egg white, topped with caviar from Sologne, France. This is a dish with an array of textures yet harmonizing flavours

Double-boiled soups are popular for their warming and nutritional qualities. Our soup and its ingredients are slow-cooked for 24 hours. Our chefs only use the core of local cabbages for this soup, extracting the cabbage's sweetest flavours. The end result is a richly fragrant yet clear and light broth

Oftentimes, in Chinese cooking, you will find chefs masterfully transforming simple ingredients into outstanding creations. Chef Siu does that with this dish. The varying textures of the (150g) king prawn: the succulent meat of the prawn paired with the crispy head and tail that has been stir-fried in a tomato and herb sauce, complemented by water chestnuts and Asian celery all blend effortlessly together in this dish

Regarded as a delicacy in Chinese cuisine, sea cucumbers have the characteristics to assume the flavour of the ingredients it is paired with. This dish features sea cucumber from Kanto, Japan complemented by the flavours of fresh morchella, white, marmoreal and straw mushrooms, stir-fried in a black truffle sauce

Abalone is a delicacy and delicious when cooked simply. We cook our wild South African abalone for 9 hours until soft and tender and complement it with the finest fish maw from Pakistan. Our chefs serve this dish with the abalone's braising sauce, which has been slow-cooked for 3 hours

We use fresh chicken from local farms. The chickens are soaked in a hot chicken broth with Jinhua ham, Japanese conpoy and dried shrimp and air-dried for 12 hours. This makes the chicken juicy and tender. It is then finished with hot oil, giving it a crisp, wafer-like skin

We use Kagoshima A4 wagyu beef for its unique flavour and tender texture. The beef is pan-fried, diced and then, stir-fried with oyster sauce and premium soy sauce to complement the flavours of the beef, topped with crisp shallots

This is a dish marrying the ingredients and culinary techniques of the East and the West. Our chefs prepare a light and silky egg white with crab coral, fresh milk and diced scallops and garoupa. Served alongside the egg white is a delicate and crispy crab roll filled with fresh crab meat and spring onions

Barbecued pork is one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. We make ours using the meat from the black Iberico pig for its tender meat and strong flavor. The pork is glazed in premium soy sauce and maltose and grilled in a traditional Cantonese oven till nicely charred and caramelized

with Vegetable in Black Bean Sauce

with Bamboo Pith

with Minced Beef and Garlic

A minimum of two glasses is kindly requested

wine pairing: Ruinart, Blanc de Blancs

wine pairing: Lucien Le Moine, Bourgogne Blanc 2012

wine pairing: Sarget de Gruaud-Larose, St. Julien 2010

wine pairing: La Spinetta, Moscato d'Asti Biancospino 2014

A traditional Cantonese dish, we only use fresh local lobster for its sweet and succulent meat. Our chefs skillfully deep fries the lobster in temperature controlled oil until the lobster has a beautiful golden sear while still retaining the tenderness of its meat. They then stir-fry the lobster with scallions and shallots for a fragrant dish

A delicate dish featuring some of the best ingredients in authentic Cantonese cuisine -- fresh crab claw, bird's nest and caviar. Braised in a superior broth, the crab claw is paired with the finest bird's nest from North Sumatra, Indonesia and served on a silky smooth steamed egg white, topped with caviar from Sologne, France. This is a dish with an array of textures yet harmonizing flavours

Double-boiled soups are popular for their warming and nutritional qualities. Our soup and its ingredients are slow-cooked for 24 hours. Our chefs only use the core of local cabbages for this soup, extracting the cabbage's sweetest flavours. The end result is a richly fragrant yet clear and light broth

Oftentimes, in Chinese cooking, you will find chefs masterfully transforming simple ingredients into outstanding creations. Chef Siu does that with this dish. The varying textures of the (150g) king prawn: the succulent meat of the prawn paired with the crispy head and tail that has been stir-fried in a tomato and herb sauce, complemented by water chestnuts and Asian celery all blend effortlessly together in this dish

Regarded as a delicacy in Chinese cuisine, sea cucumbers have the characteristics to assume the flavour of the ingredients it is paired with. This dish features sea cucumber from Kanto, Japan complemented by the flavours of fresh morchella, white, marmoreal and straw mushrooms, stir-fried in a black truffle sauce

Abalone is a delicacy and delicious when cooked simply. We cook our wild South African abalone for 9 hours until soft and tender and complement it with the finest fish maw from Pakistan. Our chefs serve this dish with the abalone's braising sauce, which has been slow-cooked for 3 hours

We use fresh chicken from local farms. The chickens are soaked in a hot chicken broth with Jinhua ham, Japanese conpoy and dried shrimp and air-dried for 12 hours. This makes the chicken juicy and tender. It is then finished with hot oil, giving it a crisp, wafer-like skin

We use Kagoshima A4 wagyu beef for its unique flavour and tender texture. The beef is pan-fried, diced and then, stir-fried with oyster sauce and premium soy sauce to complement the flavours of the beef, topped with crisp shallots

This is a dish marrying the ingredients and culinary techniques of the East and the West. Our chefs prepare a light and silky egg white with crab coral, fresh milk and diced scallops and garoupa. Served alongside the egg white is a delicate and crispy crab roll filled with fresh crab meat and spring onions

Barbecued pork is one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. We make ours using the meat from the black Iberico pig for its tender meat and strong flavor. The pork is glazed in premium soy sauce and maltose and grilled in a traditional Cantonese oven till nicely charred and caramelized

with Vegetable in Black Bean Sauce

with Bamboo Pith

with Minced Beef and Garlic

A minimum of two glasses is kindly requested

wine pairing: Ruinart, Blanc de Blancs

wine pairing: Lucien Le Moine, Bourgogne Blanc 2012

wine pairing: Sarget de Gruaud-Larose, St. Julien 2010

wine pairing: La Spinetta, Moscato d'Asti Biancospino 2014

A traditional Cantonese dish, we only use fresh local lobster for its sweet and succulent meat. Our chefs skillfully deep fries the lobster in temperature controlled oil until the lobster has a beautiful golden sear while still retaining the tenderness of its meat. They then stir-fry the lobster with scallions and shallots for a fragrant dish

A delicate dish featuring some of the best ingredients in authentic Cantonese cuisine -- fresh crab claw, bird's nest and caviar. Braised in a superior broth, the crab claw is paired with the finest bird's nest from North Sumatra, Indonesia and served on a silky smooth steamed egg white, topped with caviar from Sologne, France. This is a dish with an array of textures yet harmonizing flavours

Double-boiled soups are popular for their warming and nutritional qualities. Our soup and its ingredients are slow-cooked for 24 hours. Our chefs only use the core of local cabbages for this soup, extracting the cabbage's sweetest flavours. The end result is a richly fragrant yet clear and light broth

Oftentimes, in Chinese cooking, you will find chefs masterfully transforming simple ingredients into outstanding creations. Chef Siu does that with this dish. The varying textures of the (150g) king prawn: the succulent meat of the prawn paired with the crispy head and tail that has been stir-fried in a tomato and herb sauce, complemented by water chestnuts and Asian celery all blend effortlessly together in this dish

Regarded as a delicacy in Chinese cuisine, sea cucumbers have the characteristics to assume the flavour of the ingredients it is paired with. This dish features sea cucumber from Kanto, Japan complemented by the flavours of fresh morchella, white, marmoreal and straw mushrooms, stir-fried in a black truffle sauce

Abalone is a delicacy and delicious when cooked simply. We cook our wild South African abalone for 9 hours until soft and tender and complement it with the finest fish maw from Pakistan. Our chefs serve this dish with the abalone's braising sauce, which has been slow-cooked for 3 hours

We use fresh chicken from local farms. The chickens are soaked in a hot chicken broth with Jinhua ham, Japanese conpoy and dried shrimp and air-dried for 12 hours. This makes the chicken juicy and tender. It is then finished with hot oil, giving it a crisp, wafer-like skin

We use Kagoshima A4 wagyu beef for its unique flavour and tender texture. The beef is pan-fried, diced and then, stir-fried with oyster sauce and premium soy sauce to complement the flavours of the beef, topped with crisp shallots

This is a dish marrying the ingredients and culinary techniques of the East and the West. Our chefs prepare a light and silky egg white with crab coral, fresh milk and diced scallops and garoupa. Served alongside the egg white is a delicate and crispy crab roll filled with fresh crab meat and spring onions

Barbecued pork is one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. We make ours using the meat from the black Iberico pig for its tender meat and strong flavor. The pork is glazed in premium soy sauce and maltose and grilled in a traditional Cantonese oven till nicely charred and caramelized

with Vegetable in Black Bean Sauce

with Bamboo Pith

with Minced Beef and Garlic

A minimum of two glasses is kindly requested