Braised pork with potatoes (薯仔炆豬肉)
Pork belly and potatoes braised in a savoury bean and oyster sauce until tender.
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Mapo tofu (麻婆豆腐)
Soft tofu and ground pork simmered in a savoury bean and chili sauce.
Pork and pepper stir-fry (辣椒小炒肉)
Thin strips of pork stir-fried with blistered long hot green peppers, garlic and ginger.
Shanghai braised pork chops (葱烤排骨)
Pounded, lightly fried pork chops braised over a bed of scallions in a sweet soy glaze.
Avocado, sesame & nori salad
Chunky avocado with sesame seeds and torn sheets of nori.
Charcuterie & pickle board
Sliced cured meats, pastry-crusted terrine, and little pickles to share.
Chicken & waffles
Golden waffles and crisp chicken for a laid-back feast.
Creamy rigatoni with chives
Creamy pasta tubes finished with grated cheese and a shower of chives.
Fig & cured ham salad
Fresh figs, leafy greens, radishes, and curls of cured ham.
Fish, chorizo & tomato traybake
Chunky fish, sliced chorizo, and tomatoes tucked into one roasting tin.
Prawn & greens fried rice
A pan of golden rice, plump prawns, and bright green snow peas.
Prawn vermicelli with egg ribbons
A tangle of fine noodles, prawns, mushrooms, and golden ribbons of egg.
Rib roast with vegetables
A bone-in roast and colourful vegetables for a generous shared dinner.
Soba noodles with edamame
A generous platter of soba, green edamame, and finely chopped toppings.
Steak with creamy mushrooms
Thick slices of steak under a generous spoonful of mushroom sauce.
Toasted vermicelli skillet
A skillet of fine golden noodles, toasted to a deep amber colour.
Tomahawk steak supper
A carved bone-in steak at the centre of a table full of sides.
Yam abacus seeds
Little dimpled dumplings with mushrooms and a savoury crumble.
Beef and broccoli (牛肉炒西蘭花)
Tender marinated beef and crisp broccoli stir-fried in a savoury oyster sauce.
Old cucumber soup (老黄瓜汤)
A slow-simmered clear soup of pork bones, old cucumber, dried cuttlefish, red dates and wolfberries.
Gyudon
Thinly sliced beef and onion simmered in a sweet dashi and soy sauce, spooned over rice.
Three cup chicken (三杯鸡)
Chicken thighs braised with sesame oil, Shaoxing wine and soy, then finished with Thai basil.
Steamed garlic shrimp on vermicelli (蒜蓉蒸蝦)
Head-on shrimp stuffed with garlic paste and steamed over seasoned mung bean noodles.
Four-ingredient okra stir-fry
Blanched okra stir-fried in Sichuan peppercorn oil with dried chilies and a splash of soy.
Tomato and eggs (番茄炒蛋)
Soft scrambled eggs folded into sweet, saucy stir-fried tomatoes.
Shanghai shrimp stir-fry (油爆虾)
Shell-on shrimp flash-fried twice, then tossed in a sweet, tangy reduced sauce.
Barley water (薏米水)
A lightly sweet barley drink simmered with candied winter melon and pandan, served warm or chilled.
Steamed Chinese eggplant with Lao Gan Ma
Silky steamed eggplant strips under a tangy soy and chili sauce, finished with sizzling garlic oil.
Broccoli stir-fry (炒西蘭花)
Blanched broccoli stir-fried with garlic and ginger in a light, glossy sauce.
Cantonese steamed fish
A white fish fillet steamed until just flaky, finished with sizzling ginger, scallion and a light soy sauce.