The menu trains the spotlight on Sichuan and Cantonese cuisines, with advance orders necessary for items such as the wood-fired Beijing duck. American apple wood gives the duck a distinctive aroma, making it a popular signature dish. Another is the wok-tossed lobster medallion coated with spicy egg yolk crumbs. A favourite Sichuan dish is stir-fried string beans with minced meat. Here, the string beans retain their crunch rather than being mushy, testifying to the chefs’ skills. Besides these à la carte specialities, there is dim sum, including xiao long bao or steamed dumplings, which come to your table piping hot, the way they should be. The durian glutinous ball makes a memorable ending. Apart from melting in the-mouth, its explosion of taste delightfully assails one’s senses. read more...
