Special (特別推介)

Fresh Arrow Head in Chilli & Spices Salt (Starter) 

椒鹽茨菇

£ 6.50

Phoenix Tail (Starter)

Big prawns wrapped in bacon

煙肉蝦球

£9.50

Crab Meat Rolls in Spiced Salt & Pepper (Starter)

Lightly battered

椒監蟹柳

£9.50

Buddha’s Choice (Vegetarian)

Dry bean sticks, glass noodles, tree mushrooms and Chinese celery

上素斎煲

£11.00

Firey Young Lamb

Cooked with fresh hot chillis and lemon grass, favourite of Toby Young, Evening Standard

火辣羊肉

£15.00

Village Duck

Regional Hakka cooking with black mushroom and lily flower

鄉下味鴨 £15.00

Air Dried Sausage & Pork with Arrow Head and Chinese Celery

A traditional dish with the Chinese New Year seasonable roots

雙腊茨菇

£18.00

Double Braised Pork in Hot Pot

Highly recommended by Matthew Fort of the Guardian, Jay Rayner of the Observer, Jonathan Meades of the Times, soft and tender

梅菜扣肉煲

£18.00

Emperor’s Vegetable with Prawns and Scallops

Hot, spicy with fresh chillis

貢菜帶子蝦

£19.00

Grilled Whole Sea Bream – a fleshy fish

With ginger, spring onion and soya sauce

煎封腊魚 £22.00

Jonathan Miller’s Sea Bass

Hot, spicy with tiny hint of sweetness as preferred by Mr. Miller

泰式鱸魚

£28.00

 

 

All prices include VAT.

As long as you are satisfied with the service,12.5% service charge will be added to the bill.

Traditional banquet dishes eg: Beggar's Chicken, Dong Po Braised Pork, require 48 hours notice.