Our menu runs to more than a hundred dishes across two cooking traditions, Teochew and Cantonese, not including the other dishes off the menu. If it's your first time with us, this is the guide we'd give you. TLDR: there are three dishes we would recommend to anyone on their first visit — the Pig's Stomach and Chicken in Pepper Soup, the Stir-fried Shark's Fin with Crabmeat served with Superior Stock in Teapot, and the Roasted Irish Duck. The three dishes we'd recommend 1. Pi

TLDR: Sweet and sour pork is a centuries-old Cantonese dish with a murky, contested history, most likely evolved from pork ribs braised in sugar and vinegar. This version takes it further by plating the hot, freshly glazed pork directly onto ice, which causes a sudden temperature shock that hardens the sugar into a thin, crisp, candy-like shell. Served with berries, it's a striking, temperature-contrasting spin on a beloved classic, crispy and warm on the inside, cold and ref

TLDR: If you've never eaten celtuce before, you're in for a treat. This humble, jade-green stem vegetable is crunchy and refreshing. Paired with the deep and savory preserved vegetable, Sautéed Celtuce with Preserved Vegetable is proof that a few simple ingredients can add up to something seriously craveable. Sautéed Celtuce with Preserved Vegetable What Is Celtuce? Celtuce (pronounced SEL-tuss) is a variety of lettuce. It's grown not for its leaves but for its thick, elongat

Braised or Stir-Fried: two ways to serve shark's fin TLDR: Most Chinese restaurants serve shark's fin in a thick, glossy, savory brown broth in a hot stone bowl. We offer that option, as well as a different preparation - stir-fried with crabmeat in superior stock, served alongside in a teapot. Braised Shark's Fin, Teochew style, in Stone Bowl The familiar way: braised You've probably eaten braised shark's fin in thickened broth, served with vinegar. That is one of the most co