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BLUE COD WITH ROASTED BLUE COD CHOWDER, SMOKED OYSTER CRUMBLE & CRISPY SKIN
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Stuffed Curried Eggs
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Potato Salad
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FIVE-SPICE CHICKEN WITH SICHUAN AROMATICS
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SPRING CUCUMBER & ASPARAGUS SALAD
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WAGYU SHORT RIB, JALAPEÑO PURÉE, SOY GLAZE & SPRING ONION KIMCHI
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GINGER PUDDINGS
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HAKKA SALT-BAKED CHICKEN
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SICHUAN DRY-FRIED GREEN BEANS
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CANTONESE CLAYPOT RICE
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