A la carte menu

 

Head chef Qing Song Fan had devised an adventurous and crowd-pleasing menu that’s a modern take on Sichuan Chinese cooking. Standout starters include a Prawn ravioli with chilli, Pumpkin chips coated with egg yolk, Soft shell crab with Sichuan bell chilli, Corn-fed chicken cooked in Sichuan oil, Whelk with tofu and ‘Century’ egg with soya and chilli.

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