Benu

Faux Shark's Fin Soup

An iconic course reimagining shark’s‑fin soup using Dungeness crab and black‑truffle steamed custard, delivering umami depth with refined technique

Thousand‑Year‑Old Quail Egg

Alkaline-cured quail egg served as the first bite to calibrate the palate

Lobster coral xiao long bao

Soup dumpling - Lee's homage to traditional Chinese craft

Foie Gras Xiao Long Bao

Soupy foie‑gras‑filled dumpling with rich, savory broth and delicate wrapper

Barbecued quail

Whole quail glazed tableside with maple‑soy, paired with sweet potato crepinette and black truffle—rich, savory, and theatrical

Stuffed Mussel

The most visually iconic dish on the menu - a stuffed mussel preparation

Beef Rib and Tendon

Tender beef rib and melt‑in‑your‑mouth tendon stewed over 12 hours, elevated by chili‑scallion sauce

Pine Needle Sikhye

Korean malted rice drink served at the close of the meal

Roast Quail

Quail roasted with maple‑soy notes, though some find the skin soggy and lacking textural contrast

Pickled Greens And Radish

Assorted Seafood Salad

Assortment Of Small Dishes

Honeycomb Dessert