Benu

Barbecued quail

Whole quail glazed with sweet soy and maple, paired with sweet potato crepinette and black truffles—rich, savory, and memorable

Thousand‑Year‑Old Quail Egg

A preserved quail egg in a warm ginger‑flavored potage with cabbage juice—an iconic, delicate opener

Lobster coral xiao long bao

A legendary soup dumpling filled with concentrated lobster coral broth—visually stunning and rich in flavor

Steamed bun with black truffle

Soft steamed bun infused with aromatic black truffle—elegant and earthy

Foie Gras Xiao Long Bao

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

Faux Shark's Fin Soup

A clever reinterpretation of shark’s‑fin soup using Dungeness crab and black truffle steamed custard—rich and inventive

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

Shrimp tempura with pine needles

Lightly battered shrimp dusted with fragrant pine needles—a seasonal and aromatic palate highlight

Spring chrysanthemum tofu soup

Delicate tofu soup brightened with chrysanthemum—light, floral, and refined

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

Green onion short grain rice with rock seaweed

Umami‑rich rice accented by green onion and seaweed—simple yet deeply savory

Oyster and seaweed soup

Savory broth marrying oyster brine and seaweed—clean, oceanic depth

Abalone

Abalone prepared with surprising depth and precision—tender and flavorful

Yuja sorbet

Bright, tart sorbet that cleanses the palate with citrus clarity

Pickled Greens And Radish

Assorted Seafood Salad

Assortment Of Small Dishes

Honeycomb Dessert

Sticky rice

Soup dumplings

Honey and butter