China Live

Kung Pao Chicken

Crispy chicken tossed with roasted peanuts and dried chilies, arriving sizzling with bold, numbing heat

Stone Oven Peking Duck

Roasted in a stone oven with seasonal fruit glazes, served with pockets — the marquee dish.

Sheng Jian Bao

Daily‑made pan‑fried pork dumplings, hot and juicy inside

Sichuan “Working Hands” Dumplings

Pork dumplings in sesame butter and peppercorn‑chili broth—spicy, rich, and memorable

Sheng Jian Bao

Crisp-bottomed soup-filled pork buns — the table's first 'okay this place is real' moment.

Xiao Long Bao

Delicate soup dumplings with thin wrappers and savory pork filling swimming in hot broth

Taipei Braised Beef Noodle Soup

Brisket and tendon in a deep red broth — a comfort-food anchor.

Peking Duck in Sesame Pockets

Peking duck with kumquat glaze tucked into sesame pockets—crispy, sweet, and shareable

Cold Drinks Bar – scotch‑centric cocktails

Speakeasy‑style, whisky‑forward cocktails upstairs in a hidden bar above the market

Three Treasure Bao Zai Fan

Claypot rice with three proteins — crispy crust, smoky, generous.

Peking Duck

Lacquered duck with crispy skin served with pancakes and traditional accompaniments, a centerpiece dish

Shrimp & Scallop Dumplings

Delicate shellfish dumplings — recommended pick from the dim sum side.

English Gimlet

Roku gin with lime oleo, served in a jar over ice

Chicken Satay

Grilled chicken skewers with a rich peanut sauce, a Southeast Asian accent on the Pan-Asian menu

Singapore-Style Curry

Fragrant, coconut-rich curry with Southeast Asian spice blending, a departure from the core Chinese menu

Kurobuta Pork

Heritage-breed pork preparation — chef-recommended.

Grant Ave Shakedown

Kikori whisky and Capurro pisco in a jar—chilled, add seltzer or soda

Sake Flight of Three

Daily‑selected premium sakes, three 2‑oz pours—great for sampling

Chili Oil Wontons