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Chinese Tuxedo
Crispy Eggplant
Peking Duck
Squid Ink Noodles
Har Gow
Honey Glazed Char Siu
Hamachi Crudo
Lacquered and crunchy eggplant with Sichuan peppercorn, peanut, and sesame. Tingling, addictive, unforgettable.
Lacquered, burnished skin that shatters on contact, served tableside with thin pancakes, hoisin, and scallion — a showpiece dish executed with care
Jet-black noodles pan-tossed with shiitake, salted seaweed, garlic, and chili. Dramatic and savory.
Translucent, thin-skinned parcels packed with plump shrimp — a benchmark dish that the kitchen handles with classical precision
Sticky, caramelized roast pork with a honey glaze — a luxe take on a Cantonese classic.
Char Siu
Glossy, caramelized edges with a tender, fatty interior — the kind of roasted pork that makes a strong case for ordering it every visit
Thinly sliced yellowtail with tamari soy dressing, black bean, and rice pearls. Bright and elegant.
Mapo Tofu
Silky tofu in a numbing, spiced sauce with enough heat and depth to hold its own against the richer meat dishes on the table
Scallion Pancakes
Crispy, layered, and fragrant — a crowd-pleasing starter that disappears quickly at the table
Dan Dan Noodles
Tuxedo-style dan dan with spicy eryngii mushroom, sesame dressing, and soy-cured yolk.
Signature cocktails
The bar program draws on Chinese spirits like baijiu and incorporates tea and herbal flavors — genuinely inventive and worth exploring beyond beer or wine
Sweet and Sour Crispy Prawns
Crunchy prawns in a sweet-sour glaze — the most indulgent dish on the menu.
Steamed Branzino
Whole branzino steamed with ginger, soy, and leeks — clean flavors, beautiful presentation.
Wok-fried lobster
When available, the wok-fired shellfish preparations showcase the kitchen's high-heat technique — rich, smoky, and deeply savory
Egg tarts
Buttery, flaky shells with a just-set custard center — a classic Cantonese finish that the kitchen doesn't overthink
Based on 1,378 reviews
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