Chinese Tuxedo

Crispy Eggplant

Lacquered and crunchy eggplant with Sichuan peppercorn, peanut, and sesame. Tingling, addictive, unforgettable.

Peking Duck

Lacquered, burnished skin that shatters on contact, served tableside with thin pancakes, hoisin, and scallion — a showpiece dish executed with care

Squid Ink Noodles

Jet-black noodles pan-tossed with shiitake, salted seaweed, garlic, and chili. Dramatic and savory.

Har Gow

Translucent, thin-skinned parcels packed with plump shrimp — a benchmark dish that the kitchen handles with classical precision

Honey Glazed Char Siu

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

Hamachi Crudo

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