A Wong

Indulge in delicately cured Zhou dynasty scallop paired with a golden, crispy stuffed crab claw, showcasing exquisite regional Chinese flavors.

Crisp smashed cucumbers tossed in a vibrant and tangy chilli and garlic vinegar dressing, topped with glossy trout roe.

Glossy, charred Cantonese honey roasted pork crowned with a delicate, melting layer of freshly grated foie gras.

Vibrant green French beans tossed in wasabi soy sauce and artfully garnished with translucent golden osmanthus jelly cubes.

A refreshing herb 'tiger salad' crowned with tender, spiced cumin lamb slices and rich split buttermilk pools.

Plump, lightly scalded oysters resting in a rich, savory 'fish fragrant' spiced aubergine sauce with chopped scallions.

Caramelized Yunnan sweet potato wedges coated in a glossy, sticky tamarind and savory shrimp caramel reduction.

Delicate 'tangerine fish' served in a clear, rich Chiu Chow beef broth, crowned with glossy black caviar.

Crunchy, dark wood ear fungus tossed in a translucent garlic and vinegar dressing on matte black porcelain.

Finely minced raw wagyu beef seasoned with a rich, savory fermented meat paste and aromatic herbs.

Two handcrafted, translucent-skinned dim sum dumplings steaming inside a traditional bamboo basket.

Wild sea bass fillet cooked in a rich, glossy Anhui-style red braised fermented sauce with fresh herbs.

Luxurious braised abalone and tender sea cucumber served with shiitake mushroom and abalone butter emulsion.

Wild tiger prawn steamed with minced garlic over translucent mung bean noodles and superior soy sauce.

Delicate strips of aromatic 'soy chicken' drizzled with green ginger oil and Oscietra caviar pearls.

Crispy, airy pulled noodle cracker topped with a refreshing, citrusy pomelo and herb salad.

Golden pulled noodle cracker layered with lightly seared Japanese wagyu beef and shrimp chilli oil.

Thinly sliced, crisp Nashi pear delicately infused and dusted with tongue-tingling Sichuan pepper.

Medium-rare seared Yunnan beef slices tossed with fresh mint, red chillies, and fragrant lemongrass.

Crispy sweet and sour corn-fed chicken with pineapple, Thai basil, and candied walnuts.

Exquisitely knife-cut silken tofu blossom floating in a clear, fragrant lemongrass broth.

Intricately scored squid flower in abalone sauce with cashew nuts and spiced squid ink.

Crispy, golden-laced honeycomb tempura served alongside two contrasting dipping sauces.

Refreshing coconut water ice topped with bird's nest, fermented coconut, mulberries, yoghurt, and mochi.

Artisan cheese selection paired with a crystal glass of bright, tangy fruit vinegar reduction.

Vibrant green smacked cucumbers topped with trout roe, chili, and garlic vinegar, styled with champagne.

Crystal-clear shrimp dumplings with sweet chilli sauce and a rice vinegar cloud foam.

Plump pork and prawn dumpling topped with an airy, crunchy piece of golden pork crackling.

Freshly steamed Shanghai soup dumplings served with julienned ginger in vinegar.

Crisp croustade filled with honey roasted Iberico pork, liquorice, and dehydrated raspberry crumbs.

Silky wontons in garlic and red chilli oil centered with a soy-poached egg yolk.

Whimsical, deep-fried glutinous rice puff shaped like a cute rabbit.

Flaky pastry puff filled with sweet scallop and finished with aromatic XO oil.

Crispy pork crackling combined with prawn, sweet plum sauce, and black truffle shavings.

Springy handmade noodles tossed with King crab meat and spring onion oil.

Sesame flatbread with spiced pulled lamb, coriander, chili, and pomegranate salad.

Pristine coconut ice cream topped with caviar, olive oil, and aged Patchun vinegar.

Artisan petits fours, fine cheeses, and fruit vinegar to conclude the meal.

Chilled smashed cucumbers garnished with trout roe in a glossy chili and garlic vinegar dressing.

Crystal-clear shrimp dumpling served with sweet chili sauce and an airy rice vinegar foam.

Juicy pork and prawn dumpling topped with crunchy pork crackling under warm lighting.

Steaming hot Shanghai soup dumpling served with a side of ginger-infused vinegar.

Crispy golden croustade filled with honey roasted Iberico pork, liquorice, and raspberry crumbs.

Silky wontons in garlic chili oil with a rich soy-poached egg yolk on top.

Charming deep-fried glutinous rice puff sculpted into the shape of a rabbit.

Flaky multi-layered puff pastry filled with scallop and finished with aromatic XO oil.

Silky rice noodle rolls encasing seared Isle of Mull scallop and honey-glazed Iberico pork.

Barbecued pork crackling paired with succulent prawn, plum sauce, and black truffle shavings.

Fine springy Bamboo Pole noodles tossed with sweet King crab and spring onion oil.

Sesame-crusted flatbread filled with spiced pulled lamb, served with a vibrant pomegranate salad.

Elegant assortment of fine sweets, cheeses, and fruit vinegar to conclude the meal.

Popular white tea with warming aromas of autumnal leaves and smoke transforming into floral flavours.

Organic green tea crafted from large Yunnan leaves with abundant fruity aroma and fresh vegetal notes.

Rich roasted oolong from Taiwan with woody nuttiness, cherry notes, and complex brightness.

Grown in rocky mountain valleys, retaining mineral characteristics and deep cocoa roasting notes.

Mellow black tea crafted with a rare cultivar, offering notes of toasted sugar cane and adzuki.

Dark tea with deep earthy flavors and umami notes, traditionally enjoyed with rich foods.

Rare English peppermint from the Tregothnan Estate offering a bright, clean herbal infusion.

Big-bodied decaf coffee with dark chocolate, gooey caramel, and a slight citrus hint.

Celebrated Jamaican Blue Mountain coffee with a mellow, chocolatey flavor and silky balance.