Every dish tells a story
you'll want to read again.

Whole duck air-dried and roasted to lacquered perfection, carved tableside with steamed crepes, scallion, and house-made hoisin

72-hour white miso marination, caramelized under the salamander, served with bok choy and dashi beurre blanc

Herb-crusted lamb chops seared in a wok with Sichuan peppercorn, dried chili, and toasted cumin, over jasmine rice

Pan-seared duck breast with a star anise crust, served with charred broccolini, cherry gastrique, and truffle fondant

18-hour bone broth, hand-pulled noodles, chashu pork, marinated egg, nori, and a drizzle of chili oil

Sichuan-style wheat noodles in a velvety sesame-chili sauce with preserved vegetables, crushed peanut, and scallion

Day-old jasmine rice wok-tossed with diced ham, shrimp, peas, scallion, and free-range egg, finished with white pepper

Diced chicken breast stir-fried with dried chili, Sichuan peppercorn, roasted peanuts, and a glossy sweet-savory glaze over steamed rice

Hand-pounded rice cake filled with matcha, black sesame, and yuzu cream, dusted with kinako and served on cedar

Buttery, flaky puff pastry shell filled with silky custard, caramelized on top, served warm with a dusting of cinnamon

Chilled glutinous rice shell filled with red bean paste and salted egg yolk, dusted with edible gold

Silky cream infused with premium jasmine, topped with osmanthus honey, candied ginger, and a brittle tuile