with pancakes and baby cucumber, second course Dandan noodles 'n' or salt & pepper duck meat on the bone

with pomelo, pine nut, grapefruit

langoustine har gau with caviar, wild mushroom with black truffle dumpling, king crab with peppercorn sauce dumpling, XO scallop king crab and prawn shui mai

poached in oil/fried with sweet and sour sauce

with garlic and black bean sauce, fried egg with black truffle

with pancakes and baby cucumber, second course Dandan noodles 'n' or salt & pepper duck meat on the bone

with fresh crab meat

tendon, sea cucumber, fish maw, quail egg, dried scallop, abalone

with Cantonese glaze and preserved pickled vegetable

with wasabi and soya sauce

Spanish Iberico char siu, Crispy pork belly

Inspired by the most recognisable creation by Hakkasan, another playful dish which pays homage to the traditional Pekinese duck. Wrapped in a dramatic black pancake which flavour and colour are enriched by sesame and charcoal, the thinly sliced roast duck skin is accompanied by a sheet of crispy beancurd and a lightly battered foie gras. A dish that not only showcases the skills of the barbeque and dim sum chef but whose appearance and flavour aims to amuse and delight

chili, curry leaf

beef shank, beef tongue, beef tripe

shrimp, baby abalone, okra, chicken

king crab crystal jade dumpling, wagyu beef with black garlic dumpling, abalone and chicken shui mai with caviar, phoenix eye lobster dumpling

langoustine har gau with caviar, wild mushroom with black truffle dumpling, king crab with peppercorn sauce dumpling, XO scallop king crab and prawn shui mai

sea urchin dumpling, matsutake wagyu puff, spicy lamb dumpling

with pomelo, pine nut, grapefruit

with black truffle

with lemongrass vinaigrette

with fish maw and wolfberry

with tofu and enoki mushroom

with fish maw, dried scallop, sea whelk, clams

steamed with soya sauce or traditional sauce with loofah or garlic and soya or green peppercorn or shrimp roe (for red star grouper and tiger grouper only)

steamed with soya sauce or traditional sauce with loofah or garlic and soya or green peppercorn or shrimp roe (for red star grouper and tiger grouper only)

steamed with soya sauce or traditional sauce with loofah or garlic and soya or green peppercorn or shrimp roe (for red star grouper and tiger grouper only)

steamed with garlic or Huadiao and egg white or black truffle sauce or wok fried with spicy chilli sauce or wok fried with black pepper or spiced salt or wok fried with scallion

steamed with garlic or Huadiao and egg white or black truffle sauce or wok fried with spicy chilli sauce or wok fried with black pepper or spiced salt or wok fried with scallion

steamed with garlic or Huadiao and egg white or black truffle sauce or wok fried with spicy chilli sauce or wok fried with black pepper or spiced salt or wok fried with scallion

steamed with garlic or Huadiao and egg white or black truffle sauce or wok fried with spicy chilli sauce or wok fried with black pepper or spiced salt or wok fried with scallion

poached in oil/fried with sweet and sour sauce

with garlic and black bean sauce, fried egg with black truffle

Sichuan pepper or Satay sauce with vermicelli

with sweet basil, chilli and spring onion