Shanghai 1930

savory custard with crab, seasoned conpoy scallops, and seafood essence steamed in an eggshell with a dollop of osetra caviar

roasted duck with water chestnuts, celery, kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce

delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet and sour sauce and hot mustard

crackling prawns with edible shells, wok-tossed with ginger, scallions and shaoxing rice wine

tender white fish lightly wrapped in river grass flash-fried to golden crispness and served with ginger aioli, black vinegar and sichuan pepper-salt

pork ribs wok-glazed in a tangy chiangkiang sauce with sprinkle of sesame seeds and lemon zest

made fresh daily; pan seared and served along with chili-vinegar dipping sauce

wonton style pork and ginger dumplings poached and bathed in a sichuan chili-wine broth

gently scored squid lightly fried with anaheim peppers, served with spicy plum sauce

Crispy shrimp rolls served with a lettuce cup, Chinese fivespice, fleur de sel, and hot Chinese mustard

osetra caviar, served with chopped eggs, chives and finely diced onions on toast points, with a clean vodka shooter or champagne

grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing

traditional style ‘yellow skin' chicken poached and marinated with shaoxing wine and fen shiu liquor

thin crispy glazed eel threads tossed with shaved celery and shredded pickled ginger

three stacked baskets of dim sum favorites; har gaw, daizi- jiao, and shaolung bao with assorted dipping sauces

double basket of world famous shanghai steamed dumpling filled with juicy broth, served with ginger vinegar

edible basket of eight traditional ingredients

served hot with chopped bean cakes

spicy ginger cucumbers with pickled cabbage hearts

large tree and braised black mushrooms

spicy seafood consommé with shrimp, scallops, savory vegetables, eggs and cilantro-red pepper sprinkle

perfectly cooked chicken breast segments, black mushroom and winter melon steamed in a bamboo tube

steamed ‘upside-down' bowl of ham, chicken, and bamboo shoots, in pork stock

sichuan dry-wok fired (or ‘kung pao') method of cooking generous portions of dried chili peppers, chive buds, and fried garlic with seared chicken

grilled breast laced with a tangy lemon sauce

slow-flame cooked chicken in the pot with shiitake mushrooms, lopcheung sausage, ginger, garlic and onions, home style

tender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce

lightly breaded and wok-braised chicken with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce

chengdu technique of smoking over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce

a whole chicken stuffed with seasonal spices and ingredients wrapped in clay flour and slow baked for several hours. the clay seals in all the juices and is broken tableside before the bird is carved

roast peking duck served with crisped skin. accompanied by cucumber, scallion flower and plum-hoisin sauce in paper-thin crepes or lotus buns-prepared tableside

multiple-seared beef strips wok tossed with julienne of carrots and celery in sichuan peppercorn sauce

wok-seared tenderloin filet mignon of steak with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce

filet steak grilled over a julienne of potatoes, peppers in a japanese influenced chinese ‘tonkatsu' sauce

sliced tender beef seasoned with dry tangerine peels, star anise, and sichuan peppercorns wok-tossed with celery hearts

double-wok tossed with red chili, scallions, and a classic pepper-salt seasoning

whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, ginger and rock sugar served with sugar pea shoots

thinly sliced steamed pork belly, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce

hunan style cured smoked pork belly with lop cheong sausage wok fired with leeks, and roasted garlic

giant fluffy pork and tofu meat ball ‘lions-heads', slow-cooked in a mung bean noodle ‘mane'. served with a demi-glace and bok choy

slow ‘red cooked' lean pork with roasted garlic presented in an earthen casserole and served with lotus buns

slow braised and finely rendered, simmered in fermented red-rice lees and served in a traditional fashion with sautéed spinach

five spices marinated, grilled lamb chops with roasted whole chestnuts

wok-fired lamb with leeks and peppercorn sauce

xia jiang provincial version of braised lamb with exotic Indian kari spices

whole New England lobster cooked to order-please ask for today's preparations

filet of fish formed and served in a red wine verjus-soya reduction garnished with vine segments and grapes

tender sliced filet of cod cooked in rice sherry with ‘yinyang' black and silver tree-ear mushrooms

delicately sautéed white shrimp with green Dragonwell tea leaves and essence, served with traditional black vinegar

cooked in spicy sesame-chili sauce on a bed of wok-fired leeks

classic dry-wok fired prawns with Sichuan chili, roasted peanuts and scallion flower

large wok-seared prawns with cracked pepper and minced garlic atop house-made noodles

medallions of sea scallops with zucchini discs in a sate sauce, a rich seafaring sauce created by legendary ming dynasty chef tia chieu

ginger-scallion, roasted garlic, xo, salt and pepper, or steamed

a ‘chiu chow' specialoccasion dish of braised sun-dried abalone, superior shark's fin, preserved scallops, oysters, and black skin chicken, slow-steamed in lotus leaves with superior double-boiled broth in an earthen wine jug, recommended for 2 or more guests

squirrel-cut and boneless selection in piquant sweet and sour glaze with lychee fruit, yellow squash and black mushrooms, and finished with toasted pine nuts

our selection of the day on top of bamboo pith- wrapped scallions, steamed over ginger and topped with sizzling shaved black mushrooms

(available also as filet), fresh daily selection slow-cooked in a spicy chili bean paste-a spicy dish!

braised with black mushrooms, young bamboo shoots, and roasted garlic in classic Chinese brown sauce, served tableside

eight delicious Asian vegetables individually cooked and collected in a golden-woven taro basket

braised ‘ebony black' mushrooms surrounded by tender jade green shanghai baby bok choy hearts

strips of japanese eggplant wok-braised in a tangy garlic sauce with classic ‘yuxiang' fragrance

flash-cooked with garlic, shallots and pickled radish

gently wokked sugar-pea shoots in famous ‘Kaoliang' liquor

‘Pockmarked' Grandma's famous recipe of silken bean curd with minced pork and Sichuan peppercorns

lightly wokked cooked firm bean curd in a casserole with eight vegetarian selections-a little spicy