Signature dishes招牌菜
Twelve plates our guests come back for: what they are, how they taste, and how to order them.
Shanghai 本帮菜
Shanghai-Style Fried Fish (With Bone)本帮熏鱼Sticky, glossy and sweet-salty, with a chewy-crisp edge and soft flesh inside. It is served cool or at room temperature, the way Shanghai families serve it at New Year. Ours is cooked on the bone, so eat it slowly.Read more →
Braised Pork Belly经典红烧肉Rich, sweet-savoury and very tender, with soft layers of fat and lean. The sauce is the best part: spoon it over plain rice.Read more →
Scallion Oil Chicken葱油鸡Clean, savoury and aromatic: silky meat, a little gelatinous skin and the sweet perfume of scallion. It is served cool, which is how it is eaten in Shanghai.Read more →
Sauteed Blue Swimmer Crab肉蟹The rice cake and vermicelli versions are savoury and sweet with the crab, not spicy. The spicy version is hot and aromatic. All three are meant for getting your hands messy.Read more →
Glutinous Rice-Stuffed Lotus Root in Sweet Syrup桂花糯米糖藕Gently sweet and floral, with sticky rice inside and a tender bite of lotus outside. It is served cool and is vegetarian.Read more →
Shanghai-Style Stir-Fried Shredded Eel本帮响油鳝丝Savoury-sweet and peppery, with tender eel and a big hit of fresh garlic and scallion from the hot oil. It is not chilli-spicy.Read more →House special 招牌
Sichuan & Chongqing 川渝
Spicy Wanzhou-Style Grilled Barramundi with Assorted Vegetables麻辣万州烤鱼麻辣 (má là): numbing from Sichuan pepper and hot from chilli, with smoky grilled skin and soft white flesh. Marked three chillies on our menu, so it is properly spicy.Read more →
Fish Fillets in Pickled Mustard Greens Broth金牌酸菜鱼Tangy, savoury and warming, with silky fish slices. It has chilli in it but is far gentler than the boiled beef or the hot-oil fish, so it suits people who like a little heat.Read more →
Sichuan Chilli-Poached Beef水煮牛肉Big, bold 麻辣: numbing, hot and fragrant, with very tender beef. Marked three chillies on our menu, so it is for people who enjoy real heat.Read more →
Sichuan Spicy Mixed Offal & Blood Curd古镇毛血旺Hot, numbing and deeply savoury, with lots of different textures in one pot. Marked three chillies on our menu.Read more →
Sichuan Chilli Fish Fillets in Hot Oil糊辣沸腾鱼Smoky, numbing and hot, with silky fish underneath. Fish the fillets out of the oil rather than drinking the broth. Marked three chillies on our menu.Read more →