The Menu

Folded this morning, steamed this minute

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Dim sum is served every hour we’re open — no carts, no sitting under a heat lamp. Everything below is made to order, so a hotter dumpling is worth the short wait. Prices are per order. Parties of six or more, please call ahead.

Dim Sum — Steamed

點心 · 蒸

Classic baskets from the steam table. Ask your server what’s coming out hottest.

Har Gow蝦餃7
Crystal shrimp dumplings, whole prawns pleated into a wheat-starch skin. Four per order.
Siu Mai燒賣6.50
Open-topped pork & shrimp dumplings crowned with a touch of roe.
Xiao Long Bao小籠包9
Thin-skinned Shanghai soup dumplings, six to a basket. Mind the steam.
Char Siu Bao叉燒包6
Pillowy steamed buns over sweet honey-glazed barbecue pork.
Lo Mai Gai糯米雞8
Sticky rice with chicken and cured sausage, steamed in a lotus leaf.
Cheung Fun腸粉7.50
Silky rice-noodle rolls in sweet soy — choose shrimp or BBQ pork.
Chive & Prawn Dumplings韭菜餃6.50
Garlic chives and prawn, pleated and lightly pan-kissed.
Spinach & Mushroom Dumplings素餃6
Our daily vegetable fold — greens, shiitake and bamboo.Vegetarian

Dim Sum — Fried & Baked

點心 · 炸焗

Spring Rolls春卷5.50
Crackling rolls, vegetable or pork, with house chili oil.
Wu Gok芋角6.50
Lacy deep-fried taro puffs with a savoury minced-pork centre.
Lo Bak Go蘿蔔糕6
Pan-fried turnip cake with cured sausage and a swipe of XO.
Jin Deui煎堆5
Sesame balls, crisp outside, warm lotus-seed paste within.
Baked Char Siu Bao焗叉燒包6.50
Golden glazed BBQ-pork buns, baked rather than steamed.
Egg Custard Tarts蛋撻5
Flaky dan tat with a bright custard, baked through the day. Three per order.

From the Wok & Fire

大菜 · Cantonese Kitchen

Roast meats come from the window, clay pots off the open flame. Rice included with mains.

Cantonese Roast Duck燒鴨24 / 42
Lacquered duck roasted to order — half or whole, carved at the pass.
Roast Meats Platter燒味拼盤18
Char siu, crackling pork belly and soy chicken over steamed rice.
Salt & Pepper Prawns椒鹽蝦21
Shell-on prawns tossed with chili, garlic and white pepper.
Gai Lan in Oyster Sauce蠔油芥蘭13
Chinese broccoli, blanched bright and glossed. Garlic option on request.Veg option
Mapo Tofu麻婆豆腐15
Silken tofu, chili-bean sauce and the tingle of Sichuan pepper.Veg option
Clay-Pot Rice煲仔飯17
Chicken and cured sausage crisped against a hot clay pot.
Steamed Whole Fish清蒸魚Market
The day’s catch, ginger and scallion, finished with hot oil and soy.
Honey-Walnut Prawns核桃蝦22
Crisp prawns in a light cream glaze with candied walnuts.

Noodles & Rice

麵飯

Beef Chow Fun乾炒牛河16
Wide rice noodles, beef and bean sprout with proper wok char.
Soy-Sauce Pan-Fried Noodles豉油皇炒麵14
Thin egg noodles crisped with scallion and sweet soy.Veg option
Yangzhou Fried Rice揚州炒飯15
Shrimp, char siu, egg and peas, grain by grain.
Wonton Noodle Soup雲吞麵14
Prawn wontons and egg noodles in a long-simmered clear broth.
Dan Dan Noodles擔擔麵14
Sesame-chili sauce, minced pork and crushed peanut.

Sweets

甜品

Egg Custard Tarts蛋撻5
Our baker’s dan tat, best warm. Three per order.
Mango Pudding芒果布甸6
Chilled and silky, with a pour of cream. Seasonal.
Black Sesame Soup芝麻糊6
Warm, stone-ground and just sweet enough.
Dou Hua豆花5.50
Barely-set tofu pudding in warm ginger syrup.Vegetarian
Osmanthus Jelly桂花糕5.50
Lightly set, fragrant with dried osmanthus blossom.Vegetarian