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Memories of Hong Kong

A showcase of celebrated flavours and time-honoured dishes from Master Chef Goh Chee Kong’s expedition in Hong Kong – exploring its rich and storied food scene. This menu presents a reimagine collection of the city's most celebrated kitchens and cherished dishes.

Highlights include a sweet and tangy Chilled Honey-marinated Passion Fruit Peel, Crispy "Dong Xing" Grouper Roll with Salted Egg Yolk and Celtuce, Pan-seared Crab Claw stuffed with Shrimp Mousse accompanied with Kurobuta Pork Patty and Aged Vinegar Soy Dressing, Claypot Rice with Homemade Preserved Duck Leg & Pork Ribs, and more.

From $16 per order
Sep 14 - Oct 31
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Decadent Seasonal Hairy Crab

The much-anticipated Hairy Crab season returns! Savour the season’s most coveted delicacy such as the new Pan-fried Stuffed Morel Mushrooms with Shrimp Paste in Hairy Crab, Sizzling Hairy Crab in Clay Pot – a returning favourite starring crab roe rice served in a sizzling claypot, with tangy vinegar on the, and more. Each dish is an exquisite showcase of the deep, delicate flavours that define the season's ultimate indulgence.

Those seeking a more indulgent celebration may look forward to set menus – pairing the crustacean’s rich roe and meat with a selection of dishes, staples and sweet treats
Oct 12 - Nov 30
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Regular

Legendary Wood-fired Beijing Duck served with Homemade Crepes

One-day advance order is recommended (Limited availability daily)
Mar 4 ~
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