Marinated dry stir-fried lobster with deep-fried garlic and fermented black bean paste

With Shaoxing rice wine and shrimp flavoured silky smooth egg custard

Braised lobster in a Cantonese sauce with long life noodles

In a red spicy sauce richly flavoured with Sichuan pepper

Baked and served in a hot stone pot with white and red pepper corns

with Shaoxing rice wine and shrimp flavor egg custard

with deep-fried garlic and fermented black bean paste

Slow cooked big fish head in sweet soy reduction with deep dried spring onion

Steamed big fish head with homemade spicy chopped chilli pepper sauce

In a broth of Chinese fermented sauerkraut with fresh chili and coriander

In the shape of a squirrel tail with sweet and sour sauce

With black woodear mushrooms in light soy sauce

With a mix of seasonal vegetables

With Chinese chives in spicy but sweet soybean sauce

With Taizhou glass noodle

Pan-fried enriched with a kick of hot XO paste

In a very spicy chili oil with Sichuan pepper

Lightly breaded with lychee in Gong Bao sauce

With boiled homemade shrimp balls and seasonal vegetables.

With roasted almond flakes

With garlic and chopped bell peppers