Hong Kong lights

Menu by Chef Simona

5.0 (6 reviews)

Crispy Peking Duck Pancakes,Served With Hoisin Sauce, Scallions, And Cucumber Ribbons In Thin, Delicate Pancakes.

Steamed Scallop Dumplings,Fresh Scallops Encased In Delicate Dumpling Wrappers, Served With A Fragrant Ginger-Soy Dipping Sauce.

Tea-Smoked Quail Eggs,Quail Eggs Infused With Oolong Tea, Served With A Light Black Vinegar And Chili Dipping Sauce, Garnished With Microgreens

Crispy Sea Bass With Ginger And Soy, Fillet Of Sea Bass, Fried To Perfection, Drizzled With A Soy-Ginger Sauce, And Served Alongside Stir-Fried Snow Peas And Bamboo Shoots.

Slow-Cooked Beef Short Ribs,Braised In A Shaoxing Wine Reduction, Served With Garlic Chive Purée, Caramelized Lotus Root, And A Hint Of Five-Spice.

Sweet And Sour Berkshire Pork With Pineapple, Premium Berkshire Pork, Lightly Fried And Glazed In A Refined Sweet And Sour Sauce With Pineapple Chunks, Served Alongside Crispy Lotus Root And Steamed Vegetables.

Succulent Corn-Fed Chicken Slow-Cooked In A Fragrant Blend Of Sesame Oil, Soy Sauce, And Shaoxing Wine, With Fresh Thai Basil, Garlic, And Ginger. Served With Stir-Fried Greens And Steamed Jasmine Rice.

Matcha Green Tea Tiramisu,

A Delicate Fusion Of Italian And Chinese Flavors, Layered With Matcha-Infused Mascarpone, Soft Sponge, And A Light Dusting Of Powdered Green Tea.

Chilled Mango And Coconut Soup,Refreshing Blend Of Pureed Mango And Coconut Milk, Topped With Fresh Dragon Fruit, Mango Pearls, And A Sprinkle Of Toasted Coconut Flakes.

Tangyuan In Ginger Syrup,Glutinous Rice Dumplings Filled With Black Sesame Paste, Served In A Warm, Lightly Spiced Ginger Syrup, And Garnished With A Touch Of Candied Ginger.