Spice & Barley

Roasted pork belly with a signature crispy, crackling skin and tender meat layers. Salty and savory. Often dipped in sweet soy or mustard sauce.

Classic Cantonese shrimp dumplings with a translucent, chewy wrapper. Filled with seasoned whole shrimp. Mild and savory, best eaten with soy sauce.

Soup dumplings (Xiao Long Bao) filled with pork and hot, savory broth. The delicate skin holds the soup inside. Bite carefully to slurp the broth.

Open-faced steamed dumplings filled with minced pork and prawn. Topped with crab roe or carrot garnish. Juicy and savory.

Minced shrimp mixture wrapped in a sheet of nori seaweed and steamed. Offers a distinct umami flavor from the seaweed.

Steamed shrimp served with a spicy and sour Thai seafood sauce. Fresh, zesty, and spicy.

Silky steamed rice noodle rolls filled with sweet BBQ pork (Char Siu). Doused in a sweetened soy sauce. Soft texture with savory-sweet filling.

Braised chicken feet in a rich savory black bean sauce. The texture is gelatinous and soft, easily falling off the bone.

Dumplings filled with seasoned pork, pan-fried or steamed, served with a Szechuan sauce. Savory with a hint of spice.

Pork spare ribs steamed with salted plums. The meat is tender and the sauce has a unique salty-sour tang.

Sticky rice with meat and savory ingredients wrapped and steamed in a lotus leaf. The rice absorbs the fragrant aroma of the leaf.

Fluffy white steamed buns filled with savory minced pork and a piece of salted egg yolk. A mix of soft bun and rich filling.

Steamed buns with a flowing, hot salted egg custard center. Sweet and savory creamy filling that oozes out when bitten.

Baked buns with a crispy, sweet crumbly topping similar to a melon pan. The exterior is sugary and crisp while the inside is soft.

Deep-fried glutinous rice balls filled with savory chicken. Crispy on the outside, chewy and sticky inside.

Mashed taro puff deep-fried to create a light, honeycomb-like crust. Filled with curried chicken.

Whole prawns wrapped in fine Kataifi pastry (shredded phyllo) and deep-fried. Extremely crispy texture contrasting with the tender shrimp.

Crispy fried spring rolls filled with seasoned shrimp. Crunchy skin with a hot, savory filling. Served with plum sauce.

Steamed dumplings with a translucent wrapper, filled with mixed vegetables. Light and chewy texture.

Chilled poached chicken marinated in aromatic Chinese wine, served with a spicy Szechuan sauce. Savory, cold, and refreshing with a kick.

Deep-fried bean curd skin rolls filled with shrimp paste. Crispy thin skin with a savory, chewy filling.

Blanched Chinese kale (Gai Lan) topped with savory oyster sauce. Crunchy stems and leafy greens.

Savory cakes made from shredded radish (daikon) and rice flour, pan-fried until golden. Soft inside with a crispy crust.

Daily rotating noodle dish prepared by the chef.

Daily rotating soup selection.

Glutinous rice balls filled with black sesame paste, served in hot, spicy ginger syrup. A warm and comforting dessert.

Steamed sponge cake (Ma Lai Go) with almond flavor. Very airy, fluffy, and lightly sweet.

Steamed buns filled with a flowing matcha (green tea) custard. Sweet, creamy, and aromatic.

A delicate steamed dessert bun, likely filled with sweet yellow bean paste. Soft and slightly chewy.

Thin pancakes incorporated with red date (jujube) paste, pan-fried. Sweet with a unique fruity flavor.

Dessert spring roll filled with sweet ripe mango, deep-fried and served with a scoop of cold vanilla ice cream. Hot and cold combination.

Gingko nuts stewed and served in warm sweetened milk. A soothing, creamy Chinese dessert.

Slices of roasted duck with crispy skin, served in a wrapper with sauce and vegetables.

Minced rock lobster meat formed into a cake and deep-fried. Savory seafood flavor with a crispy exterior.

Premium steamed dumpling topped with a small abalone. Chewy texture and rich seafood taste.

Dumpling filled with lobster meat. Offers a sweeter and firmer texture than standard shrimp dumplings.

Salmon fillet rolled around a shrimp filling and steamed with soy sauce. Soft and rich in healthy fats.

Dumplings filled with premium Wagyu beef, served with a spicy and numbing Mala sauce.

Baked pastry tart filled with sweet BBQ pork (Char Siu). Buttery crust with a savory-sweet meat filling.

Shrimp wrapped in clear glass noodles and steamed. The noodles absorb the savory sauce.

Sticky rice dumpling (Zongzi) made with Thai Riceberry (purple rice). Filled with savory meats and wrapped in bamboo leaves.

Scallop wrapped in a charcoal-infused taro mixture and deep-fried. Unique black appearance with a crispy texture.

Crispy fried shrimp roll infused with aromatic truffle oil or paste. Earthy and savory.

A famous Chinese dish featuring roasted duck with crispy skin and tender meat. Served with thin pancakes, scallions, cucumber, and sweet hoisin sauce for wrapping.

Fresh grouper fish steamed to perfection. Topped with a tangy and salty sauce made from pickled plums. Light and appetizing.

Stir-fried chicken cubes with peanuts, vegetables, and chili peppers. A classic Szechuan dish with a balance of spicy, sweet, and savory flavors.

Premium Australian Wagyu beef stir-fried with rich foie gras and aromatic black pepper. A luxurious fusion dish served sizzling.

Soft shell crab cooked in a thick, sweet, and savory chili-tomato based sauce with egg ribbons. Served with fried mantou buns for dipping.

Large Hokkaido scallops stir-fried with spicy seafood-based XO sauce. Rich in umami flavor with a tender texture.

Premium noodle dish, likely served with a rich gravy and high-quality ingredients like seafood or meat.