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The starter of Hangzhou Goose Liver pate on Spring Onion pancakes. The Dried Bamboo Shoots, which Chef says is only available now and they only take the tender part of each shoot and they have to hand scrape it out. I love smoked duck of anykind and I totally don't mind having caviar topped over and the crispy bean curd sheet gives it a crunch.
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The Double-boiled chicken soup with that huge piece of Bird's Nest.
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The Braised Pork with Abalone is something you should try if you decide to order from the ala-carte menu. The Abalone’s braising journey actually started in Hangzhou because they won't have time to do it all in Singapore.
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Mum used to tell me, don't overcook meats till they so called overly fork-tender, we are not babies or old folks with no teeth. Anyone can just overcook it to be soft, only the skilled one will braised it just nice, till it’s tender, yet still firm and not mushy. Chef sure did everything to the point!