1 Har gow
8,50 €Crystal prawn dumplings, four pieces.
A cinnabar lacquer box ruled in gold: the name in a moon gate, numbered dishes on a cream card, a banquet box.
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Cantonese cooking from the wok, the steamer and the roast kitchen.
At lunch, from the bamboo steamers.
Crystal prawn dumplings, four pieces.
Pork and prawn, crowned with crab roe.
Steamed buns of honey-roast pork.
Silky rice rolls with prawn and sweet soy.
Hung in the window, carved to order.
Pancakes, cucumber, spring onion and hoisin, carved at the table.
Pork shoulder roasted over charcoal.
Crackling, mustard and five-spice salt.
Tofu, bamboo shoot and wood-ear mushroom.
Vegetarian
Prawn and pork wontons in a clear superior broth.
Wok-fried in the shell, on e-fu noodles.
Whole, with ginger, spring onion and superior soy.
Gluten-Free
Chilli, garlic and spring onion.
Wok-fried with onion and peppers.
Pineapple, peppers and a Chinkiang vinegar glaze.
Crisp, with a fresh lemon sauce.
Chinese broccoli, wok-tossed.
Vegan
Silken tofu, shiitake and vegetarian oyster sauce.
Vegetarian
Char siu, prawn and egg.
Flat rice noodles, wok-charred with bean sprouts.
Fresh mango and evaporated milk.
Vegetarian
Lotus seed paste and toasted sesame.
Vegan
Pomelo and coconut milk.
Vegan
For two guests or more, 68 per person.
Pancakes, cucumber and hoisin.
Tofu, bamboo shoot and wood ear.
Ginger, spring onion and superior soy.
Wok-fried with onion and Shaoxing wine.
Fresh mango and evaporated milk.
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