Build your order.

Hand-pleated translucent skins, sweet whole shrimp, bamboo shoot. Four per order.

Open-topped pork dumplings crowned with prawn and a dot of tobiko.

Pillow-soft steamed buns with sweet roast pork. Three per order.

Glossy rice noodle rolls with shrimp, scallion, drizzled sweet soy.

Char siu pork shoulder, slow-roasted with maltose glaze and Shaoxing wine.

Air-dried 48 hours, lacquered, roast to order. Pancakes, scallions, hoisin.

Whole leg slow-cooked in master stock, glossy and tender.

Silken tofu, Sichuan peppercorn, fermented broad bean, ground pork.

Wok-tossed prawns with dried chili, peanuts, Sichuan pepper, scallion.

Flash-fried baby squid with five-spice salt, chili, fried garlic.

Blanched gai lan with house oyster sauce and toasted garlic.

Hand-folded shrimp wontons, thin egg noodles, dried flounder broth.

Wide rice noodles, wok-charred with marinated beef, bean sprouts, scallion.

Char siu, shrimp, egg, peas, scallion, soy. The standard, done right.

Buttery puff crust, silky egg custard, still warm. Two per order.

Chilled mango cream, fresh pomelo, sago pearls. Bright and bracing.