The menu
A menu set after the morning buy.
Nothing here is fixed. The list changes with the boats, the weather, and what the growers cut that day, so read it as a recent evening rather than a promise.
The Market Menu
Set after the morning buy and served to the whole table. What follows is a recent day, your evening will read a little differently.
Smoked free-range chicken
HK$ 280Lantau yellow chicken from Old Wong, gently tea smoked, carved over its own clear jelly with young ginger.
Wok-charred choy sum
HK$ 150Choy sum cut at dawn in Mrs. Tang's Pat Heung garden, charred hard in the wok with garlic and a splash of stock.
Salt-baked pigeon
HK$ 240Lantau pigeon packed in coarse salt and baked whole, rested on the bone, served with house preserved lemon.
Clay-pot rice, cured duck leg
HK$ 180New crop rice crisped at the bottom of the pot, laid with air-cured duck leg and sweet sausage from Auntie Lai.
Steamed grey mullet, fermented bean
HK$ 260Day-boat grey mullet steamed and lifted with our own black bean ferment, hot oil poured at the table.
Bitter melon and salted egg
HK$ 140Young bitter melon braised soft with crumbled salted duck egg, a quiet dish the old cooks taught us.
Double-boiled pear and almond
HK$ 120Autumn pear double boiled with south almond and a thread of preserved tangerine peel, served warm.
From the wok
A shorter list for the counter and for tables who want to choose their own way through the day.
Stir-fried river shrimp
HK$ 220Live river shrimp from the Sai Kung tanks, flashed in the wok with nothing but rice wine, salt, and breath of smoke.
Beef and gai lan, black bean
HK$ 200Grass-fed brisket sliced thin over gai lan, tossed with our aged black bean and a little sugar to round it.
Sand ginger poached chicken
HK$ 190Poached yellow chicken dressed with pounded sand ginger, scallion, and warm oil, the way the village kitchens do it.
Braised pork belly, preserved greens
HK$ 210Pork belly braised slow with Auntie Lai's preserved mustard greens until the fat gives way to the spoon.
Fried rice, mud crab roe
HK$ 230Day rice fried hard and loose, folded through with mud crab roe and a handful of garden chive.
Garlic eggplant, chilli ferment
HK$ 130Soft eggplant blistered in the wok and dressed with the chilli paste we lay down each summer.
Tea and ferment
Aged teas, house drinks, and a small list of pours chosen to sit beside the cooking rather than over it.
Aged Phoenix oolong
HK$ 90A single bush Dancong from the Chaozhou hills, rested several years, brewed long at the table.
Salted plum soda
HK$ 70Our own salted plum loosened in cold soda water, sharp and savoury, the cure for a warm evening.
Preserved tangerine tisane
HK$ 80Aged tangerine peel from the Lam family steeped slow, warming and faintly bitter on the finish.
Rice wine, warmed
HK$ 110A small carafe of warmed yellow wine, the everyday pour of the banquet table, gentle with the smoked dishes.
Chrysanthemum and goji
HK$ 60Field chrysanthemum and goji simmered light, a clear and cooling end to the meal.
Cellar pour of the day
HK$ 140One bottle opened each evening, chosen by our floor team to suit the day's buy, ask for the pour.
Tell us how you like to eat, and we will cook the day around your table.