The Art of Fire and Ink

Velvety house-made soy milk custard crowned with a six-month cured century egg, draped in aged Zhenjiang vinegar, chili oil, and crispy shallots. A study in texture and time.

Forty-eight-hour marinated Spanish pork shoulder, lacquered in a reduction of rose petal honey and fermented red bean curd, roasted until the edges caramelize into a dark crimson crust.

Chilled liangfen noodles cut into geometric batons, bathed in a mala vinaigrette of thirty-two spices, finished with toasted peanuts and fresh coriander.

Live spot prawns bathed in an ice-cold broth of vintage Shaoxing wine, goji berries, and angelica root. Served in a chilled jade bowl with wisps of shaved ginger.

Delicate soup dumplings filled with a pork and crab roe broth that erupts with umami. Each basket is steamed to order and served with black vinegar pearls and young ginger.

Shrimp dumplings wrapped in a tapioca-and-wheat starch skin so translucent it resembles wet silk. The filling bursts with bamboo shoots, water chestnuts, and sesame oil.