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.

Open-topped dumplings of ground Wagyu beef, shiitake mushroom, and dried scallop, crowned with a dot of truffle oil and flying fish roe.

Fluffy milk buns tinted naturally with spinach juice, stuffed with wok-tossed bok choy, wood ear mushrooms, and glass noodles in a white pepper sauce.

A whole Imperial Peking duck, air-dried for seventy-two hours, roasted in a jujube-wood oven, and carved tableside. The crisp skin is served with pancakes, hoisin, and oscietra caviar.

Silken tofu poached in a ferocious sauce of fermented broad bean paste, facing-heaven chilies, and Sichuan pepper oil. Finished with seared cubes of A5 Wagyu that melt into the ma la broth.

Whole quail broken down and wok-tossed with dried red chilies, Sichuan peppercorns, and toasted cashews. The sauce is a lacquer of dark caramel, black vinegar, and sesame.

Duck breast cured in osmanthus tea and raw sugar, then hot-smoked over longjing tea leaves and camphor wood. Sliced to reveal a pink smoke ring and served with plum compote.

Whole Maine lobster wok-flamed with ginger and scallion, then tossed with braised e-fu egg noodles in a XO sauce enriched with lobster roe butter.

Rack of lamb sliced thin and seared over volcanic heat with dried chilies, whole cumin seeds, and garlic scapes. Finished with a shower of fresh cilantro and flash-fried shallots.

A trembling golden jelly molded to resemble a chrysanthemum in full bloom, infused with dried osmanthus flowers and rock sugar. Served with a side of chilled almond milk.

Toasted black sesame seeds ground into a silken soup, sweetened with maltose and finished with a single glutinous rice dumpling filled with red bean paste.

A warm matcha and white chocolate fondant that spills a river of green tea ganache when cracked. Paired with smoked jasmine tea ice cream and a shard of sesame tuile.

Flaky lard-based pastry cradling a wobbling custard of bird's nest, ginger juice, and evaporated milk. Caramelized on top with a blowtorch just before service.