what's on the table
The courses and the dietary options
What's actually served across the sitting, and how to handle a vegetarian request.
Check seatings and price ↗A recent set menu
| Course | What's served |
|---|---|
| To open (recent menu) | Dahongpao tea, a sweet course and osmanthus-green-plum wine |
| Mains (recent menu) | Red-cooked pork with abalone, lychee shrimp balls, steamed wild yellow croaker, fish maw and abalone soup, fried noodles with scallions |
| To close | A fruit course |
A set menu, not a menu card
There's no à la carte choice at the table — the courses above are what's served at every booking, carried out in step with the six staged rites rather than ordered individually.
What opened a recent sitting
On a recent menu, Dahongpao tea, a Fujian oolong, was poured alongside a sweet course and a glass of osmanthus-green-plum wine before the mains began — expect the shape to repeat even as the exact pours change with the season.
The mains, on a recent menu
A recent sitting ran red-cooked pork with abalone and lychee shrimp balls first, followed by steamed wild yellow croaker and a fish maw and abalone soup, with fried noodles with scallions closing out the savoury courses — a seasonal lineup rather than a fixed one.
Requesting a vegetarian version
A vegetarian version of the set menu can be arranged, but it needs to be flagged when you book rather than once the first course has already been carried out.
Asking about drinks and diets
For any pairing beyond the opening wine, or a dietary substitution beyond the vegetarian swap, raise it directly in your booking message so the kitchen has notice before the sitting starts.
The Hanfu add-on sits outside the menu
The costume option is a paid add-on, arranged separately from the meal itself, at the door rather than at the table.