A decade ago when our owner chef, Sandy Keung, began her chef's journey, geography was not of concern. The goal was simply to cook food that she loves and to create a place where people connect and share experiences. Dishes created are purely reflective of her unique cultural background and authentic to her personal experiences as a typhical Hong Konger.

十年前，當我們的主廚 Sandy Keung 開始她的廚師生涯時，國家或地理料理並不是考慮因素。目標只是烹飪她喜愛的食物菜餚，並創造一個人們交流和分享經驗的地方。十年來所創作的菜餚完全反映了她獨特的文化背景，並真實地反映了她作為典型香港人的個人經歷。

Autumn Cuisine

Autumn signifies the end of Summer. Weather changes from humid and hot slowly to cold and dry. TCM principles believe that it is important to nourish one's lungs during Autumn season. Following traditions, we should eat shoot in Spring, squashes in Summer, fruits and leaves in Autumn and finally roots in Winter. The best seasonal food to eat during Autumn are lung nourishing fruits such as pears, peaches, apples, etc., neutral meat and white colored food. Chinese almonds, honey, lotus seeds are great for nourishing the lungs and suppressing coughs. Food with sour flavor is also good for the Autumn. When we nourish our body in Autumn, it is important to not over heat our lungs and body. Our maintenance of wellbeing should focus on nourishing the “yin” energy and dryness created from the weather; moisturizing the lungs and producing body fluid.

立秋料理

秋天的到來意味著夏天的結束。天氣從濕熱緩慢變為寒冷乾燥。中醫相信立秋養生先養肺。從前民間有說: 春吃芽、夏吃瓜、秋吃果、冬吃根。二十四節氣立秋起宜「少吃瓜，多吃果」，多吃潤燥的果，如梨、桃、蘋果、蓮霧等、肉、白色食物。南北杏仁、蜂蜜、蓮子是補肺止咳的佳品。飲食宜微酸或甜中帶酸。秋天進補，重在平補，以滋陰清燥、潤肺生津、滋陰潤燥為主。

EXPRESS LUNCH SET

簡單午餐

(Includes Daily Soup, Choices of Main and Coffee / Tea)
(包括餐湯､主菜､咖啡/茶）

**Additional $88 for
One glass of selected White Wine, Red Wine or Rose Wine.

DAILY SOUP / SALAD 是日餐湯或沙律

STARTERS 前菜(加項)

★Lobster Espresso [+$188]
- 龍蝦濃湯
or
★ Crab Meat Au Gratin [+$168]
- 活花蟹肉鑲薄脆酥盒配沙律
- Live “Flower” Crab Meat Au Gratin, Filo Rose & Salad
or
Depurated French Oysters (3pc) [+$198]
- Chef's selection
- 淨化法國生蠔 (3隻)
or
Shirogai (Japanese White Clams) (2pc) [+$169]
- Sweet Pea, Wild Fennel Pollen, White Wine Sauce
- 日本白蜆 (2枚)
or
Scottish Razor Clam [+$188]
- Pommery Mustard Herb Cream, Potato Foam
- 蘇格蘭蟶子
or
French Quail [+$168]
- 香煎法國鵪鶉
  
  MAIN 自選主菜
★ Hokkaido Uni Angel Hair [$338]
- 北海道海膽天使麵
or
50-month Iberico Jamon, Handmade Tagliolini [$288]
- 50個月西班牙黑毛豬火腿手工意大利面
or
'Flower Crab' Meat, Handmade Tagliolini [$389]
- 花蟹肉手工意大利麵
or
Scottish Wild Venison Homemade Sausage, Handmade Fettucine [$338]
- 蘇格蘭野鹿肉香腸手工意大利寬麵條
or
Baked Iberico Pork Chop Rice [$328]
- 焗西班牙豬扒飯煎日本(太陽卵)雞蛋
or
Daily Fish [$328]
- 是日特選魚
or
NZ Lamb Rack[$388]
- 新西蘭羊架
or
US Prime Ribeye (10oz) [$568]
- Farm 44 Free Range
- 美國Prime安格斯肉眼牛排

DESSERT 甜點 [+$38]

Choose dessert from and ask our server for selections. Dessert Menu

★ Signature dish or customers' favorites.
Crab Meat Au Gratin at $238 if order as a la carte.

VEGETARIAN LUNCH SETS

素食午餐

Click here to see menu

LIVE BOSTON LOBSTER LUNCH

原隻活波士頓龍蝦套餐

[$588]

Amuse Bouche
- 餐前小食
--
Daily Soup
是日餐湯
- OR
★ Lobster Espresso [+$148]
- 龍蝦濃湯
--
Lobster Claws with Handmade Tagliolini or Salad
- 手做蛋麵或沙律
--
Grilled or Poached Whole Boston Lobster
- 原隻活波士頓龍蝦
--
Coffee / Tea
- 咖啡或茶

RECOMMENDED SET LUNCH

SIGNATURE TASTING

[HK$1,080/pax 每人 (minimum 至少 2pax 人)]

Amuse Bouche
- 餐前小食
--
Lobster Espresso
- 龍蝦特濃湯
--
Hokkaido Uni
Grilled Scamorza Brioche, 36-month Comte,
Pigeon Jus
- 北海道海膽烤法式牛油麵包, 煙水牛奶酪, 36 個月Comte 奶酪
--
Fish Maw, 50-month Iberico Jamon
花膠，配以50個月風乾黑毛豬火腿
--
Mud Crab Roe & Meat Garlic Rice
- 膏蟹肉和蟹膏伴蒜香越光米
--
Dessert
- 甜點

Creative Refined Hong Kong Cuisine

創意精緻香港料理