Chris Pople:
The bar
Chris Pople:
Chilli oils
Chris Pople:
A.WONG Prawn cracker
Chris Pople:
Steamed Scottish langoustine with crispy Jinghua ham
Chris Pople:
Pickled cucumber
Chris Pople:
Shanghai steamed dumplings, ginger infused vinegar
Chris Pople:
Clear shrimp dumpling, sweet chilli sauce, citrus foam
Chris Pople:
Pork and prawn dumpling, pork crackling
Chris Pople:
Honey roasted foie gras with candied pork jerky and pomelo
Chris Pople:
Crispy chilli, caramelised beef, pickled carrots
Chris Pople:
Crab and seafood filled in braised leaves, shallot powder, cockle
Chris Pople:
Razor clam with braised sea cucumber, pickled cucumber, wind dried sausage
Chris Pople:
Stuffed chicken wings with prawn mousse and black bean sauce
Chris Pople:
Singapore noodles with a shellfish vinaigrette
Chris Pople:
Sichuanese aubergines
Chris Pople:
Xinjiang barbecued lamb with cumin, chilli and pomegranate salad
Chris Pople:
Dry fried French beans with minced pork
Chris Pople:
Andrew Wong and his kitchen staff
Chris Pople:
‘Beijing yoghurt’ with chilli barbecued pineapple and Sichuan pepper ice cream
Chris Pople:
Tea smoked banana, nut crumble, chocolate, soy caramel
Chris Pople:
Tea smoked banana, nut crumble, chocolate, soy caramel
Chris Pople:
Tea smoked banana, nut crumble, chocolate, soy caramel