Kathryn Yu:
Singapore slaw with salted plum dressing
Kathryn Yu:
Braised oxtail soup dumpling with tapioca enoki mushrooms and salted pork
Kathryn Yu:
Foie gras and chicken liver pate with green onion pancakes, wheat mantou crisps and black currant jam
Kathryn Yu:
Singapore slaw with salted plum dressing
Kathryn Yu:
Foie gras and chicken liver pate with green onion pancakes, wheat mantou crisps and black currant jam
Kathryn Yu:
Turnip cake, steamed eggplant with Cantonese preserved black bean and shiitake mushrooms
Kathryn Yu:
Crispy lobster, salted duck egg, lemon balm, shallot, chili lime juice in lettuce wrap
Kathryn Yu:
Homemade steamed tofu custard with crab, shrimp, lobster, mussels and air dried scallop, dessert moss, Tanjin bouillon
Kathryn Yu:
Crispy lobster, salted duck egg, lemon balm, shallot, chili lime juice in lettuce wrap
Kathryn Yu:
Diver scallop with 8 treasure rice steamed in fresh bamboo leaf, salt chili tomato sauce
Kathryn Yu:
Diver scallop with 8 treasure rice steamed in fresh bamboo leaf, salt chili tomato sauce
Kathryn Yu:
Diver scallop with 8 treasure rice steamed in fresh bamboo leaf, salt chili tomato sauce
Kathryn Yu:
Homemade steamed tofu custard with crab, shrimp, lobster, mussels and air dried scallop, dessert moss, Tanjin bouillon
Kathryn Yu:
Mongolian lamb chops, glazed bananas, chili mint, carrot cardamom chutney and peanut sauce
Kathryn Yu:
Mongolian lamb chops, glazed bananas, chili mint, carrot cardamom chutney and peanut sauce
Kathryn Yu:
Shang’s spiced slow cooked Berkshire pork belly with puree of lily bulb, red cabbage and apple puree
Kathryn Yu:
Crispy taro puffs with curry beef
Kathryn Yu:
Whole wheat mantou
Kathryn Yu:
Kathy
Kathryn Yu:
Shang
Kathryn Yu:
Shang
Kathryn Yu:
Shang
Kathryn Yu:
Shang
Kathryn Yu:
Shang
Kathryn Yu:
Shang
Kathryn Yu:
Coconut crème caramel with cantilly crème and black rice pudding and ladyfingers
Kathryn Yu:
Warm Banana Chocolate Cake with Jackfruit and Pineapple, Rum Butterscotch Sauce, Chocolate Pave and Spiced Macadamia Brittle
Kathryn Yu:
Almond Crusted Warm Chocolate and Vanilla Custards, Huckleberry Compote, Lemon & Apple Cider Sauce
Kathryn Yu:
Warm Banana Chocolate Cake with Jackfruit and Pineapple, Rum Butterscotch Sauce, Chocolate Pave and Spiced Macadamia Brittle
Kathryn Yu:
Shang