Morgan Roderick:
Supper club
Morgan Roderick:
Pickled lotus root with sweet plum
Morgan Roderick:
Fava bean salad with savoury Chinese pickles
Morgan Roderick:
Chinese celery Enokitake mushrooms and tofu noodle with sesame dressing
Morgan Roderick:
Spicy pork belly ribbons with Sichuan peppercorn and condensed soy dressing
Morgan Roderick:
Sweet sour tiger skin egg
Morgan Roderick:
Steamed silky tofu with homemade chili chutney
Morgan Roderick:
Supper club
Morgan Roderick:
48 hour marinated beef tongue
Morgan Roderick:
Pangasius fish chips with chive batter
Morgan Roderick:
Long braised pork ribs with Chinese fermented bean curd
Morgan Roderick:
Shanghai Xiao Long Bao
Morgan Roderick:
Sticky rice cake with sweet elderflower syrup and toasted peanuts
Morgan Roderick:
Coconut ginger tapioca shot