The new menu includes a selection of dim sum and main dishes that reinterpret traditional regional dishes. Among them are pastries filled with braised pork belly and abalone, crystal dumplings containing yellow croaker and bamboo shoots, and siu mai incorporating fresh bamboo shoots.
Several main courses draw inspiration from classic dishes from Jiangsu and Guangdong. One chicken dish combines scallion oil associated with Shanghai cuisine with Cantonese shallots, while another uses sea cucumber stuffed with goose, shrimp and taro, adapting elements of the Nanjing dish known as Wenwu Duck.
