A Journey Through the Dynasties
Each dish tells a story — from the imperial kitchens of Peking to the spicy markets of Sichuan.
Imperial Peking Duck “Golden Feather”
Canard Laqué Impérial
Marinated 48h in a secret spice blend, roasted on a wood-fire spit. Served with thin crêpes, cucumber, spring onion and homemade hoisin sauce.
Sweet & Sour Pork “Sunset Glow”
Porc Aigre-Doux “Coucher de Soleil”
Tender shredded pork in a caramelized sauce with fresh pineapple and black rice vinegar. A symphony of orange hues and melting textures.
Ravioli “Dragon Pearls”
Raviolis “Perles du Dragon”
Hand-folded in 18 pleats, filled with whole prawns, chives and ginger. Served in a spicy broth or simply steamed.
Crispy Sesame Seabass with Soy-Honey Glaze
Bar croustillant au Sésame & Sauce Soja-Miel
Whole seabass marinated in sake, fried to a golden crispy crust, drizzled with a velvety soy-honey sauce, toasted sesame and candied ginger.
Wok Beef with Sichuan Pepper & Leeks
Bœuf au Wok, Poivre de Sichuan & Poireaux
Thinly sliced beef fillet, flash-fried with crunchy leeks and a generous dose of Sichuan pepper for the signature “Ma La” sensation.
Mapo Tofu Signature
Tofu “Mapo” Signature
Silky tofu in a deep red sauce with seasoned minced pork, fermented beans and Sichuan pepper. A fiery, comforting classic.
Melting Garlic Eggplant with Soy Sauce
Aubergines fondantes à l'ail et sauce soja
Roasted eggplants in the wok, lightly smoked, simmered in a slightly sweet black soy sauce with confit garlic and Thai basil.
Traditional Kung Pao Chicken
Poulet KUNG-PAO traditionnel
Marinated chicken cubes stir-fried with roasted peanuts, dried red chilies and crunchy vegetables in a sweet-sour-spicy sauce.
Biáng Biáng Hand-Pulled Noodle Soup
Soupe de Nouilles Tirées “Biáng Biáng”
Large, wavy hand-pulled noodles in a spicy beef broth with greens, bean sprouts and a touch of black vinegar.
Yangzhou Treasure Fried Rice
Riz frit “Yangzhou” aux trésors
Jasmine rice wok-fried with prawns, Yunnan ham, scrambled eggs, peas and spring onions. A marriage of colors and flavors.
Crispy Soy Milk Beignets
Beignets de Lait de Soja croustillants
Golden beignets coated in sesame seeds, with a melting vanilla soy cream heart, drizzled with ginger caramel.
Coconut Pandan Pearls
Perles de Coco au Pandan
Creamy coconut jelly infused with pandan leaf, served with tapioca pearls, fresh passion fruit and a hint of mint.