The ubiquitous dim sum favourite “Siew Mai” undergoes a double process of steaming then pan-frying with a Japanese inspired glaze, a delightful new way to enjoy the pork dumpling.
Crunchy wafers of shredded yam stacked together with a buttery soft, sweet pumpkin centre.
Hot and fluffy steamed bun enclosing a molten lava centre of sweet custard and savoury salted egg yolk, a match made in heaven.
A crisp golden dumpling of succulent prawns and plump scallops in a foie gras accentuated sauce.
A twist on the traditional pork bun, squid ink is used to colour and flavour the pork bun which is pan fried until a delectably crisp crust is formed, retaining the fluffiness of the bun and juiciness of the meat filling on the inside. Served on an aromatic hot plate of spring onions.
A generous dumpling filled with treasures from the sea served in a Chinese styled lobster bisque.
Chef Fung’s Peking Duck – the best in Singapore – is a study of the most delectable crispy skin and succulent duck meat, served with 5 unique wraps and 5 dipping sauces. Diners can look forward to savouring their Peking Duck with a choice of Original, Pumpkin, Spinach, Bamboo Charcoal, or Beetroot wraps, and their fancied Traditional, Black Pepper, Sesame, Seafood, or Special Mixed sauces.