À la carte

炸海苔

Finely shredded spring greens, fried until brittle, dusted with ground dried scallop.

椒鹽鮮魷

Lightly battered, tossed through garlic, chilli and spring onion.

羊肉鍋貼

Hand-folded each morning. Served with a sharp black vinegar dip.

蝦餃

Four pieces. Whole king prawn in a translucent wrapper.

Honey-glazed barbecue pork in flaked pastry.

The proper version — thick-cut bread, generous prawn paste.

Cabbage, carrot and glass noodle, rolled and fried to order.

For two. Spring roll, prawn toast, ribs, seaweed and sesame prawn on crackers.

蛋花湯

Clear chicken broth, ribboned egg, white pepper. A house favourite for good reason.

酸辣湯

Bamboo shoot, wood ear, tofu and chilli, finished with black vinegar.

Thick, comforting, still made from a stock we simmer overnight.

Pork and prawn wontons in a clear broth with pak choi.

Serves one to two.

Serves two to three.

Serves four to six. Twenty-four hours' notice appreciated for large tables.

拉麵牛肉

Noodles pulled to order, braised shin, a rich chilli-laced broth with toasted Sichuan pepper.

回鍋肉

Simmered, then returned to a hot wok with leek and fermented bean paste. Deep without being heavy.

蝦球脆麵

King prawns and greens over a nest of crisp egg noodles that soften under the sauce.

Numbing, fragrant, genuinely hot. Cashews, dried chilli, spring onion.

清蒸鱸魚

Whole fillet, light soy, hot oil poured over at the pass.

Green pepper, onion, fermented black bean.

Crisp breast, fresh lemon sauce cut with a little honey.

Sweet, sour and hot, with cashews.

Water chestnut, celery, mild yellow bean.

Dry fried with garlic, chilli and onion.

Sirloin, spring onion, ginger.

Everyone's order. Sweet, sharp and properly crisp.

Clean and fragrant, the classic Cantonese treatment.

Sizzling platter, cumin, onion, coriander.

Pineapple, pepper, a sauce made in house rather than poured from a jar.

Honey-roast pork shoulder, sliced, with pickled mustard greens.

Dry fried, garlic and chilli, plenty of napkins.

Shell off, cooked hard and fast.

Firm, meaty, holds up to the sauce.

Silken tofu, fermented bean, Sichuan pepper.

Braised until it collapses.

Char siu, prawn, egg, peas.

Curried rice noodles, prawn and char siu.

Wide rice noodles, high heat, a little smoke.

With sesame and iced water at the table.

Light, floral, the way to end a long meal.