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 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.
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.