Pan-Seared Cuttlefish Cakes
Golden pan-seared cuttlefish cakes with a crisp outside, tender center, fresh seafood aroma, and a pleasantly springy bite.

A generous sharing set for 3–4 people with seafood, tender beef, vegetables, rice, soup, and a chilled fruit drink, bringing together savory, tangy, chewy, and refreshing flavors.
Golden pan-seared cuttlefish cakes with a crisp outside, tender center, fresh seafood aroma, and a pleasantly springy bite.
Fresh swimming crab is steamed with tofu, Cantonese scallion oil sauce, soy sauce, scallions, and red pepper, bringing out sweet crab meat, juicy tofu, and a clean, natural flavor.
Tender marbled beef chuck is braised with tangy Northeastern pickled cabbage in a rich, savory broth, making it bright, hearty, and deeply comforting.
Soft, chewy rice cakes are cooked Ningbo-style with yellow croaker, sea cucumber, vegetables, and a rich, savory seafood sauce.
Tender spinach is served in a rich Cantonese-style broth with seafood mushrooms, shrimp, crab sticks, preserved egg, and pumpkin purée for a fresh, savory, comforting flavor.
A comforting rice bowl with diced honey-glazed char siu pork, sweet corn, green peas, and carrots, with the rice soaking up a rich sweet-savory sauce.
A clear, savory soup with springy meat-yan dumplings, fragrant first-harvest seaweed, pickled mustard tuber, pepper, shallot oil, Sichuan peppercorns, and a light splash of rice vinegar.
Fresh watermelon is squeezed into a naturally sweet, ice-cold juice with a clean, refreshing taste.
A small pack of restaurant tissues to help keep your hands and table clean during the meal.