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โ ๐๐ข๐ง๐ ๐๐ซ๐๐ ๐๐๐๐ญ ๐ฐ๐ข๐ญ๐ก ๐๐ฎ๐ง๐ง๐๐ง ๐๐๐ฉ๐ฉ๐๐ซ ๐๐ง๐ ๐๐ฎ๐ฆ๐ช๐ฎ๐๐ญ ๐๐ก๐ข๐ฅ๐ข ๐๐๐ฎ๐๐
Made with Kumquat Chili Sauce for a refreshing kick, the dish highlights Alaskan king crab paired with chilled celtuce, spring onion oil, and wood-ginger oil, with bright citrus notes of kumquat and lemon balancing the fresh chili heat and the crab's natural sweetness.
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โ ๐๐ฎ๐ญ๐จ๐ง๐ ๐๐๐ฉ๐ฉ๐๐ซ๐๐จ๐ซ๐ง ๐๐ข๐๐จ๐ฅ๐จ๐ง๐ ๐๐๐จ
Filled with hand-chopped Iberico pork shoulder, seasoned with ginger-and-spring-onion water and stock for a soupy filling; the Hutong Peppercorn Oil was added for a delicate, citrus-tinged numbness.
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โ ๐๐ซ๐ข๐ฌ๐ฉ๐ฒ ๐๐ ๐ ๐ฉ๐ฅ๐๐ง๐ญ ๐ฐ๐ข๐ญ๐ก ๐๐ฎ๐ญ๐ญ๐ฒ ๐๐ฉ๐ข๐๐ฒ ๐๐ฅ๐ฆ๐จ๐ง๐ ๐๐๐ฎ๐๐
Diamond-cut aubergine strips are deep-fried until partially cooked, then grilled until fragrant and served with the Hunan Almond Chili Pepper Sauce, the soft and creamy interior contrasts with the crisp exterior, with the nutty heat creating a compelling interplay of texture and flavors.
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โ ๐ ๐ฅ๐๐ฆ๐ข๐ง๐ ๐๐๐ ๐ฒ๐ฎ ๐๐๐๐ ๐ฐ๐ข๐ญ๐ก ๐๐จ๐๐ฌ๐ญ๐๐ ๐๐ข๐๐ก๐ฎ๐๐ง ๐๐ซ๐ฃ๐ข๐ง๐ ๐ญ๐ข๐๐จ
The A5 Japanese wagyu fillet was simply seasoned with shallot, garlic, and ginger, then flash-stirred in a clay pot with a braising jus and the Roasted Sichuan Erjingtiao Chili Sauce. Presented sizzling, the dish gains a lifted smokiness as wagyu fat melds with the mild heat, creating a richer, more complex mouthfeel.
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โ ๐๐ข๐๐ก๐ฎ๐๐ง-๐๐ญ๐ฒ๐ฅ๐ ๐๐จ๐ค-๐๐จ๐ฌ๐ฌ๐๐ ๐๐จ๐๐ฌ๐ญ๐๐ซ ๐ฐ๐ข๐ญ๐ก ๐๐ฎ๐ง๐ญ๐ฎ๐ซ ๐๐ก๐ข๐ฅ๐ข ๐๐ง๐ ๐๐ฎ๐ญ๐จ๐ง๐ ๐๐ก๐ข๐ฅ๐ข ๐๐ข๐ฅ
The lobster meat is lightly seasoned and set aside before being quickly returned to the wok with Hutong Chili Oil, creating an impactful flavor for an intensely hot and aromatic experience.
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