Winner of the 2025 Annual Dish Award at the Black Pearl Restaurant Guide Ceremony. An award‑winning creation, the marble goby is flash‑fried à la minute to perfection, its skin rendered crisp while the flesh remains tender. Finished with hot oil for depth of flavour, it is paired with a house‑made pineapple sauce infused with lemongrass, ginger flower, and cincalok, delivering a sweet, tangy, and umami‑rich harmony.

Enjoy authentic succulent crab meat on one side of the claw, and delicate seafood paste on the other. The 'claw' is presented in a rich seafood soup that echoes Shanghainese tradition. House‑made crab roe from seven female crabs - marinated in ten‑year hua diao wine and slow‑baked for two hours - complete this exquisite creation.

Marinated for 10 hours in a house blend of soy, honey and peanut sauce, this premium cut is slow-roasted over applewood for a delicate touch of smokiness. The result? A lacquered crust that crackles at the touch, giving way to a rich, yielding centre. An indulgent highlight, elevated through careful technique and time-honoured craftsmanship.