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.

A showcase of the chef's masterful knife skills, this dish features two types of fish: coral trout, sculpted into a hydrangea shape, and a savoury mousse made from Spanish mackerel. It is paired with a double-boiled broth using coral trout belly and bones, served with Ya Bao Du fish maw and a cabbage roll filled with abalone, pig stomach, and mushroom.

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.

This dish is a masterful celebration of textures and flavours, comprising four exquisite creations. Delicate Taro Pu stuffed with Quail Egg and Minced Kurobuta Pork, while the Chawanmushi features Scallop and Ikura, served elegantly in an Eggshell. The iconic Peking Duck and Foie Gras come in a Golden Cup, exuding richness and refinement, and the Chilled Fresh Crabmeat with Avocado is crowned with Seaweed Crisps and Osteria Caviar, offering a decadent touch, where each bite is a journey of culinary artistry and indulgence.