From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs. Valrhona chocolate fondant, sesame macaroon 'caps', hazelnuts, praline ice-cream, chestnut paste

Pandan is the Nanyang region's vanilla - fragrant, aromatic and used as the principal flavouring in the majority its desserts. This dessert has Pandan flavours, coffee made from butter burnt liberica beans and a generous sprinkling of 'Milo' as a topping. Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, 'Milo' chocolate powder and tuile

From the tale of an emperor who incurred the wrath of a Dragon which destroyed his family's jewels after he ignored her day of celebration. Offerings of gold, chocolate & flowers had to be made to prevent the destruction of his entire kingdom. Jivara milk chocolate parfait, peanut & caramel biscuit, gold popping candy, Valrhona signature blend chocolate & praline sauce, salted caramel popcorn

Native to South-East Asia and regarded as the 'King of Fruits', its unique bitter /sweet taste comes for the soft layer surrounding the seeds within a hard, thorny exterior weighing around 2kg. Durian & vanilla soufflé, durian tuile, salted caramel sauce

From memories of afternoon beach picnics following a swim in the warm South China Sea. Coconut parfait, coated with Araguani chocolate, light coconut & mango sorbets, fresh mango & lychee, lychee and wheatgrass jellies, sago crisp, caramelised rice crispies, lime zest

Oprah once said, "You can have it all. You just can't have it all at once." I think we found a way in the form of a sharing dessert combining the best elements of our desserts into a single dish

Crispy Enoki mushrooms, chopped coriander, spring onion, garlic, sesame, chilli, soy vinaigrette

Spicy XO Sauce, lotus root crisp, stir-fried vegetables

Mild wasabi mayonnaise, mango & basil seeds

Chopped prawns, mustard greens, butterhead lettuce wraps

Served with chopped cashews, sliced shallots, cos lettuce

Black bean, pickled chillies, soy dressing

Soy vinaigrette, shallot oil & chopped coriander

Caramelised cashews, white pepper, spring onions, grapes, passion fruit dressing

With black & white sesame seeds

Roasted with honey and soy glaze. Garnished with Sarawak white pepper

Chilli & shallots spiced batter, green mango

Broccolini, Jus Reduction, Winter Perigord Truffles

We are particularly proud of our Hot & Sour soup recipe which has the added luxury of fresh scallops, king prawns and chicken. Please let us know if you have tasted a better version elsewhere

The wonderfully luscious Chilean sea bass in a light 'miso-type' broad bean broth with an added Szechuan spiciness - just enough create a tingle in your taste buds

Corn-fed chicken stock and served with beansprouts

Course 1: In addition to the pancakes, cucumber, spring onion & the sweet 'duck sauce', our version is served with a dash of our signature chilli sambal made with red chilies, shallots and yellow bean. Restaurants have their own versions of Peking duck and we wanted to pay homage to chilli oil, a condiment which is a tradition of every table in London's Chinese restaurants. Course 2 (Served with your main course): Duck stir-fried with the classic combination of oyster sauce, shimeji mushrooms, asparagus and sugar snaps

The most iconic 'Chinese' dish in the UK probably had its origins as a deep-fried adaptation of the more traditional Peking Duck. It may surprise you to hear that it is a British invention not widely available in the Far East. However, its incredible popularity has undoubtedly earned it a place as a genuine, authentic, Chinese classic

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route

Caramelised marinade of full-bodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots & ginger

Sweet lime, chilli and lemongrass sambal - classic flavours of the South Chinese Nanyang region

In light batter with fragrant 'crumbs' and sauce from curry leaf & chili

The benchmark for preparing fish in Chinese cooking. An inherent lightness from steaming, with a fragrant, savoury mix of soya sauce and shallot infused oil

Our interpretation of the London Chinese restaurant classic - luxurious lobster oil drizzled over poached noodles, shallots & coriander cress and served with lobster cooked in the familiar Cantonese flavours of ginger & spring onions

Lobster, king prawns, scallops & crab-meat. Served with crispy Bao. The 'Nanyang' region describes the regions within the South China Seas where many trading Chinese communities settled utilising the local ingredients and influences to incorporate spicier flavours into the cuisine

Marinated for 8 hour with five spice & garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar & red wine and served with a light cucumber foam

Cordycep flower, brocollini and leek 'garden', soy reduction

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable 'chip', Nanyang cucumber & carrot 'achar' pickle

Crushed black pepper, garlic flakes and sliced Chinese croissant

Undoubtedly the best known 'comfort-food' in a Chinese Menu which varies in style from one Chinese Community to the next. Our version is inspired by the original Nanyang Chinese version

Served with 7-spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Both options served with Rice infused with Wagyu juices

A5 grade Japanese Wagyu seasoned with 7 spice salt, foie gras wrapped in gold, sesame & ginger paste, Wagyu infused rice, foie gras & shallot sauce

Crumble mix of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies

Corn-fed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce

Manganji Amato chillies, lotus root, lily bulb, shimeji mushrooms and goji berries. Mangaji Amato chillies are a rare breed of mild but fragrant chilli grown in just 30 small farms located exclusively in the Kyoto prefecture

A light purple variety chosen for its lack of bitterness with red & green chillies and black bean sauce

Minced Garlic & Bird's Eye Chilli

Chopped garlic, shallot & lightly salted radish

Served with morels, Iberico pork sausage, crispy beancurd and coriander cress granish.. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and health

Chilli OR Ginger & Sesame Oil

Cordycep flower, lily bulb, cloud fungus, goji berry, crisp lotus root, pumpkin seeds

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Served with chopped cashews, sliced shallots, cos lettuce

Black bean, pickled chillies, soy dressing

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed. Sounds like a over-complicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes

Shredded carrot, sugar snaps

Japanese silk beancurd with a thin crispy salt, pepper & garlic crust

Chopped vegetables pan-fried with mustard greens and served on butterhead lettuce wraps

This Hunanese recipe is an extremely spicy one using 3 varieties of chillies

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

'Chai' scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of home-made beancurd & aubergines

Manganji Amato chillies, lotus root, lily bulb, shimeji mushrooms and goji berries. Manganji Amato chillies are a rare breed of mild but fragrant chilli grown in just 30 small farms located exclusively in the Kyoto prefecture

Minced Garlic & Bird's Eye Chilli

Chopped garlic, shallot & lightly salted radish

Served with morels, crispy beancurd, air-cured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health

Chilli OR Ginger & Sesame Oil