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1 hr 40 minsAppetizer
Jiaozi Dumplings
Boiled homemade jiaozi filled with seasoned pork, napa cabbage, ginger, and spring onions.
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3 hrsDim sum
Xiaolongbao
Shanghai steamed dumplings with thin wrappers, pork filling, and hot soup inside.
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1 hr 10 minsAppetizer
Chinese Spring Rolls
Thin Chinese rolls filled with dry pork, cabbage, carrot, and shiitake filling and fried until crisp.
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1 hr 10 minsFlatbread
Scallion Pancakes
Flaky hot-water dough pancakes layered with sesame oil and plenty of spring onions.
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12 hrsDim sum
Lo Bak Go
Cantonese steamed daikon and rice-flour cake with sausage, dried shrimp, and shiitake, chilled and pan-fried in slices.
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20 minsSalad
Smashed Cucumber Salad
Crisp smashed cucumbers dressed with garlic, black rice vinegar, soy sauce, sesame oil, and chili oil.
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30 minsSalad
Wood Ear Mushroom Salad
Springy wood ear mushrooms in a chilled garlic-vinegar dressing with coriander, sesame oil, and chili oil.
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30 minsSauce
Sichuan Chile Oil
Fragrant red oil infused with Sichuan pepper, star anise, and cinnamon, then poured over chili flakes in stages.
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2 days 2 hrsDessert
Mooncakes
Cantonese mooncakes with a thin syrup crust, lotus seed paste, and a whole salted egg yolk.
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1 hrDessert
Jian Dui Sesame Balls
Sesame-coated glutinous rice balls with red bean paste and a hollow, crisp-chewy shell.
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4 hrs 20 minsDessert
Chinese Mango Pudding
A smooth chilled mango pudding with cream and a delicate gelatin set.
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1 hr 10 minsDessert
Black Sesame Tangyuan
Soft glutinous rice tangyuan with a molten black sesame centre in sweet ginger syrup.
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3 hrsMain course
Coq au Vin
Chicken thighs and drumsticks slowly braised in red wine with bacon, mushrooms, and glazed pearl onions.
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3 hrs 30 minsMain course
Boeuf Bourguignon
Beef chuck slowly braised in Burgundy wine with bacon, carrots, mushrooms, and pearl onions.
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1 hr 15 minsMain course
Ratatouille
Provençal aubergine, courgette, peppers, and tomatoes cooked separately and combined into an aromatic vegetable stew.
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18 hrsMain course
Cassoulet
Southwestern French cassoulet of white beans, duck confit, pork, and Toulouse sausage beneath a browned crust.
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1 day 3 hrsMain course
Duck Confit
Salt-cured duck legs slowly poached in duck fat until silky-tender and finished with crisp skin.
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1 hr 40 minsSoup
Bouillabaisse
Marseille fish stew scented with saffron and fennel and filled with sea fish, mussels, and shrimp.
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35 minsMain course
Sole Meunière
Delicate sole fillets lightly floured and served with brown butter, lemon, and parsley.
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1 hr 35 minsSavoury tart
Quiche Lorraine
A flaky shortcrust quiche filled with bacon, Gruyère, and a cream-and-egg custard.
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35 minsMain course
Croque Monsieur
A hot ham and Gruyère sandwich with Dijon mustard and baked béchamel.
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2 hrs 30 minsMain course
Blanquette de Veau
Tender veal and mushrooms in a pale cream sauce thickened with roux and an egg-cream liaison.
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2 hrs 20 minsMain course
Lamb Navarin
A spring lamb shoulder stew with new potatoes, carrots, turnips, and green peas.
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1 hr 40 minsSide dish
Gratin Dauphinois
Thin potato slices baked in garlic cream with nutmeg until creamy inside and browned on top.
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