NEW | 新年新味 New Year New Flavours

没有人能拒绝鲜嫩的羊排，主厨冬哥借鉴西方羊排的烹烘烤方式，刷上秘制的蜂蜜酱，将羊肉的香气完全激发出来，羊肉的鲜嫩和表皮的酥脆，嚼一嚼，酥香醇嫩。上桌时点上火炉，冬季的仪式感爆棚。

When it comes to food, there's almost nothing more Beijing than lamb. Our fully marinated lamb is coated with a secret honey sauce for tenderness and an irresistibly crisp caramelized skin, before being roasted tableside in an aromatic finish. 

烧椒花枝卷

Grilled Squid with 

Sichuan Chili Sauce

将渤海一带的肥美墨鱼迅速焯水后冰镇，使其肉质变得嫩滑弹脆，秘制烧椒酱的微麻咸鲜搭配白玉般圆润剔透花枝卷，一口下去鲜脆爽口，耐嚼入味。

Fresh squid sourced from the Bohai Sea is crisp yet tender with a skillful preparation that sees it blanched, then set on ice. A great finish with Chef Li Dong's spicy Sichuan pepper sauce for a perfect balance of flavours.

剁椒鲜虾白菜卷

Steamed Shrimps and 

Cabbage Rolls with 

Chopped Pepper

白菜卷的创意来自于老北京的传统菜式“芥末墩“，酱汁演变为将新鲜虾泥卷入白菜再放上自制泡椒，经过蒸制，虾肉的鲜香和泡椒的辛辣完全融入到白菜中，为这道菜赋予了多层次的口感。

In a tribute to the classic Beijing dish Jiemodun (cabbage with mustard), Chef Li Dong has crafted his own creative take. Chopped chili pepper on top of the cabbage rolls replaces the traditional mustard sauce while fresh minced shrimp adds umami, creating layers of flavour in this dish.

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儿时味忆

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