A top-notch private club with new Sichuan cuisine

.. Taste of hydrangea..

.. Carmine pomegranate packs..

.. Roasted pepper phoenix feet..

.. Oxtail bamboo shoots mixed with local chicken..

.. Cold Brew Passion Fruit Crayfish..

.. Snails:

.. Spring sprouts with jade bean paste..

.. Teochew brine black brown goose head..

.. Hermès chili fried snowflake beef tongue..

.. Sichuan pepper fish maw..

.. Dalian abalone burned Anhua powder..

.. Flavor Snow Mountain Lamb..

.. Dry-roasted topaz ginseng..

.. Black vinegar almond hangato..

.. Stuffed rice cake with black truffle roasted pork ribs..

.. Black garlic stew gravy..

.. Huangshan dried bamboo shoots roasted oxtail..

.. Golden sand meat floss baked Bolong..

.. Nine years of lily fried Australian belt..

.. Curry crispy Australian Wagyu beef..

.. Air spring rolls with caviar..

.. Spicy stir-fried porcini mushrooms..

.. Chilled melon pudding parfait..

.. Stewed local chicken with deer antler mushrooms..

.. Handmade puffer fish lion head..

.. Matsutake mushroom fungus 莲子烧肚条..

.. Crispy deep sea bass..

.. Medicinal Taro Jiange Native Chicken..

.. Fish-flavored golden silk Kanto ginseng..

.. Ginger Bolong stewed apple loofah