Cantonese, cooked with discipline

Small openings — crisp, bright, made to wake the palate.

The siu mei counter: char siu with West Villa lineage, crispy pork belly, whole roast goose.

Double-boiled and slow — the quiet discipline of Cantonese soup.

Abalone, sea cucumber and the grand celebration pots.

From the tanks, at market price — cooked to order in your chosen style.

Lobster, crab, scallop and fish from the wok.

Beef, poultry and pork — clay pots, black pepper, soy and smoke.

Seasonal greens, eight ways, and lighter compositions.

From Yangzhou fried rice to baked black-ink rice.

E-fu, ho fun and crispy noodles — the comfort chapter.

A dedicated plant-based menu, cooked with the same discipline.

Lunch only

Lunch only — har gow, siu mai, xiao long bao and three dozen more, each photographed.

Chilled mango sago, black sesame and the sweet endings.

Tea, ILLY coffee, beer and the cellar list.