South of the Clouds

Slow-simmered chicken broth with black-bone chicken, ribeye, pork, fish, bean sprouts, tofu skin and pork lard, with rice noodles

Rich beef bone broth with ribeye slices, quail eggs and seasonal vegetables, with rice noodles

• Spicy

Chicken broth in a traditional copper pot with minced pork, chives and pickled vegetables

Wild eel with mint, crispy pork skin and chives

Beef brisket in bone broth with celery, mint and diced chili

• Spicy

Beef brisket with sesame, spicy chili and mint

Pork lard broth with five-spice braised pork intestines

Sour tomato base with ribeye, tomatoes, lemon and cucumber

• Spicy

Braised beef shank with herbs in a rich broth

Minced pork sauce and vegetables in a clear broth

• Spicy

Spicy braised pork, peanuts, pickled mustard greens, egg and vegetables

Silky tofu pudding with pickled carrots, sour pickles and minced pork

Soft, chewy rice noodles tossed with egg and vegetables

• Spicy

Diced tomatoes stir-fried with chili and minced pork

• Vegan

Tofu pudding with pickled carrots, sour pickles and house chili sauce

• Spicy

Cold rice noodles with vegetables, minced pork and shredded chicken in a spicy dressing

• Spicy

Stir-fried tender beef slices with dried chili and spices on toothpick skewers

• Spicy

Crispy chicken with dried chili, chili oil, Szechuan peppercorns and peanuts

Marinated pork strips deep-fried, with chili powder and sweet-and-sour sauce

• Vegetarian

Deep-fried lotus root fries with ketchup

• Spicy

Shredded chicken with chili, lemon and Yunnan spices

• Spicy

Thinly sliced beef tripe cold-stirred with dried chili, garlic and spices

• Vegan

Fresh cucumber with garlic, vinegar and sesame oil

Five-spice braised beef shank with herbs

• Spicy

Tender pig ears marinated in spicy red chili oil

Cucumber salad, chili beef tripe, braised beef shank and cold pig ears

• Spicy
• Vegetarian

Crispy potatoes with chili, cilantro and mint

Free-range chicken steamed 3–5 hours in a traditional clay pot

• Spicy

Crispy ox aorta stir-fried with lemongrass, chili and Sichuan peppercorns

Golden-fried tofu with fermented bean curd sauce and chili powder

Marinated spare ribs fried with mint and Sichuan peppercorns

Whole chicken thigh marinated and roasted for 4 hours

• Spicy

Marbled pork neck with a tangy, spicy dipping sauce

• Spicy

Tender flank steak with mint, chili and Yunnan spices

• Spicy

Pork trotters with green and red chili peppers

Shredded potatoes with green peppers and salted egg yolk

Fresh fish slices in a tangy broth with pickled mustard greens

• Spicy

Fresh fish in a spicy chili broth with vegetables

Stir-fried with garlic chive flowers and savory sauce

• Spicy

Squid tendrils in a spicy mala sauce with chili and Sichuan peppercorns

• Vegan

Tender bok choy stir-fried with fresh garlic

• Spicy

Smoked pork with garlic sprouts, soy sauce and chili

• Vegetarian

Vegetarian fried rice with corn, peas and carrots (proteins can be added)

Whole milk and rice slow-cooked to a creamy texture

Crispy exterior with a creamy milk custard interior

Chilled coconut milk with tapioca pearls

Delicate chilled jelly made from real coconut milk

Warm dessert with egg, milk, rice wine and peanuts

Sweet purple rice with rose, osmanthus and coconut milk

20-year aged dark tea with earthy, complex flavors

Premium green tea with a fresh, delicate character

Hand-rolled green tea pearls scented with jasmine