Menu · Jade Swallow

福臨紅酒鵝肝

Foie Gras Poached in Aged Red Wine

紅油海釣火筍魷魚

Line-Caught Squid with Chilli Oil

潮式凍魚飯

Teochew-Style Chilled Fish

魚子醬雲石山藥

Marbled Chinese Yam with Premium Caviar

香辣荷香頭

Fennel Bulb with Fragrant Chilli Dressing

梅汁浸有機香茄

Cherry Tomatoes Marinated in Sweet Plum Syrup

黑松露爽脆口花菜

Crisp Cauliflower with Black Truffle Essence

酸辣爽脆玉筍

Crisp Jade Bamboo Shoots in Hot and Sour Dressing

脆皮玻璃乳鴿

Signature Crispy “Glass-Skin” Roasted Squab

亞麻籽脆皮吊燒雞

Flaxseed-Crusted Crispy Roasted Chicken

檸香脆皮雪花牛肉

Crispy Marbled Beef with Lemon Essence

家鄉蝦乾釀遼參

Sea Cucumber Stuffed with Sun-Dried Shrimp

鮑汁花膠扣遼參

Braised Fish Maw & Spiky Sea Cucumber in Abalone Jus

鱘魚籽芙蓉花雕龍蝦球

Lobster Medallions with Caviar, Egg White & Aged Huadiao

油醋汁手工肉餅蒸雪蟹

Steamed Snow Crab with Hand-Minced Pork & Vinaigrette

自製黃椒醬蒸大龍蝦

Steamed Giant Lobster, House-Made Yellow Chilli Sauce

青檸岩鹽煎澳洲 M9 和牛

Pan-Seared Australian M9 Wagyu with Lime & Rock Salt

燒汁珍菌安格斯牛小排

Angus Short Rib with Wild Mushrooms in Savoury Jus

香辣海皇手磨黑豆腐

Hand-Ground Black Tofu with Premium Seafood in Chilli

清燉佛跳牆

“Buddha Jumps Over the Wall” in Supreme Broth

松茸螺頭燉花膠湯

Fish Maw, Sea Conch & Matsutake in Superior Broth

羊肚菌中谷柱燉遼參湯

Sea Cucumber, Morel & Premium Conpoy Essence Soup

陳皮水鴨燉鮮鮑

Fresh Abalone & Duck with Aged Tangerine Peel

檸香魚茸花膠羹

Velvety Fish Maw & Fish Paste Soup with Citrus Zest

松茸竹笙菌皇湯

Matsutake & Bamboo Pith with Wild Mushrooms

黑蒜燉肉汁湯

Pork Broth Slow-Simmered with Aged Black Garlic

海皇酸辣羹

Superior Seafood Hot and Sour Soup

黑虎掌菌鮑魚燜三黃雞

“Three-Yellow” Chicken with Black Tiger Palm Mushrooms & Abalone

三文魚籽松露煎帶子

Pan-Seared Scallops with Black Truffle and Salmon Roe

脆米翡翠鱈魚粒

Diced Cod in Emerald Infusion with Crispy Puffed Rice

宮保黑虎蝦球

Wok-Tossed Black Tiger Prawns “Kung Pao” Style

金沙脆皮蝦球

King Prawns with Golden Salted Egg Yolk

酸辣猛火爆炒吊龍

Wok-Tossed Beef Tenderloin in Spicy and Sour Broth

XO 醬碧綠炒帶子

Wok-Tossed Scallops with Seasonal Greens and XO Sauce

貴州酸湯煮吊龍

Guizhou-Style Beef Tenderloin in Sour Broth

金沙脆皮雞中翅

Crispy Chicken Wings with “Golden Sand” Salted Egg Yolk

酥香蝦醬骨

Crispy Pork Ribs with Shrimp Paste

潮式滷水拼盤

Teochew Marinated Platter “Lo Shui Selection”

潮州老菜脯蒸銀雪魚

Steamed Silver Cod with Aged Teochew Preserved Radish

豉椒拍蒜炒豬肚尖

Wok-Tossed Pork Tripe with Black Bean, Chilli and Garlic

潮式涼瓜浸豬肚煲

Teochew-Style Pork Tripe with Bitter Melon in Claypot

蜜汁黑豚叉燒

Honey-Glazed Berkshire Barbecue Pork “Char Siu”

金火腿雲耳蒸雞

Steamed Chicken with Yunnan Ham and Wood Ear Mushrooms

臘味炒有機菜花

Wok-Tossed Organic Cauliflower with Preserved Meats

海鮮湯蝦滑泡勝瓜

Loofah with Shrimp Paste in Seafood Broth

五指毛桃燜豬手

Braised Pork Trotter with “Wu Zhi Mao Tao” Root

豉椒香乾炒豬爽肉

Wok-Tossed Pork Jowl with Dried Tofu and Black Bean

黑松露蝦仁帶子蒸乳酪

Steamed Scallops and Prawns with Black Truffle and Cheese

客家梅菜蒸肉餅

Steamed Pork Patty with Preserved Mustard Greens

鹹魚雞粒茄子煲

Eggplant Claypot with Salted Fish and Diced Chicken

脆皮大腸

Crisp Pork Intestine

涼瓜肉碎炒蛋

Bitter Melon with Minced Pork and Scrambled Egg

鹹蛋黃焗脆皮金瓜

Crisp Pumpkin with Salted Egg Yolk

清蒸水蛋

Steamed Silken Egg Custard

椒鹽脆皮豆腐

Salt and Pepper Crisp Tofu

客家鹽焗鳳爪

Hakka Salt-Baked Chicken Feet

鮑魚燜黑毛豬紅燒肉

Braised Berkshire Pork Belly with Abalone Jus

潮汕老香黃文火雪花牛肉

Slow-Braised Marbled Beef, Teochew “Lao Xiang Huang”

孜然香辣爆羊肉

Wok-Tossed Lamb with Cumin & Chilli

黑雞樅菌炒蒜香肉

Wok-Tossed Pork with Black Termite Mushrooms & Garlic

鳳梨鮮果咕嚕肉

Sweet & Sour Pork with Fresh Pineapple

經典蒜香骨

Classic Signature Garlic Spare Ribs

精品海鮮毛血旺

Premium Seafood “Mao Xue Wang”

水煮吊龍嫩牛肉

Sichuan Poached Beef Tenderloin in Spicy Broth

鮮花椒香脆海釣大魷魚

Crispy Line-Caught Squid with Fresh Green Peppercorns

重慶辣子雞

Chongqing Style Crispy Chilli Chicken

海參肉沫麻婆豆腐

“Mapo” Tofu with Sea Cucumber & Minced Pork

滿口香酒鬼香辣炒肥腸

Wok-Tossed Crispy Chilli Pork Intestine, “Drunkard” Style

農家小炒肉

Farmhouse Stir-Fried Pork with Fresh Chilli

魚香脆皮茄子

Crisp Eggplant in “Yuxiang” Garlic Chilli Sauce

水煮 · 酸菜煮 · 沸騰（活魚）

Live Fish — Poached / Pickled Mustard Green / Sizzling Chilli

香辣龍蝦 · 香辣蟹

Wok-Tossed with Aromatic Chilli

菜脯和牛香蔥炒飯

Wagyu Beef Fried Rice with Preserved Radish & Scallions

鮮蝦瑤柱蛋白炒飯

Egg White Fried Rice with Prawns & Dried Scallops

黑松露鮑魚撈飯

Abalone Rice with Black Truffle Jus

鮑魚擔擔麵

“Dan Dan” Noodles with Abalone

龍蝦湯貴妃泡飯 · 麵

“Guifei” Crispy Rice in Rich Lobster Bisque

黑松露肉醬撈手工麵

Hand-Made Noodles with Black Truffle Meat Ragu

潮州遠年老菜脯砂鍋粥

Teochew Claypot Porridge with Aged Preserved Radish

黑松露乾燒素菌

Dry-Braised Assorted Mushrooms with Black Truffle

羊肚菌竹笙燜手磨黑豆腐

Braised Hand-Made Black Tofu with Morels & Bamboo Pith

各式季節時蔬

Seasonal Greens — 清炒 / 蒜蓉 / 上湯 / 鹽水 / 白灼 / 生炒

方魚薑汁炒芥蘭

Wok-Tossed Gai Lan with Ginger & Dried Flatfish

欖菜豚肉乾煸四季豆

Sautéed String Beans with Minced Pork & Preserved Olive

楊枝甘露

Chilled Mango Sago with Pomelo

香芒凍布丁

Chilled Mango Pudding

百香椰汁糕

Passion Fruit & Coconut Milk Jelly

紅豆雙皮奶

Double-Skin Milk Custard with Sweet Red Bean