To view the full A la Carte menu, click here

Supreme Special Dishes

Peking duck with Royal Beluga caviar
whole duck, with 16 pancakes and 30g of caviar
second course with a choice of XO sauce, black bean sauce
or ginger and spring onion

Peking duck
whole duck, with 16 pancakes, baby cucumber and spring onion
second course with a choice of XO sauce, black bean sauce
or ginger and spring onion

Half Peking duck
half duck, with 8 pancakes, baby cucumber and spring onion
second course with a choice of XO sauce, black bean sauce
or ginger and spring onion

Fresh abalone toban with shiitake mushroom and dried scallop sauce

Braised abalone, dried scallop and morel mushroom
with fish maw, sea cucumber in Superior stock


Chinese wild mushroom soup with Supreme fungus

Hot and sour soup with chicken

Lobster soup with Chinese rice wine

Crab and sweetcorn Supreme soup

Vegetarian hot and sour soup v

Small Eat

Hakka steamed dim sum platter
scallop shumai, har gau, black pepper duck dumpling, prawn and Chinese chive dumpling

Vegetarian steamed dim sum platter v
morel crystal dumpling
truffle beancurd roll, olive crystal dumpling, mapo sauce dumpling

Vegetarian black truffle roll v

Grilled Shanghai dumplings

Grilled vegetarian Shanghai dumplings v

Crispy duck salad
with pomelo, pine nut and shallot

Seared scallops with fresh lime sauce and beluga caviar

Crispy duck roll

Stir-fry vegetable and pine nut lettuce wrap v

Jasmine tea smoked Wagyu beef ribs

Fried soft shell crab

Salt and pepper squid

Crispy tiger prawns with pandan leaf, chilli and crispy wheat flakes

Crispy prawn fritter with truffle


Charcoal grilled silver cod
with Champagne and Chinese honey

Charcoal grilled black cod with truffle sauce

Charcoal grilled Chilean seabass with Chinese honey

Stir-fry Chilean sea bass with Szechuan pepper

Pan-fry black cod with XO sauce

Slow braised Cobia fish with preserved vegetable


Stir-fry tiger prawns with pineapple
in spicy dried shrimp sauce

Spicy prawn
with lily bulb and almond

Sha cha seafood toban
with prawn, fish, scallop and edamame

Wok-fry sweet and spicy scallops

Stir-fry lobster with lotus root in Chef’s special sauce

Wok-fry Canadian lobster
in Chinese honey and black pepper

Stir-fry lobster in XO Sauce

Wok-fry tiger prawns in Assam sauce


Sweet and sour chicken with pomegranate

Sanpei chicken claypot
with sweet basil, chilli and spring onion

Roast chicken with satay sauce

Roast Mala chicken
with cucumber and cloud ear mushrooms

Stir-fry duck breast
with dried chilli and Szechuan peppercorn

Kumquat crispy pipa duck

Black truffle roasted duck


Stir-fry rib eye beef with black pepper sauce

Osmanthus Wagyu beef rib eye

Grilled Wagyu beef with mui choi and special dipping sauce

Mongolian style venison

Braised lamb shank and shitake mushroom toban


Stir-fry lotus root, asparagus in black pepper v

Wild mushroom stir-fry v
with gai lan, lily bulb and macadamia nut

Stir-fry Lily bulb and garlic shoot v
with preserved olive and dry chilli

Crispy beancurd wrap in spicy lemongrass sauce

Four style vegetable stir-fry in Szechuan sauce v
shimeji, tofu, asparagus and yam bean

Pak choi and salted fish stir-fry

Stir-fry French beans with preserved olive and chicken

Seasonal Chinese vegetable
with choice of oyster sauce, garlic or ginger

Pak choi

Gai lan

Choi sum


Tofu, aubergine and shiitake mushroom claypot
in chilli black bean sauce

Steamed tofu with seafood in lotus leaf

Steamed spinach tofu with supreme fungus

Rice and Noodle

Edamame egg fried rice v

Hakka hand-pulled noodle v
with shimeji mushroom and Chinese chive

Abalone and dry scallop fried rice

Steamed jasmine rice v


Hakka Brunch

Taking place every Friday, Hakka Brunch features a selection of signature dishes accompanied by a choice of beverages options.

View the full details here