Guests with allergies and intolerances should inform a member of the team before placing an order for food or beverages.
Menu References: 'v' - vegetarian 's' - signature 'g' - made with ingredients not containing gluten 'vg' - vegan
In maintaining the highest quality in our culinary selections, our menus are subject to change without notice due to ingredient availability. Please contact the restaurant to receive the most up-to-date menu offerings.
Steamed traditional Chilean sea bass with mushroom
Baked Bahamas lobster tail
with garlic butter sauce
Crispy spicy mango chicken
Pan-fried Wagyu beef with lotus root
in wine soy sauce
with Osetra caviar (28g)
Crispy duck salad
with pomelo, pine nut and shallot
Green salad with crispy bean curd and mango 'v'
in plum dressing
Hot and sour soup
Crab and sweet corn soup
Chinese mushroom soup
Dim sum platter
Har gau, Scallop shui mai, Chinese chive dumpling, Black pepper duck and pumpkin dumpling
Vegetarian dim sum platter 'v'
Three style mushroom dumpling, Black rice vegetable dumpling, Crystal black truffle with edamame dumpling, Bean curd lotus roll
Pan-fried chicken dumpling with foie gras
Pan-fried vegetable dumpling 'v'
Jasmine tea smoked pork ribs
Crispy duck roll
Sesame prawn toast
Salt and pepper squid
Stir-fried mushroom lettuce wrap 'v'
Crispy soft shell crab
with butter and egg
Spicy Szechuan chicken
Smoked beef short ribs
with jasmine tea
Crispy almond pear prawn
Traditional roasted Peking duck
Derived from the famous digestif and its Extra Old 'XO' classification, XO sauce was first created in Hong Kong in the early eighties. Its extravagant ingredients include dried aged scallops, and Jinhua cured ham that makes the sauce deep and rich in intensity. A luxurious condiment of the highest degree, Vogue China called it 'caviar of the East'
Stir-fry Chilean sea bass with sanpei sauce
Seared yellow snapper with supreme homemade soya sauce
Charcoal grilled honey Chilean sea bass
Charcoal grilled silver cod with Champagne and honey
Spicy assam prawn with coconut
Steamed lobster with homemade chili sauce
with lily bulb and almond
Stir-fry tiger prawn with zucchini
in XO sauce
Stir-fry Bahamas lobster meat in XO sauce
Spicy pan-fried scallop with edamame
Pan-fried scallop with braised assorted mushrooms
Sanpei chicken claypot
with sweet basil, chili and spring onion
Roasted Pipa duck
Roasted chicken in satay sauce
Black truffle roasted duck
with tea plant mushroom
Szechuan style sautéed diced chicken
with dried chili
Crispy orange chicken
Crispy beef tenderloin with tangerine peel
Stir-fry black pepper beef with Merlot
Stir-fry beef with shishito peppers
in Szechuan peppercorn sauce
Sweet and sour black berkshire pork with pomelo
Stir-fry spicy lamb with baby bamboo shoot
Tofu and Vegetable
Stir-fry French bean with preserved olives 'v'
Three style mushroom stir-fry 'v'
with gan lai, lily bulb and macadamia nut
Stir-fry eggplant in king soya sauce 'v'
Choy sum 'v'
Baby pak choi 'v'
Four style vegetables in sweet Szechuan sauce 'v'
Stir-fry black pepper vegetarian chicken 'v'
Tofu, aubergine and Japanese mushroom claypot 'v'
with chili and black bean sauce
Sanpei tofu with butter squash in claypot 'v'
Szechuan Mabo tofu with minced beef
Noodle and Rice
Yeung Chow fried rice with homemade XO sauce
Spring onion egg fried rice
Maine lobster noodle
Stir-fry udon noodle
with duck and black pepper
with prawn and squid
Hakka noodle 'v'
with shimeji mushroom and beansprout
Chicken fried rice with sugar snap peas
Taro root vegetable fried rice 'v'
Beef fried rice with black truffle
Jasmine rice 'v'
Only at Fontainebleau
Matcha, banana, caramelized puffed rice. Recommended wine: 2009 Château Doisy-Védrines, Sauternes, France (Available in glass)
Milk chocolate, praline, white coffee ice cream. Recommended wine: 2012 Fonseca LBV Douro, Portugal (Available in glass)