Eight courses, eight conversations. Elliot Stables, after dark — when the warehouse glow meets the steamer baskets.
$96 per person
Each piece pleated this afternoon — har gow, siu mai, char siu bao, scallop dumpling, lobster har gow, vegetable crystal, abalone shu mai, and a sweet bao to close. Paired with Champagne or Riesling at the chef's recommendation.
Service runs from 6:30pm Thursday through Sunday. Twelve seats per service. Tasting only — no à la carte tonight.
水晶蝦餃
Four prawns, twelve translucent pleats, by hand. The bench mark dim sum has lived here since opening night.
$28
黑松露燒賣
Pork, prawn, black truffle shaving. The siu mai we'd serve a visiting chef without explanation.
$32
鹽焗鮑魚
Whole abalone in a salt crust, cracked tableside, served with XO and steamed jasmine rice. Two per order.
$72
叉燒鴨
House-cured, hung 24 hours, glazed five times. Not on every menu — call ahead to confirm.
$58
麻婆龍蝦
Sichuan numbing-and-spicy with lobster. The chef's nod to grandmother's kitchen, with new ambition.
$88
蛋撻
Pastry par-baked from morning, custard poured to order, finished in seven minutes. House standard for endings.
$14
Twelve seats per service, Thursday through Sunday. Bookings open six weeks in advance.
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