Chef Gao has created this signature dish with a Southeast Asian twist. It features fresh handpicked prawns in a homemade curry sauce with cauliflower. The dish is served with deep-fried golden buns, which are crispy on the outside and soft on the inside. They are ideal for soaking up the flavourful gravy.

This prized Shanghainese dish is typically served on special occasions, like Chinese New Year, because it takes a lot of effort to prepare. It features a rich filling of abalone, sea cucumber, shrimp, conpoy, duck gizzards, bamboo shoots, mushrooms, pine nuts, lotus seeds and glutinous rice, which is stuffed into a duck skin by hand and shaped into an auspicious gourd.

Also known as “Lion’s Head” due to the size of the meatballs in it, this dish is often served at national banquets. It embodies the century-old heritage of Huaiyang cuisine. To make this dish, freshly minced pork is shaped into a ball by hand and simmered for three hours with abalone. The result is a rich, flavourful dish that should not be missed.

This dish is a Huaiyang classic that requires the chef's precise mastery over the knife to slice through paper-thin bean curd skins. The dish is nutritious and refreshing with a subtle sweetness.