The focus is on dishes made with high-quality international ingredients, from traditional dim sum to bird’s nest soup

Traditional dishes such as honey-roasted Wagyu beef char siew and oven-roasted lemongrass baby pigeon get a new spin

There’s also hotpot, steamed egg custard with sea urchin and simmered Fukui Spanish mackerel, Kyoto radish and yuzu miso

Specialities are lychee wood barbecued meats such as Peking duck, Te Mana lamb, pork belly, goose and suckling pig

Wagyu, Kagoshima, US prime, Dutch veal and Ibérico pork chop – name it and it’s on the menu

The eatery also offers connoisseur Chinese teas and 16,800 wine labels from major regions

Stand-out dishes include hot and sour soup and secret-recipe king crab leg with a crisp coat

Innovative items include Impérial caviar and king crab refreshed with crustacean jelly and cauliflower cream, and crispy soft-boiled egg with caviar and smoked salmon

On the menu: live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef

The menu offers assorted sushi sets and omakase menus featuring sashimi and chef’s choice of sushi

Signatures are braised bird’s nest with fish maw broth, and fresh oyster with bean curd custard topped with spicy lemon jelly and caviar

The suckling pig and roasted three-layer pork belly are delicious, as is the superior bird’s nest with fish maw in chicken broth

Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities like free range chicken and suckling pig

Among the signatures are braised sea cucumber with Shandong leek, and broiled Wagyu slices with Shandong leek served with sesame puffs

Top dishes to order: poached chicken with green peppercorns, braised sea cucumber with leek and braised pork belly with preserved vegetable

Prime steaks here include Australian M7 Wagyu tenderloin and Japanese Kagoshima A4 beef strip, rib-eye and bone-in black Angus porterhouse and tomahawk

Must-tries are the calçada de bacalhau, traditional salted cod, and the 24-hour slow-cooked suckling pork

Tasting menus include dishes such as roasted duck foie gras with butternut from Nice, and French beef with purple aubergine, buckwheat and coriander

Mains feature dishes like parihuela, a broth made with the catch of the day, clams, sea grapes and casaba

The Aveyron lamb and yellow chicken from Landes are good mains; top starters include the in-house salted cod and confit Taiyouran egg

Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce

Seasonal ingredients include steamed abalone with shirako, bird’s nest and fish maw, Hata and Hokkaido sea urchin

The 17-21 course omakase menu includes surprise creations made from the seasonal ingredients on hand

The chef offers maguro tossaki with meat from near the tuna’s head – a rare dish

The eatery is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin-starred Tokyo restaurant

Seasonal dishes are Hokkaido horsehair crab, yuzu-dusted monkfish liver and dual uni from Kyushu and Aomori

The chef chooses only the finest fish from the waters off Hokkaido and Kyushu

Chef’s special menus include sashimi, tempura, teppanyaki and a simmered dish, such as Chiba eggplant with pumpkin and spinach

Recurring dishes are hard to come by, but recent choices have included seasonal sashimi, foie gras monaka duet and Wagyu katsu matsutake sukiyaki