Tan-Jia’s Lobster Broth

A specialty of our chef best described as an Oriental intepretation of the classic Lobster Bisque - rich, substantial and luxurious.

Mermaids in the Mist

A new version of our soup. The wonderfully luscious Chilean seabass in a light ‘miso-type’ broadbean broth with an added Szechuan spiciness - just enough create a tingle in your tastebuds.

‘A Sea of Eight Treasures’

A thick soup of eight finely chopped ingredients including water chestnut, chinese mushrooms, baby corn, prawns, scallops, shark’s fin, wolfberries and Gold.

Hot & Sour Soup

We are particularly proud of our Hot & Sour soup recipe which has the added luxury of fresh scallops and king prawns. Please let us know if you have tasted a better version elsewhere.

Wasabi Prawns

King Prawns with a spicy wasabi infused mayonnaise alongside little cubes of sweet mango & basil seed. Sounds like a over-complicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites.

‘Oriental Lamb shank’

Pulled off the bone, cooked in a 12 ingredient marinade and topped with a rich chicken & garlic crème layer. Lamb shank is often served in very large, filling portions. This however, is an appetiser sized amount designed as a prelude to a fulfilling meal.

A Nest of Imperial Jewels

Chopped prawn pan-fried with mustard greens and served on butterhead lettuce wraps.

‘Shanghai’ Noodles

Translucent glass noodle sheets served with sliced chicken and chopped corriander in a soya and sesame oil vinaigrette.

Soft-Shelled Crab with Julienne Green Mango

Deep fried with a crispy coating of spiced batter, garlic, chilli, shallots and peppercorns served with julienne young, green mango.

Asparagus, Spinach & Glass Noodle Salad

with a Honey and Lime Dressing

The Parcels of Prosperity

Miniature deep-fried ‘Chinese Croissants’ filled with finely chopped prawns.

Oriental Mushroom Salad

with lettuce, crunchy black & white cloud fungus, pine kernels and a sesame & ginger dressing

Canapes of Prawns on Toast

with a sprinkling of black & white sesame seeds

Braised Abalone & Airflown ‘Kai Lan’ in a White Truffle Jus Reduction

One of our best recipes and the perfect introduction to the unique luxury that is Abalone. As one of the most precious ingredients, it is cooked gently over many hours. The cooking process here lasts 3 days to ensure that the marinade is fully absorbed! The flavoursome abalone & rich reduction is balanced with lightly cooked baby ‘kai-lan’ leaves. | (available with Bai-Ling Mushrooms instead of Abalone Price: £21.00)

Braised Imperial Shark’s Fin Soup

Relish the unadulterated taste of pure imperial shark’s fin served with lightly stir-fried beansprouts

‘Buddha Jumps Over the Wall’

A highly extravagant soup with exquisite ingredients. Abalone, superior shark’s fin, dried scallops, sea cucumber, ginseng, corn-fed chicken, chinese mushrooms and Gold in a broth fit for an Emperor. | (Requires 5 day’s notice)

Scallops & Tiger Prawn with Glass Noodles

Cooked in garlic, chilli, shallots, coriander, honey, this is a spicier variation of the Cantonese steamed scallops with soya sauce classic with the influence of the stronger South East Asian flavours.

Bai Ling Mushroom & Airflown ‘Kai Lan’ in a White Truffle Jus Reduction

Wagyu Beef with Noodles

Only the highest grade 9 of the legendary Wagyu beef is used. The Wagyu is lightly marinated, pan-fried and served over a ‘disk’ of crispy noodles. The key to this dish is a sauce & marinade which does not overpower the delicate flavour of wagyu. | Alternative of Lamb instead of Beef Price: £14.00 / person

Lobster Braised with Spring Onions & Ginger

Unusually, a recipe which people in the Far East come to London to eat. It is a dish which has evolved over the years in the London Chinese restaurant to be come a classic. Served with steamed egg noodles.

Peking Duck in 2 Courses

| Arriving as 2 separate dishes, the Peking Duck is initially hung to season and roasted over flames to produce a duck with the crispest of skins. | The skin is served as squares topped with foie gras infused with five spice, chinese wine, cinnamon, ginger and topped with a layered pastry of crispy beancurd skin. The dish includes 4 servings of the pastry | In addition, the meat of the duck is served traditionally, with chinese pancakes, cucumbe

Aromatic Crispy Duck

Succulent duck marinated in a blend of spices, deep fried to perfection and served with soft pancakes. We also have a vegetarian alternative to this. | for a whole duck £57.00 | for half a duck £31.00

Aromatic Crispy Beancurd

For too long have vegetarians been excluded from the experience of consuming the long time favourite of Crispy Duck. Crispy layered paper thin beancurd sheets marinated in a blend of spices, deep fried to perfection and served with soft pancakes.

‘The Phoenix and the Rising Sun’

Chicken slices with organic Honshimeji mushrooms stir-fried in a homemade preserved chilli sauce

‘The Drunken Phoenix on the Scented Tree’

Roasted whole spring chicken marinated with a light but fragrant infusion of Cinnamon bark and Chinese Wine

Szechuan Chicken Cashew Nuts

An absolute Chinese restaurant classic but with a recipe unique to us - spicier and more intense. Pan-fried slices of chicken laced with dried chillies, spring onions, cashewnuts and crisp seaweed in a dark soya sauce.

Braised Chicken Peking

The nostalgic inclusion of a dish which has been in this restaurant since 1979! Chicken breast, braised with finely cut ginger and garlic in a light stock.

Steamed Chilean Seabass Fillet, Chopped Snow Leaf topped with Shrimp Crumbl

Chilean seabass is the only fish we have tried which reaches the quality of live fish served in restaurants in the Far East - rich, succulent, luscious and unbelievably moist.

‘Yin-Yang’ Dover Sole

2 contrasting sauces accompany the Dover-sole panfried with a light coating of batter - a black bean sauce with the addition of red chilli to add little bit of spice and a garlic & red shallot mayonnaise.

Steamed Seabass Ginger & Spring Onions

Flavourful but light enough to preserve the natural taste and texture of the fish. Chinese traditionally order fish in this recipe as a benchmark to compare the quality of different types of fish.

‘The Great Tiger of the Spice Route’

Tiger Prawns scented with crisp Curry Leaves served with a dressing of Lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Stuffed Aubergines

Very much a comfort food recipe. Aubergines stuffed with finely chopped prawns and pan-fried in a fragrant & savoury black bean sauce.

‘Chang Sah’ Prawns

A tightly kept secret recipe combining 15 ingredients named after the region of Hunan where our Head Chef served his apprenticeship.

Scallops, Fresh Lily Bulb and Asparagus with XO Sauce

Xo Sauce is an intense 16 ingredient chilli sauce made with finely chopped seafood and parma ham.

Sirloin with Black Pepper, Garlic Flakes and Sliced Chinese Croissant

Highly marbled Beccleuch beef cut into cubes instead of the usual the traditional slices to ensure that any imperfections in the beef will be obvious.

Beef ‘Chop Suey’

A Chinese Philosopher once said that “creativity is finding inspiration from the ordinary.” This recipe is inspired by one the most stereotypical recipes available in the infamous ChineseTakeaway! However, done witht he best ingredients, it is a dish of simple, unpretentious flavours of lightly marinated sirloin and bean-sprouts - light but ever so tasty.

Ostrich pan-fried with 3 chillies

A great alternative to beef with all the taste and texture of very tender beef fillet but at the same time, very low in fat. This Hunanese recipe is a spicy one using 3 varieties of chillies.

Lamb with Ginger, Spring Onions & Oyster Sauce

The classical match of the spicy fragrance of ginger and crunchy spring onions is probably the most recognised combination in our cuisine.

Flaming Drunken Pork

A dish cooked in a mild champagne sauce and served flaming in Chinese rice wine.

Roasted Pork Belly

A dish for the pork lover. Slightly fatty roasted pork belly balanced with crisp julienne apple, fragrant mint leaves and a sesame, chilli & rice wine sauce.

Sweet & Sour Pork

Undoubtedly the best known ‘comfort-food’ in a Chinese Menu which varies in style from one Chinese Community to the next. Our version is inspired by the original South East Asian Chinese version.

‘Chai’ with Black Pepper, Garlic Flakes and Sliced Chinese Croissant

The Spice Route ‘Chai’

‘Chai’ scented with crisp Curry Leaves served with a dressing of Lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

‘Chai’ cooked with 3 Chillies

This Hunanese recipe is an extremely spicy one using 3 varieties of chillies.

Chang Sah ‘Chai’

Paper thin layers of crispy tofu, rolled around julienned vegetables and cooked in the Chang Sah sauce - a tightly kept secret recipe combining 15 ingredients named after the region of Hunan where our Head Chef served his apprenticeship.

Braised Homemade Tofu with “Tan Jia’s Reduction”

Served with baby spinach, crabmeat and a duck & carrot reduction. This sauce was originally created for an Emperor’s dinner by the ‘Tan’ clan of chefs.

‘Ma-Po’ Spicy Aubergines & Homemade tofu

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of homemade beancurd & aubergines.

Fungi Foursome

4 varieties of Organic Oriental mushrooms supplied to us by a small farm on the South coast, lightly cooked in a unobtrusive garlic and soya sauce.

Spinach with Poached Enoki Mushrooms

Served with Bunito flakes

Seasonal Chinese Vegetables

Traditional Chinese greens cooked in the style of your liking

Spice-Scented Fried Rice

Rice scented with spices to add a hint of difference without overwhelming the taste of main dishes. | Chilli Corriander, or Ginger & Sesame Oil

Steamed Rice

Steamed Noodles with Lobster Stock & Shallots

Egg Noodles with Shallots & Olive Oil