A country take on comfort food, chicken is very slowly cooked in a soup of eight herbs, including fennel, cinnamon and angelica. The flavour of the herbs is distinct but not over-powering.
A salad that only contains jelly fish in it, with the taste of savoury and fragrant.
Marinated with premium peppercorn and sea salt for 24 hours, then deep fried till tender on the inside and crispy on the outside.
Cook in a slow simmer for 4 hours to ensure the soup is bathed in the arresting aroma of red mushrooms.
Bred on natural seaweed and delivered fresh to your table.
Translucent noodles made from sweet potato that gives it a lovely, slightly chewy texture. Stewed in a rich pork broth with prawns, clams and vegetables.