Sample menuWritten to the vessel
Chinese menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
This refreshing northern Chinese dish features chilled hand-pulled wheat noodles from Shanxi province, renowned for their chewy texture. The noodles are tossed in a creamy, nutty sauce made from roasted sesame paste sourced from Zhengzhou, Henan province, and tender shreds of free-range chicken from Lingnan. Garnished with crisp julienned cucumbers from Shandong province, this dish offers a harmonious blend of flavors and textures, perfect for a summer meal.
This elevated appetizer features succulent Maine lobster meat, renowned for its sweet flavor. The lobster is finely chopped and mixed with aromatic minced ginger, chopped scallions, a touch of soy sauce, sesame oil, and a lightly beaten egg white to bind the mixture. Spread onto slices of artisan white bread, the toasts are then pan-fried until golden and crispy. Served with a side of ginger-scallion dipping sauce, this sophisticated bite offers a delightful fusion of textures and flavors.
Originating from northern China, these flaky, savory pancakes are made from a simple dough layered with chopped scallions and pan-fried to a crispy exterior while remaining tender inside.
Crispy fried rolls filled with a savory mixture of vegetables such as cabbage, carrots, and mushrooms. Served with dipping sauces like sweet chili or black vinegar.
This celebrated dish from Beijing features free-range ducks sourced from Silver Hill Farm in Ireland, renowned for their quality and flavor. The ducks are meticulously prepared to achieve crispy skin and tender meat, roasted in the traditional style. Served with thin Mandarin pancakes, julienned spring onions from Evesham, UK, and a rich sweet bean sauce from Beijing.
This spicy stir-fry from Sichuan features diced free-range chicken from Lingnan, known for its tender texture. Stir-fried with roasted peanuts from Shandong province, bell peppers from Hunan, and fiery Sichuan chili peppers, all tossed in a flavorful sauce that balances heat and tanginess. The dish is finished with a touch of Sichuan peppercorns, providing a signature numbing sensation.
A popular street food from Sichuan, Dan Dan Noodles consist of wheat noodles topped with a spicy, tangy sauce made from chili oil, Sichuan peppercorns, and crispy vegetables, delivering a satisfying combination of flavors and textures.
This exquisite dish showcases succulent Alaskan king crab sourced from the icy waters of Alaska, renowned for its sweet and tender meat. The crab is steamed to perfection, then gently tossed in a fragrant sauce made from freshly grated Chinese ginger and thinly sliced scallions from Shandong province, China. A splash of premium Shaoxing rice wine from Zhejiang province adds depth, while a touch of light soy sauce and oyster sauce enhances the umami flavors. This preparation offers a harmonious blend of sweetness and aromatic spice, elevating the natural richness of the crab.
This refreshing side dish from China's Hunan province features locally grown cucumbers, renowned for their crisp texture, which are gently smashed to better absorb the tangy dressing. The dressing combines freshly minced garlic from Jinxiang County, known as the "Garlic Capital of China," with aged Zhenjiang black vinegar and spicy Hunan chili oil.
This simple yet flavorful dish highlights the natural crispness and subtle sweetness of fresh bok choy sourced from the fertile fields of Guangdong province. Quickly stir-fried with aromatic Heimei garlic from Jiangxi province, and a touch of premium oyster sauce from Lee Kum Kee in Hong Kong.
In this satisfying dish from Shanghai, locally cultivated shiitake mushrooms are gently braised in a savory sauce made from Shaoxing rice wine brewed in Suzhou, and a hint of rock sugar from Guangxi province. The mushrooms absorb these rich flavors, complementing their earthy taste and resulting in a tender, umami-rich dish that exemplifies Shanghai's penchant for subtly sweet and savory flavors.
The essence of the dish is a harmonious blend of rice and eggs remains unchanged. Its enduring popularity is a testament to its adaptability and the universal appeal of its comforting flavors.
Crispy on the outside and chewy inside, these deep-fried glutinous rice balls are coated with sesame seeds and filled with sweet red bean.
Originating from Cantonese cuisine, these tarts feature a flaky pastry crust filled with a smooth, lightly sweetened egg custard.
Chef Jose Collado
Senior Sous Chef