Wok-seared scallop with walnut oil & tossed eggplant (kinda forgettable), organic carrot ball with pumpkin puree (comfort foodish), chilled farm chicken with Szechuan spice chilli (this meat jelly is probably an acquired taste).
Double-boiled shark fin and chicken consomme with wood ear mushroom dumpling. Packed with ingredients, but a bit on the bland side.
Yin Yang Prawns (crispy prawn with hawthorne berry reduction & silver prawn ball with crab roe sauce). Two very different prawn preparations. Both competently cooked, but the latter let the prawn's natural flavour shine.
Lamb cutlet with Mongolian sauce and grilled leek. The lamb was too fatty and the sauce tasted too much like the black pepper sauces that often come with Western steaks.
Somen noodles in sweet yellow wine with five-spice roasted duck. Tasted nice and healthy (even though the luscious, tender duck slices were somewhat oily).
Barley sherbet with herbal jelly and mini-dumplings (satisfyingly refreshing) and salted egg yolk layer cake (too dried out).
We also ordered some items from the regular a la carte menu. The "Four Seasons" appetiser platter comprised crispy prawn wrapped with rice paper & black sesame seed, steamed fish maw topped with Chinese parsley superior sauce, cod in filo pastry, and pan-seared scallop with Szechuan bean sauce. All were OK, but none wowed us.