Apricot Tea of Liguang
Sun-dried Dunhuang apricots, slow-steeped with rock sugar and chrysanthemum.
Hand-pulled, slow-braised, fire-grilled — a card built around the staples of Xinjiang and the Northwest.
Four dishes the kitchen will always recommend on a first visit.
Sun-dried Dunhuang apricots, slow-steeped with rock sugar and chrysanthemum.
Big Plate Chicken — braised with potato, peppers and house chilli over hand-pulled noodles.
Wood-fire grilled, dusted with cumin, chilli and toasted sesame.
Slow-stewed brisket in tomato and aromatics, finished tableside with house bread.
Lobster, ribs, scallop and corn — flame-finished tableside, the table centrepiece.
Reserve our turquoise alcove for celebrations — six to ten guests, beneath the mandala wall.
Our complete bilingual menu — from Silk Road hot dishes to chilled Liang Cai. Photograph or save for your visit.
