Chefs Daily Special
The chef chooses the appetizer of the day
€0.00
€28.75
Van Heuven Goedhartlaan 15, 1181 LE Amstelveen, Netherlands
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The chef chooses the appetizer of the day
山楂雪梨银耳冻
Homemade translucent dim sum filled with shrimp & truffle
Inner Mongolian style homemade siu mai filled with tender lamb, famous for its water-thin dough
Stuffed with Wagyu, shiitake mushrooms and topped with tobiko eggs
Filling of tender duck meat mixed with fresh vegetables
Soft bao filled with meat broth, crispy bamboo and pork
Stuffed with a combination of black truffle sauce and various mushrooms
Fluffy steamed bao filled with tender pork belly
With lime dressing and frothy lime foam, served on homemade Sichuan-style pickles
French whelk, vongole and baby octopus in a zesty soy dressing
Served on cucumber in a spicy chilli oil with white sesame
Deliciously tender duck meats with fried tofu, edamame beans and oyster mushroom
Sweet marinated deep-fried sea bass fillet
Paper-thin sliced celery salad with Chinese vinaigrette
Braised and served with soy sauce Shang Hai Style
Marinated in a spicy soy-vinaigrette, topped with spring onion
Sweet and savoury marinaded duck (half)
Cantonese style marinated in herbal-salt, then lightly poached and served with bone
With couscous, apple and avocado
Encased in a soft jelly from its own herbal stock and topped with finger lime
Add a Morden twist to the traditional Beijing roasted duck, with this supplement of duck skin, Osmanthus pudding, cucumber & Baerii caviar
Braised lobster in a sauce of scallion and ginger with long life noodles
With Shaoxing rice wine and shrimp flavoured silky smooth egg custard
With homemade black-pepper sauce, topped with fresh basil leaves
Marinated dry stir-fried lobster with Sichuan peppers, dried chilis and peanuts
With deep-fried garlic and fermented black bean paste
Baked and served in a hot stone pot with white and red pepper corns
With Shaoxing rice wine and shrimp flavor egg custard
In a sweet soy reduction and spring onion sauce
In a rich textured creamy chicken broth with wild rice
Slow cooked in meat broth served on Chinese yam and wild rice
Filled with sun dried abalone, black tiger prawns, quail egg, dried fish maw and wild mushrooms
Slowly braised in a herbal gravy meat broth and served with black truffle abalone sauce
Steamed big fish head with homemade spicy chopped chilli pepper sauce
Slow cooked big fish head in sweet soy reduction with deep dried spring onion
In the shape of a squirrel tail with sweet and sour sauce
With black woodear mushrooms in light soy sauce
With a mix of seasonal vegetables
In a broth of Chinese fermented sauerkraut with fresh chili and coriander
Sautéed with chestnut and spring onion, lightly breaded with Gong Bao sauce
Pan-fried enriched with a kick of hot XO paste fresh morels mushrooms and green asparagus
Deep fried black tiger prawns with wasabi flavour, topped with roasted almond flakes
With Taizhou glass noodle in a spicy rich meat broth
With boiled homemade shrimp balls, bean curd and seasonal vegetables
With homemade rose-sauce
Filled with a lightly sweetened egg custard (4 pieces)
With mango, pomelo and white chocolate
In a sweet and cold winter melon dessert soup
捞起金鸡·椒麻生捞脆皮鸡丝
潮式生腌阿根廷红虾
凉拌云南石屏豆腐丝
冰花牛肉生煎包4只
(50 mins preparation 五十分鐘準備時間)
Fine, hand-rolled green tea pearls with a natural scent of Jasmine flowers
A lightly fermented Oolong tea, that maintains a beautiful vibrant green appearance. Soft & flowery
A fresh and anti-oxidant rich White tea with notes of fresh flowers and citrus fruit
A rare and intense Chrysanthemum tea with earthy & honey notes. Soothing for the stomach