Start cold and sharp. Velvet poached ginger-scallion chicken, smoked duck in a dark soy glaze, sweet soy-glazed crispy fish, "Crystal" crispy river shrimp, salt and pepper sand shark, and seasonal chilled flower crab. Light, savory bites made for sharing and pairing with a cold drink.

The heart of the Shanghai table. Signature red braised pork belly, huadiao wine chicken, black pepper beef cubes, honey pork neck, and drunkard's steak sit alongside sizzling garlic pork ribs, crispy lime salt and pepper wings, and drunken velvet liver. Add classics like yu-xiang shredded pork, sweet and sour ribs, gu lao rou, a golden pork cutlet, and a braised pork meatball.

Fresh from the wok and the clay pot. Thai spicy stir-fried clams, white wine and French butter clams, sizzling squid clay pot, blanched fresh shrimp, and golden crispy rice cake shrimp. Rounding it out are pan-fried salted hairtail, squid with salted egg yolk, steamed sea bass with soy, sweet and sour sea bass flower, and tender squid in scallion oil.

Wok-fired greens with real flavor. Shanghai bok choy, asparagus in oyster sauce, tomato and scrambled eggs, smoky bacon cabbage, tomato and cauliflower wok-toss, and aromatic chives with shredded pork and tofu. Plus wok-fried morning glory, a sizzling claypot lettuce with shrimp paste, and sea salt French fries.

Steamed, pan-fried, and crisped to order. Signature xiao long bao, crispy pan-fried pork buns, mini Shanghai "silk" wontons, pork and shrimp wontons, crispy-bottom pork gyoza, sticky rice shumai, and golden spring rolls. The Shanghai classics, made to start a meal or be the meal.

The satisfying finish. Pineapple fried rice with fresh shrimp, Yangzhou fried rice, Parma egg botanical rice, Shanghai fried noodles, and melt-in-mouth soy braised short ribs noodles. Add a bowl of steamed jasmine rice to round out the table.

A sweet, light ending. Mango pomelo sago, silken matcha tofu pudding, brown butter mochi with vanilla ice cream, and almond tuile with vanilla ice cream.