The double-boiled shark’s fin in traditional Beijing broth served in a Japanese stone pot accompanied by a bacon-onion roll was one of the restaurant’s specialities and created to be a best-seller from the beginning.
With the quality of ingredients and a serving vessel that would keep the soup hot for 20 min, ensures the last sip remains as delicious as the first.
There is also a selection of live seafood such as Australian lobster and oyster that patrons can have sashimi style, baked in superior stock and for a different experience, baked with cheese.
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