Palette Tea Garden & Dim Sum Menu

Slightly charred Bao filled with minced wagyu in a sweet and peppery sauce

Classic Cantonese opentop bbq roast pork bao with a sweet bean sauce

Stewed beef inners with turnips, classic nostalgic street food of Guangzhou

Stewed chicken feet in a sweet bean sauce with tofu

Classic chop pork rib steam with fermented black beans cured Chinese bacon with taro

Soft yuba stuffed with mushroom and pork braised in a rich savory sauce

Classic salted egg yolk molten custard bao

Jellylike daikon cakes with minced Chinese bacon, grilled on both sides and serve with a heaping pile of XO sauce

Taro, mushroom, carrots, and cabbage wrapped in a lite wheat wrapper and deepfried.

Shrimp and pork fat dumpling with chopped garlic chives, sweet corn, and mozzarella cheese wrapped in a crystal skin and seared on both sides

Minced pork Chinese chives wrapped in a wheat flour wrapper, crisp in a hot sizzling platter with a drizzle of hua due rice wine glaze to bring out aromatic

Shrimp and scallop dumpling wrapped in a spinach wheat flour wrapper. Served in a Sichuan vinaigrette and fresh herbs.

Shrimp and pork with dice mushrooms wrapped in wheat flour skin

Shrimp and pork fat dumpling fried and tossed in crispy garlic hodgepodge

Shrimp and bay scallop dumpling wrapped in a starch wrapper. It tops off with a spicy XO dried seafood sauce

Reinvented lotus leaf sticky rice with chicken, mushroom, abalone with savory abalone gravy

Braised dried abalone on top of a jumbo pork and shrimp dumpling

Cold water and hot water lobster with minced shrimp, wrapped in a crystal skin with a pipette of clarified lobster butter

Made with pork and a broth. Each dumpling is served on a spoon to catch the excess soup from spilling.

Orange Chicken Paprika flavored skin no pork by product Yellow Crab Roe with pork Turmeric flavored skin. Red Beef Beetroot flavored skin Green Kale with Pork Spinach flavored skin Black Black Truffle with Pork Squid ink flavored skin

Braised abalone over longevity noodle and mushrooms

Minced wagyu, tofu, mushroom, and crispy rice soup

Egg noodle wok toss with bean sprout and scallion for a light side dish

Crispy noodle balls with a clear scallop glaze

Slices of American wagyu wok sear and tossed with rice noodle, a staple of Cantonese cuisine

Minced wagyu stirfry with XO sauce and top with tomatoes

Sweet corn and cauliflower fried rice with egg strands

Squid ink fried rice with baby shrimp and dried akura hrimp

Crispy duck, black truffle, and garlic fried rice

Crispy fried softshelled crab, perilla, lemon, and nori

Chunks of shrimp and garlic chives, with a natural vegetable juice dyed crepe served with a sweet house soy sauce

Crispy pork belly glazed with a cranberry plum sweet and sour sauce

Sweet, sticky and tangy chicken wings.

Crunchy fried prawns tossed in a yuzu sauce, topped with wasabi aioli, candied walnuts, fresh fruits, and cucumbers

Honey pepper crispy bonein pork riblets

Crispy chicken wing dusted with Palette spice and typhoon garlic hodgepodge

Wokseared pork cutlet in scallion, shallots, and onion

Crispy chicken chunks, pickle shallots, house seasoning, sweet sour sauce, and lemon plum sauce

American waygu cube and roasted garlic cloves in black pepper sauce

Each Duck will come with a set of 10 momo wrappers. Condiments of sscallions, cucumbers, radish, and hoisin sauce.

Ginger scallion braised maine lobster in Yi mein

Live lobster from the tank, stirfried with sticky rice in an aged premium soy sauce

Coated with a savory layer of salted egg yolk with a hint of Thai basil and red chilies

Sweet, spicy, saucy stirfry crab

Live dungeons crab fried and toss in a hodgepodge of crispy garlic, herbs, and spices

Wok toss in garlic

Crispy tofu with Impossible Meat in a numbing and spicy sauce

Chinese broccoli with housemade oyster and abalone sauce

Stirfry with garlic shaving

Authentic spicy Sichuan green beans with preserved chili and olives

Flaky pastry stuffed with durian custard

Blueberry filled fried mochi

Sweet custard in a crystal skin

Baked egg custard in a flaky pastry crust