S T A R TERS R oas t lamb b elly with chilli, c oriander and c u min 10.0 0 D e e p fried min ced p ork s p ring r o ll 5. 5 0 D e e p fried ve g e t able spring r oll (v) 5. 0 0 S t e amed meat and p rawn d u mpling S t e amed beef d umpling with ginger and spring onion 6.5 0 Roast lamb belly with chilli, coriander and cumin D e e p fried squ i d wit h s w e e t a n d sour d ip 8. 5 0 B e ijing dumpling with garlic a n d vinegar d ip G u o tie ( shallow fried B eijing d u mpling) with ginger and vinegar dip Steamed meat and prawn dumpling Salt and pep per t o fu (v) 5. 5 0
C OLD ST A R TERS P o ached b e lly pork with crus hed garlic in c h illi oil King be an p a s try and s h red ded p o r k wit h cucumb er and black f u n g u s P o ached king prawn with cele ry H o memad e st yle w arm and s p icy chicken Poached belly pork with crushed garlic in chilli oil SOUPS T hree de lic acies s e a f o od ho t a n d sour so u p C h icken an d s wee t c orn so up King bean pastry and shredded pork with cucumber and black fungus W o n t o n s oup S e a f o o d an d be a n curd c o riande r s oup Sliced p ork an d mix ed v e g e tab le so u p Mixe d ve g e tab le s o u p (v) Poached king prawn with celery T o fu an d mixe d vege table s o u p (v)
Signature BEIJING C RISP Y DUCK W hole Du c k 60 Half Duck 35 Prepared m e t iculously by o ur chefs according t o an ancient recipe, J I N s B e ijing d uck is truly authentic a n d presented o v e r 2 servings Firs t se rving Cris py d uck s kin with : G r anula ted sugar, pe anut an d pick led gin ger P a n c akes wit h ho i sin sau c e, s h r e dded l e ek an d cucumb e r JIN s authentic signature Beijing crispy duck P a n c akes wit h garlic past e, r a d ish and c abb age S e c ond serving O u r che f s will pre pare a sec ond d ish t o allo w y o u t o s a v o ur th e du ck mea t t o i t s fullest First serving Please cho ose fr om: O p tion 1 O p tion 2 O p tion 3 O p tion 4 D uck soup with t o f u Crispy salt and pepper duck Fried rice with d uck Fried n oodles with d u c k R o astin g t ime app r o x ima tely 45 min u t es p e r duck. Adv a n ce ord ers are r e c ommen d ed
FISH MAINS S t eame d se a b a s s with gin ger a n d sp ring onion 1 6.5 0 Cris py s eab a s s with swee t v i n e g a r Cris py s eab a s s with min ced p o r k Sich uan s t yle 1 6.5 0 1 7. 0 0 Crispy seabass with minced pork Sichuan style Saut eed king praw n s ( shell on ) with swee t and so ur s auce 1 6. 0 0 S tir fried slice d fille t o f fish with vege table s in b lack p e p p er s a u ce 1 5. 0 0 Fried king prawns (shell on) with green and red chilli Frie d king praw n s ( she ll on ) with gre e n a n d red chilli 1 6. 0 0 S tir fried so ft s hell cr ab with salt and p e p p er 1 7. 5 0 S tir fried squid with aspar agu s a n d mange t o u t in X O s auce 1 4.50 Stir fried soft shell crab with salt and pepper
MEAT MAINS Stir fried shredded pork in hoi sin sauce served with pancakes 13.50 Stir fried bean and minced pork with chilli 14.00 Dong Po braised belly pork spicy hot poached slice of pork in chilli oil 14.00 Stir fried shredded pork in hoi sin sauce served with pancakes Crispy shredded beef with Cantonese sauce 14.50 Gong bao chicken with peanut and dried chilli 14.00 Stir fried sliced lamb with onion, chilli, coriander and cumin 15.50 Honey roasted char sui 15.50 Geleshan chicken 12.50 Honey roasted char sui
T OFU Sichuan Mrs Sp o t t y s t o f u and mince d bee f 15. 0 0 Cris py t o fu wit h s t raw m u s h r o o m, re d p e p per, baby c o r n and b lack fun g u s 13. 5 0 S tir fried egg t o fu with three d e lic acie s sea f ood i n s p icy X O sau ce 15. 0 0 Cris py e gg t o fu with s alt, p e p p er and chilli (v) 12.50 VEGET A BLE S S t ir frie d s wee t c orn an d baby c orn with pin e k erne l (v) Crispy egg tofu with salt, pepper and chilli (v) Saut eed shred ded po t a t o with sliced red c h illi (v) B r aised au b e rgine wit h s wee t c h illi s auce P o ached pak cho i with o y s t er s a u c e S tir fried pak cho i with garlic (v) 9. 5 0 9.0 0 Sauteed shredded potato with sliced red chilli (v) B r o c c o li with C hines e m u s h r o o m (v) N O O D LES AN D R I C E C old noo dles with garlic an d vinegar (v) Poached pak choi with oyster sauce S tir fried noodles wit h b e a n spr o u t s (v) Egg fried rice (v) 4. 0 0 S t e amed fr agr a n t rice (v) 3. 0 0