Gallery

Thirty-four plates

Photographs taken in our dining room. They show how the kitchen cooks and how it plates — the opening menu will be published separately, ahead of August 7, 2026.

From the water

Sashimi selection presented over crushed ice with garnishes
Whole crab in a fragrant chili and sweet pepper sauce
Fish poached in a deep pot of chili and Sichuan peppercorn broth
Steamed fish finished with chopped red chili and spring onion
Fillets of white fish resting in bright red chili oil
Fish fillets in a clear peppery broth in a blue and white pot
Poached fish fillet in a pale cream broth with cured ham and pickles
Shell-on prawns tossed with blistered cherry tomatoes and herbs
Golden crisp-wrapped morsels arranged along a long white plate
Squid served sizzling on a foil-lined hot plate with chili and greens

The wok, and the fire under it

Sliced beef tossed with peppers and garlic in a dark glaze
Mushrooms and dried chili tossed in a cast iron dry pot
Chicken with dried chili and peppers in a cast iron dry pot
Crisp shredded beef finished with fresh cilantro
Sizzling beef with peppers and a fried egg on a foil-lined plate
Sesame-coated chicken pieces in a glossy red sauce
Glazed ribs set over a nest of crisp rice noodles
Shredded pork with bamboo shoots served in a blue and white bowl

Broths and slow pots

Poultry in a golden broth served in a lidded porcelain pot
A green peppercorn broth with sliced meat and spring onion
A creamy seafood and tomato soup in a red lacquer bowl
A light egg and tomato soup being lifted by the spoonful
Thin sliced beef in a chili and egg broth topped with spring onion

Noodles and rice

The noodle bowls carry the mark of Special Noodle, the Northern California brand Si Jie built before Yu. Read how one became the other.

A Special Noodle bowl of hand-pulled noodles with braised beef and egg
A Special Noodle bowl of wontons in clear broth with greens
Noodle soup with fried tofu, egg and greens in a red broth

Small plates and dim sum

Translucent steamed dumplings with green filling in a bamboo basket
Pan-fried chive cakes on a green glazed plate
Three golden puffed pastries on a curved white dish
Fresh rice-paper rolls with two dipping sauces
Neatly rolled morsels plated with garden peas beside a porcelain cup
Aromatic sauce being poured over a cold platter of sliced meat and cucumber

To finish

Fresh cherries with dark crumb arranged on a white plate
Two torched custard desserts served in gold foil cases

Reserve a table