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Gallery

Eighty-one plates

Photographs taken in our dining room. They show how the kitchen cooks and how it plates. The opening menu will be published separately.

From the water

Peking duck carved into glossy slices, served with warm pancakes in a bamboo steamer, cucumber, spring onion and sweet bean sauce

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

Crab tossed with golden garlic crumbs on a round stone plate

Prawns in a pale cream sauce with green peas and dark garnish

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

Beef cubes served on hot stones with flames rising behind the plate

Sichuan chili chicken heaped with dried red chilies in a white bowl

Crisp fried chicken pieces with dried chilies on a curved white plate

Crisp battered pork in a sweet and sour glaze in a white bowl

Sliced pork stir-fried with green chilies and spring onion

Shredded mushrooms tossed with chili in a white lotus-shaped dish

Crisp-crusted medallions plated over coloured pearls with a paper parasol

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

From the garden

Eggplant and green beans stir-fried together on a leaf-shaped plate

Dry-fried green beans with a minced garnish in a white bowl

Braised cabbage with red chili in a dark cast iron pot

Broccoli and carrot stir-fry served in a red pedestal bowl

Chilled salad greens dressed and served in a rimmed porcelain bowl

Noodles and rice

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

A Special Noodle bowl with braised beef, greens and a soft egg

A Special Noodle bowl of wontons in clear broth with greens

Noodle soup with fried tofu, egg and greens in a red broth

Noodles lifted from a wooden bucket beside a plate of sliced fish

Zhajiang noodles topped with dark bean sauce, cucumber and carrot

Noodles in a sesame broth with spring onion, cucumber and a crisp topping

Beef noodle soup with broccoli, egg and greens in a blue and white bowl

Braised pork noodle bowl with a halved soft egg and greens

Spicy noodle bowl topped with braised meat, cilantro and egg

Noodles in a chili oil broth with egg and greens

Noodles topped with sweet chili chicken, greens and a soft egg

Noodle bowl fanned with sliced pork and a wedge of omelette

Noodles with eggplant, minced pork and a soft egg

House noodle bowl with shredded meat, greens and egg

Noodle bowl with beef, leafy greens and a halved egg

Noodles with minced pork and chopped long beans

Noodles with braised chicken in a glossy sauce

Noodle bowl with cumin beef, greens and a wedge of omelette

Noodles with shredded pork, scallion and greens

Noodle bowl heaped with crisp shredded pork

Noodles topped with prawns in a sweet and sour glaze

Noodle bowl with shredded chicken, greens and omelette

Noodle bowl with mixed vegetables, egg and a crisp topping

Noodle bowl with braised beef, peppers and greens

Fried rice noodles with beef and bean sprouts in a scalloped bowl

Fried rice pressed into a ring and plated on a wooden board

Fried rice served in a hollowed pineapple half on a white plate

Small plates and dim sum

Steamed buns finished with spring onion and black sesame, presented in a handled bamboo carrier beside a dragon-painted teapot on a gold-inlaid lacquer table

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

Steamed barbecue pork buns in a yellow-rimmed bamboo steamer

Glutinous rice parcels wrapped in lotus leaf in a bamboo steamer

Translucent crystal shrimp dumplings in a bamboo steamer

Steamed spare ribs with chili and spring onion in a bamboo steamer

Braised chicken feet in a dark sauce topped with spring onion

Three pan-fried chive cakes arranged on a long white plate

To finish

Fresh cherries with dark crumb arranged on a white plate

Two torched custard desserts served in gold foil cases

Sesame-coated fried dough balls served on a leaf-shaped dish

Reserve a table