Appetizers: Peking Duck Salad (mesclun lettuce, almond, orange, truffle vinaigrette, $14); Rock Shrimp Green Papaya Salad (heirloom tomato, spicy lime vinaigrette, $14); Chicken Somen Noodle Salad (julienne cucumber, bean sprout, sesame garlic soy glaze, $13); Peaky Toe Crab Salad (avocado, mango, citrus dressing, $16); Ahi Tuna Roll (julienne carrot, rice noodle, sweet chili sauce, $15); Seared Marinated Black Cod (ginger soy glazed, crispy pastry, lettuce wrap, $14); Pan-seared Pot Stickers (pork, cabbage, bamboo shoot, $12); Honey Glaze B.B.Q Spare Rib (Shanghai pickled cabbage, $16); Crisp Shrimp Toast (black and white sesame seeds, $16); Vegetable Spring Rolls (sweet and sour sauce, $12); Wing Lei Single Sampler (Chef Richard's selection, $22).
Soups: Chicken Wonton Soup ($10); Classic Hot and Sour Soup ($10); Seafood Sizzling Rice Soup ($12); Cantonese Soup ($10/p.p.).
From the Tank: Alaska Geoduck Clams (sashimi, steamed, two-style: wok-tossed and peppered salt, $198/each); Santa Barbara Spotted Prawns (sashimi, poached, soya, salty egged, x.o., Sichuan peppered, $15/each); Australian Spiny Lobster (sashimi, wok-fried, ginger and scallion, chili fu-yee, $83/lb.); Washington Dungeness Crab (ginger and scallion, tai chin, curried clay pot, peppered salt and garlic, $65/each); Australian Crystal Crab (sampan style, steamed, far dew and scallion, $168/each); Australian Coral Cod (steamed with ginger and scallion, oil-infused and wok-fried, $198/each).