Personal Chef Ronald Pak Huen
NEW TERRITORIES, Hong Kong
Discover a harmonious fusion of Thailand’s vibrant, aromatic flavors and China’s time‑honored cooking techniques. Our menu celebrates the best of both worlds — from wok‑seared noodles kissed with “wok hei” smokiness to fragrant curries layered with lemongrass, galangal, and coconut milk.
Appetizer 
The result is a playful, flavor‑packed appetizer that’s familiar yet unexpected, delivering comfort and excitement in every bite.
Main Course 
Cantonese classic where golden, crispy‑fried egg noodles are shaped into a delicate “nest,” cradling a vibrant medley of stir‑fried seafood, tender meats, and seasonal vegetables
A wok‑seared harmony of wide, chewy rice noodles and smoky‑sweet Cantonese barbecue pork (cha siu), kissed with the deep caramel notes of Thai dark soy sauce. The noodles are tossed over high heat
A whole fresh grouper, gently steamed to preserve its delicate sweetness, is bathed in a zesty Thai‑style sauce of fresh lime juice, fiery bird’s‑eye chilies, and fragrant garlic
Plump, sweet crab meat is gently simmered in a luscious Thai red curry sauce, where the creaminess of coconut milk meets the fragrant heat of red curry paste.
Tom yum goong broth, Chinese wonton elements, egg noodles, assorted vegetables, and seafood
Dessert 
A luxurious twist on the beloved Thai classic, this dish layers the tropical charm of ripe, golden mango and creamy coconut‑infused sticky rice over thick‑cut slices of golden‑brown French toast