Every Fold
Is a Promise
Kept to Tradition

Fine-cut pork belly, shaoxing wine, scallion, and a whisper of sesame in a hand-pleated wrapper.

Lump crabmeat, fresh chives, a touch of chili oil, served with our house-made black vinegar.

A medley of foraged mushrooms, truffle oil, thyme, and aged pecorino in a golden wrapper.

Whole tiger prawns, Sichuan pepper, gochujang, and cilantro — bold, numbing, unforgettable.

Seasonal vegetables, silken tofu, ginger, and a hint of five-spice — a celebration of the harvest.

Maine lobster, ripe avocado, yuzu kosho, and microgreens — luxury in every bite.

Stretch-thin noodles in a deeply savory bone broth with braised beef, soft egg, and pickled daikon.

Baby bok choy, shiso, cucumber ribbons, and crispy shallots with a yuzu-sesame vinaigrette.

Day-old jasmine rice, wagyu beef trimmings, scallion, and a crispy rice crust — cooked in a clay pot.

Empress 1908 gin, elderflower liqueur, champagne float, and edible gold — our namesake, our standard.

Bourbon, fig syrup, Angostura bitters, smoked with applewood — rich, contemplative, refined.

Japanese whiskey, matcha syrup, yuzu, egg white — emerald, velvety, with a citrus finish.

House-made rose syrup, fresh raspberry, sparkling water, and a whisper of citrus — effervescent and elegant.