Lantern Restaurant & Bar Menu

Cauliflower florets stir-fried with cumin, chili, and garlic. A Xinjiang-inspired vegetarian dish.

Medium spicy. A fiery Sichuan hot pot dish with duck blood curd, pork intestines, tofu, and meats in a numbing-spicy broth.

Medium spicy. Pork belly boiled, sliced, and stir-fried with fermented black beans, pepper and leeks.

Deep-fried sticky rice cakes drizzled with brown sugar syrup.

Pork rib broth with Chinese yam and red dates, hearty and slightly sweet.

Medium spicy. Crispy fried pork intestines stir-fried with dried chilies and Sichuan peppercorns.A bold dish for adventurous eaters.

Slightly spicy. Silken tofu pudding topped with savory minced beef, chili oil, and Sichuan peppercorns. A contrast of textures and flavors.

Fried rice with shrimp, sausage, eggs, and vegetables.

Slightly spicy. Eggplant sliced into a spiral, stuffed with minced pork, and braised in a savory sauce. A visually striking dish.

Heavy spicy. Cold poached chicken marinated in Sichuan peppercorn and chili oil.

Slightly spicy. Thinly sliced beef and ox tripe in spicy chili oil, garnished with peanuts and cilantro.

Slightly spicy. Chilled mung bean noodles with spicy sauce, peanuts, and herbs.

Steamed dumplings with seasoned pork, served with soy-vinegar dipping sauce.

Pan-fried dumplings with seasoned pork, served with soy-vinegar dipping sauce.

Crispy-bottomed pork buns with juicy filling, pan-fried to perfection.

Tender duck cured in salt and spices, slow-cooked for a savory flavor.

Steamed bun with seasoned pork.

Medium spicy. Thinly sliced conch stir-fried with chilies, Sichuan peppercorns, and garlic. A rare delicacy with a chewy texture.

Light broth with silken egg ribbons, seasoned with white pepper and scallions.

Slightly spicy. A classic Chinese soup with a tangy and spicy broth, filled with tofu, bamboo shoots, and egg ribbons.

Crispy rice cakes topped with a stir-fry of shrimp, squid, and vegetables in a savory sauce. A textural delight.

Medium spicy. A signature Sichuan dish featuring tender pork liver, kidney, and aorta, stir-fried with fiery chilies, Sichuan peppercorns, and aromatic spices. Quick-cooked to perfection for a melt-in-your-mouth texture. Bold, spicy, and unforgettable.

Slightly spicy. Deep-fried pork feet with crackling skin and tender meat, seasoned with five-spice powder. A crunchy indulgence.

Medium spicy. Pork kidney slices in bubbling chili-oil broth with Sichuan peppercorns.

Whole fish scored, deep-fried to resemble a squirrel’s tail, and glazed with a tangy sweet-and-sour sauce. A festive dish.

Medium spicy. Sizzling fish fillets in bubbling chili-oil broth with Sichuan peppercorns.

Crispy chicken tossed in a citrusy- sweet sauce with sesame seed.

Slightly spicy. Stir-fried chicken giblets (heart, liver, gizzard) with pickled peppers and chili oil. A rustic Chongqing specialty.

Slightly spicy. Classic Sichuan stir-fry: diced chicken, peanuts, dried chilies, and Sichuan peppercorns in a sweet-spicy sauce.

Heavy spicy. Stir-fried chicken slices with fresh green peppers, garlic, and soy sauce. Mildly spicy with a crisp, fresh flavor.

Medium spicy. Crispy fried chicken stir-fried with dried chilies and Sichuan peppercorns.

Slightly spicy. Silken tofu pudding topped with savory minced beef, chili oil, and Sichuan peppercorns. A contrast of textures and flavors.

Tender beef stir-fried with crisp gai lan (Chinese broccoli) in a garlicky oyster sauce. Healthy and satisfying.

Quick-seared beef slices with scallions in a savory soy-based sauce. A staple of Chinese home cooking.

Medium spicy. Beef slices wok-tossed with fresh red chilies, garlic, and black bean sauce. Fiery and aromatic.

Medium spicy. Thinly sliced beef poached in a fiery chili-oil broth with bean sprouts and Sichuan peppercorns. Silky texture, explosive heat.

Medium spicy. Crispy fried pork intestines stir-fried with dried chilies and Sichuan peppercorns.A bold dish for adventurous eaters.

Medium spicy. Stir-fried pork strips with crisp green peppers in a light soy-based sauce. Simple yet flavorful.

Tender pork strips stir-fried with scallions and slathered in a rich, sweet fermented bean sauce. Served with thin pancakes.

Slightly spicy. Stir-fried pork strips in a "Fish-fragrant" sauce—garlic, ginger, vinegar, and chili—creating a bold sweet-sour-spicy balance.

Medium spicy. Pork belly boiled, sliced, and stir-fried with fermented black beans, pepper and leeks.

Medium spicy.

Crispy fried shrimp seasoned with salt, pepper, and minced garlic. A Cantonese classic with a spicy kick.

Slightly spicy.

Slightly spicy. Fish fillets in tangy broth with pickled mustard greens and chilies.

Slightly spicy. Grilled fish with tangy pickled pepper sauce, garlic, and fermented beans.

Medium spicy. Whole fish grilled and smothered in spicy chili sauce, served sizzling.

Medium spicy. Chewy noodles in a spicy beef broth, topped with braised beef brisket, chili oil, and pickled vegetables.

Classic fried rice with eggs, diced ham, peas, and carrots. Light, fluffy, and subtly seasoned.

Fried rice with shrimp, sausage, eggs, and vegetables.

Chewy noodles in a beef broth, topped with braised beef flank and vegetables.

Tofu slabs pan-fried until golden, served with a drizzle of soy sauce and scallions. Simple and satisfying.

Blistered green beans with preserved mustard greens.

Cauliflower florets stir-fried with cumin, chili, and garlic. A Xinjiang-inspired vegetarian dish.

Crisp celery and delicate lily bulbs stir-fried in a light sauce. A refreshing, slightly floral side.

Slightly spicy. Stir-fried eggplant in sweet, sour, and spicy sauce.

Slightly spicy. Eggplant sliced into a spiral, stuffed with minced pork, and braised in a savory sauce. A visually striking dish.

Medium spicy. Soft tofu cubes stir-fried in a chili-garlic sauce with minced pork. A fiery vegetarian-friendly option.

Crunchy wood ear mushrooms and tender Chinese yam stir-fried in a light garlic sauce.

Medium spicy. Silken tofu in spicy chili-bean sauce with Sichuan peppercorns.

Chilled herbal jelly with brown sugar syrup and raisins.

Deep-fried sticky rice cakes drizzled with brown sugar syrup.