Kai Mayfair Menu

Calamansi frozen posset, jasmine tea sorbet, citrus meringue candied pistachio with Szechuan peppercorn biscuit and rose water infused petals. Remembering evenings in my aunts garden where citrus trees and scented flowers entwine with spicy gossip over cups of rose tea.

Coconut cremeux custard, malt sponge, cinnamon pecan, orange zest, white chocolate snow, rice sorbet, and umami caramel

Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, Milo chocolate powder and tuile. Pandan is South East Asias vanilla fragrant, aromatic and used as the principal flavouring in the majority of desserts. The components of this dessert were inspired by the textures, flavours and habits of South East Asian cakes desserts Pandan flavours, South East Asian coffee using butter burnt liberica beans and the generous sprinkling of Milo as a topping

Durian vanilla souffle, durian tuile, salted caramel sauce. Native to SouthEast Asia and regarded as the King of Fruits, its unique bitter sweet taste comes for the soft layer surrounding the seeds within a hard, thorny exterior weighing around 2kg.

Valrhona chocolate fondant, sesame macaroon caps, hazelnuts, praline icecream, chestnut paste. From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs.

Seared trumpet mushrooms, shallots, leeks, babycorn, sugar snap, dressing of lemongrass, yellow bean, peanut chilli.

From the traditional Yee Sang salad with beancrd sheets, shredded carrot radish, plum sauce onion dressing and the crunch of peanut pastry.

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Served with chopped cashews, sliced shallots, cos lettuce

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango basil seed. Sounds like a overcomplicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites.

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes.

Shredded carrot, sugar snaps

Japanese silk beancurd with a thin crispy salt, pepper garlic crust.

Chopped vegetables panfried with mustard greens and served on butterhead lettuce wraps.

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Deep frying soft tofu transforms it to an airy springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes seaweed crisps,.

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

Chai scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of homemade beancurd aubergines.

Served with morels, crispy beancurd, aircured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health.

person

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Caramelised marinade of fullbodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots ginger

In light batter with fragrant crumbs and sauce from curry leaf chili

The benchmark for preparing fish in Chinese cooking. An inherent lightness from steaming, with a fragrant, savoury mix of soya sauce and shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

Our interpretation of the London Chinese restaurant classic luxurious lobster oil drizzled over poached noodles, shallots coriander cress and served with lobster cooked in the familiar Cantonese flavours of ginger spring onions.

Lobster, king prawns, scallops crabmeat. Served with crispy Bao. The Nanyang region describes the regions within the South China Seas where many trading Chinese communities settled utilising the local ingredients and influences to incorporate spicier flavours into the cuisine.

Marinated for 8 hour with five spice garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar red wine and served with a light cucumber foam.

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable chip, Nanyang cucumber carrot achar pickle.

Crushed black pepper, garlic flakes and sliced Chinese croissant

Undoubtedly the best known comfortfood in a Chinese Menu which varies in style from one Chinese Community to the next. Our version is inspired by the original Nanyang Chinese version Served with pickled chillies, pomegranate seeds tuile.

100g Served with 7spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Both options served with Rice infused with Wagyu juices.

Soft Egg, Soy, Golden Needle mushrooms Vermicelli noodles in a spicy Ginger stock.

Cornfed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce.

Crumble mix of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies.

King Trumpet Mushrooms, morels, broccolini florets.

A light purple variety chosen for its lack of bitterness with red green chillies and black bean sauce.

Minced Garlic Birds Eye Chilli

Chopped garlic, shallot lightly salted radish

The starting point of staying close to traditional Yee Sang with salmon, shredded carrot radish, dried fig, plum sauce onion dressing and the crunch of peanut pastry.

Sea Bass carpaccio, Yee Sang vegetables of shredded carrot, mango, lotus root, enoki mushroom, kaffir leaf, soy caviar, soy, plum ginger vinaigrette, cashews.

Yellow tail, crispy carrot ribbons, courgette,apple, red onion, chili shrimp kerabu dressing, crushed peanut, kaffir lime, dried cuttlefish. Kerabu is a dressing born from Nanyang seafood flavours savoury airdried shrimp with sweet, sour spicy flavours using lime chili.

Nasturtium leaves, cubes of salmon, yellow tail, honey, soy chilli, parsley, cucumber archar pickle sesame oil, Chinese rice wine.

Mild wasabi mayonnaise, mango basil seeds

Soy vinaigrette, shallot oil chopped coriander

With black white sesame seeds

Chilli shallots spiced batter, green mango.

Roasted Duke of Berkshire pork belly, charsiew BBQ glaze, crispy Bao, pickled cucumber.

Abalone Broccolini, Jus Reduction, Winter Perigord Truffles.

We are particularly proud of our Hot Sour soup recipe which has the added luxury of fresh scallops, king prawns and chicken. Please let us know if you have tasted a better version elsewhere.

The wonderfully luscious Chilean sea bass in a light misotype broad bean broth with an added Szechuan spiciness just enough create a tingle in your taste buds.

Calamansi frozen posset, jasmine tea sorbet, citrus meringue candied pistachio with Szechuan peppercorn biscuit and rose water infused petals. Remembering evenings in my aunts garden where citrus trees and scented flowers entwine with spicy gossip over cups of rose tea.

Coconut cremeux custard, malt sponge, cinnamon pecan, orange zest, white chocolate snow, rice sorbet, and umami caramel

Caramelised coconut blossom nectar, Malaysian Liberica coffee ice cream, Milo chocolate powder and tuile. Pandan is South East Asias vanilla fragrant, aromatic and used as the principal flavouring in the majority of desserts. The components of this dessert were inspired by the textures, flavours and habits of South East Asian cakes desserts Pandan flavours, South East Asian coffee using butter burnt liberica beans and the generous sprinkling of Milo as a topping

Durian vanilla souffle, durian tuile, salted caramel sauce. Native to SouthEast Asia and regarded as the King of Fruits, its unique bitter sweet taste comes for the soft layer surrounding the seeds within a hard, thorny exterior weighing around 2kg.

Valrhona chocolate fondant, sesame macaroon caps, hazelnuts, praline icecream, chestnut paste. From a dream one night of a mythical forest where chocolate grows from the ground and where vegetables, fruit and all things healthy grow no larger than the tiniest sprigs.

Seared trumpet mushrooms, shallots, leeks, babycorn, sugar snap, dressing of lemongrass, yellow bean, peanut chilli.

From the traditional Yee Sang salad with beancrd sheets, shredded carrot radish, plum sauce onion dressing and the crunch of peanut pastry.

Crispy Enoki mushrooms, chopped coriander, spring onion, garlice, sesame, chilli, soy vinaigrette

Served with chopped cashews, sliced shallots, cos lettuce

Beancurd rolls with a mild wasabi infused mayonnaise alongside little cubes of sweet mango basil seed. Sounds like a overcomplicated mix of flavours? Fortunately, the result is actually simply, delicious and one of our clear customer favourites.

For too long have vegetarians been excluded from the experience of enjoying the iconic Crispy Duck. This dish is made with layered paper thin beancurd sheets served with soft pancakes.

Shredded carrot, sugar snaps

Japanese silk beancurd with a thin crispy salt, pepper garlic crust.

Chopped vegetables panfried with mustard greens and served on butterhead lettuce wraps.

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Deep frying soft tofu transforms it to an airy springy texture, perfect for soaking up a sauce of dark soy, dried chillies, spring onions, cashew nuts, garlic flakes seaweed crisps,.

Lotus root, asparagus, mangetouts, baby corn, wolfberries and cashews

Chai scented with crisp Curry Leaves served with a dressing of lemon and Chilli. This dish incorporates the Indian and Chinese flavours experienced during the great journey along the spice route

Our interpretation of the Legendary creation of Chef Chen handed down from the 19th. century. A spicy Szechuan dish of homemade beancurd aubergines.

King Trumpet Mushrooms, morels, broccolini florets.

Minced Garlic Birds Eye Chilli

Chopped garlic, shallot lightly salted radish

Served with morels, crispy beancurd, aircured shiitake and coriander cress granish. The tradition of serving long, uncut, noodles symbolises the blessing of longevity and good health.

person

A home style cold weather dish served with slices of Chinese cabbage, coriander, rich spicy soy broth and a mild hit of lip tingling Szechuan peppercorn paste.

Caramelised marinade of fullbodied Chinkiang black vinegar syrup, mustard, soy. Chickpeas, shallots ginger

In light batter with fragrant crumbs and sauce from curry leaf chili

The benchmark for preparing fish in Chinese cooking. An inherent lightness from steaming, with a fragrant, savoury mix of soya sauce and shallot infused oil.

Dressing of lemon, chilli, Indian and Chinese flavours experienced during the great journey along the spice route.

Our interpretation of the London Chinese restaurant classic luxurious lobster oil drizzled over poached noodles, shallots coriander cress and served with lobster cooked in the familiar Cantonese flavours of ginger spring onions.

Lobster, king prawns, scallops crabmeat. Served with crispy Bao. The Nanyang region describes the regions within the South China Seas where many trading Chinese communities settled utilising the local ingredients and influences to incorporate spicier flavours into the cuisine.

Marinated for 8 hour with five spice garlic and slow cooked for 10 hours. Caramelised with soy, black vinegar red wine and served with a light cucumber foam.

Lighty spiced with red chillies, shallots, garlic and coriander, root vegetable chip, Nanyang cucumber carrot achar pickle.

Crushed black pepper, garlic flakes and sliced Chinese croissant

Undoubtedly the best known comfortfood in a Chinese Menu which varies in style from one Chinese Community to the next. Our version is inspired by the original Nanyang Chinese version Served with pickled chillies, pomegranate seeds tuile.

100g Served with 7spice salt OR cooked on Himalayan salt with a Soy, Garlic, Coriander and Chilli sauce. Both options served with Rice infused with Wagyu juices.

Soft Egg, Soy, Golden Needle mushrooms Vermicelli noodles in a spicy Ginger stock.

Cornfed chicken, dried chillies, spring onions, cashew nuts, seaweed, dark soya sauce.

Crumble mix of finely chopped shallots, garlic, soy, chili, spring onions, sesame, pickled chillies.

A light purple variety chosen for its lack of bitterness with red green chillies and black bean sauce.

The starting point of staying close to traditional Yee Sang with salmon, shredded carrot radish, dried fig, plum sauce onion dressing and the crunch of peanut pastry.

Sea Bass carpaccio, Yee Sang vegetables of shredded carrot, mango, lotus root, enoki mushroom, kaffir leaf, soy caviar, soy, plum ginger vinaigrette, cashews.

Yellow tail, crispy carrot ribbons, courgette,apple, red onion, chili shrimp kerabu dressing, crushed peanut, kaffir lime, dried cuttlefish. Kerabu is a dressing born from Nanyang seafood flavours savoury airdried shrimp with sweet, sour spicy flavours using lime chili.

Nasturtium leaves, cubes of salmon, yellow tail, honey, soy chilli, parsley, cucumber archar pickle sesame oil, Chinese rice wine.

Mild wasabi mayonnaise, mango basil seeds

Soy vinaigrette, shallot oil chopped coriander

With black white sesame seeds

Chilli shallots spiced batter, green mango.

Roasted Duke of Berkshire pork belly, charsiew BBQ glaze, crispy Bao, pickled cucumber.

Abalone Broccolini, Jus Reduction, Winter Perigord Truffles.

We are particularly proud of our Hot Sour soup recipe which has the added luxury of fresh scallops, king prawns and chicken. Please let us know if you have tasted a better version elsewhere.

The wonderfully luscious Chilean sea bass in a light misotype broad bean broth with an added Szechuan spiciness just enough create a tingle in your taste buds.