SOPA ''WONTOLLINI”
Mortadella - hot and sour hen ́s broth - shiitake - aliso flowers.
Boiled.
18€
DONA CHINA FRITA Y PAN DE GAMBAS
Aguamole sauce - tangerine sweet and sour sauce - passion fruit.
1unds.
5€
LA PASTA DE LA RESACA EN VERSIÓN ALTA COCINA: PASTA FRÍA A LA CARBONARA CON POLLO FRÍO DEL DÍA ANTERIOR
Fettuccine.
Cured egg yolk - korean cold fried chicken - acidulated Gochugaru Glaze - guanciale - pecorino - thai basil.
Boiled and rested in cold.
24€
EDAMAME
Wok-seared edamame over embers - homemade furikake - fried ginger - fresh yellow chili ajada sauce.
11€
CASERÍO VASCO
Galician beef txuleta - white mole - tamarindo - Basque farmhouse salad.
Steamed. Hot coal vine. Jiaozi.
2unds.
24€
+1 extra
12€
COCIDO HONG KONG MADRIZ
(2014-2022)
(2014-2022)



Ropa vieja - fried chickpea - acorn-fed iberian ham broth - black garlic aioli - purple potato.
Steamed.
2unds.
19€
+1 extra
9.5€
GYOZA ITALIANA
Ragout of chipotle roasted pourlade and foie gras - souffléd chicken feet - Andalusian curry of tomatoes and mint.
Steamed. Hot coal.
2unds.
20€
+1 extra
10€
HUEVOS FRITOS CON MORCILLA
[2009-2022]
[2009-2022]

Crispy “puntilla” - sweet chili pig ear.
Steamed.
2unds.
22€
+1 extra
11€
CERDO AGRIDULCE CON GAMBAS Y PIÑA
24 hour roasted Duroc pork rib with vine shoots - tamarind sweet and sour - grilled pineapple tartare - white prawn Har Gau.
Steamed. Fried. Har Gau.
2unds.
22€
CENTOLLO WILLY FOG : DE DONOSTI A SINGAPORE
Stewed spider crab “a la donostiarra”- gratinated sheep bearnaise butter with txakoli wine - chili crab sauce with txakoli wine - Pimentón de La Vera.
Steamed. Crystal.
2unds.
24€
+1 extra
12€
LANGOSTINO5 CON MAYONESA CALIENTE

1. King prawn - garlic tom yum stir fry.
2. Thai suquet - “de La Vera” paprika - coconut milk.
3. Tempered "quisquillas".
4. Crispy baby shrimp tortilla.
5. Sautéed chili peppers oil - blue belly prawns.
2. Thai suquet - “de La Vera” paprika - coconut milk.
3. Tempered "quisquillas".
4. Crispy baby shrimp tortilla.
5. Sautéed chili peppers oil - blue belly prawns.
Steamed. Rolled Har Gau.
2unds.
24€
TORTILLA BÈI TAN ZUO SĪ.
Dumpling filled with confit Galician potato - Shaoxing wine and Gochujang - quail egg yolk - sweet and spicy roasted pepper salad - brioche.
2unds.
18€
+1 extra
9€
MOLLETE AL VAPOR DE PINTADA
Thai curry stew - guajillo chili - bergamot and mandarin - butter.
Steamed bao. Knocked off fermentation.
2unds.
18€
+1 extra
9€
BAO BOLOÑESA KOREANA
Deer - venison chorizo - gochujang - 24 month parmesan - homemade sriracha.
Steamed bao. Knocked off fermentation.
2unds.
24€
+1 extra
12€
PIZZA 3 COCCIONES. MARGARITA PEKINESA.
Tomato-hoisin sauce - 24-hour braised and lacquered pork belly - cheddar mozzarella - pickled cucumber, scallion, and shiso pesto.
17€
RAPE
Flame-seared monkfish in the wok - crispy noodles - enoki mushrooms - Cantonese-style partridge.
39€
ARRABBIATA CHINESCA
Tagliatelle. ''Al dente por fuera''.
Homemade chili garlic - basque chili pepper - cherry tomato - carabinero - lemongrass oil.
Boiled. “Frito-so-frito” wok.
28€
SOFT SHELL CRAB
Wok-fried and glazed soft-shell crab in its own juice - peppers from around the world - grilled mushrooms - kalamansi.
30€
RODABALLO GONG BAO
Turbot stewed for 30” in a broth made from its bones, seasoned Sichuan-style with cashews and curry leaves - water chestnut and chargrilled bimi over vine shoots.
32€
SPICY THAI MANGO KAKIGORI.
Sudachi and sansho pepper - gratinated kaffir lime meringue - caramelized popcorn - flowers.
Shaved ice.
1unds.
14€
PASTEL FLUIDO CHOCO BLANCO Y YEMAS
Tom kha - cayenne - galanga.
1unds.
15€
CHURROS MEXICANOS
Xoco Caramel Brulée Satay - Toasted dark Xoco in the wok - ginger - lemongrass - peanut.
1unds.
14€
ECLAIR DE LOS BOSQUES
Shiitake and shimeji namelaka - Chinese five-spice salted caramel - hazelnut and chocolate ganache - ponzu and butter.
2unds.
14€
"FLAN CHINO MANDARÍN" DE GOFRE
Frozen yogurt popcorn - grilled salted caramel mousse - finger lime.
1unds.
12€
MELÓN CON JAMÓN
Green sisho gin - lime - melon - green Chartreuse - jabugo essence - triple sec.
16€
CHICANO XO
Bourbon jalapeño - Aperol green apple - Amaro rosemary - calvados - oxalis.
16€
BELLINI ALBINO
White peach - bergamot - kaffir lime - champagne - paniculata flower.
17€
Mocktail: 13€
BOLA DE DRAGÓN BALL Z
Mezcal - Aperol - yellow Chartreuse - chipotles - rice vinegar - tangerine orange.
16€
NEGRONI ANDALUZ
"DE MIL AÑOS"
"DE MIL AÑOS"
Aged gin in oloroso - Campari - sherry vermouth - P.X. - calamundin - dried chillies.
16€
BOMBÓN DE
LICOR Y TRUFA
LICOR Y TRUFA
Truffled cognac - Cynar - Punt e Mes - Amaro - chocolate.
18€
KAIPIRINHA BOLA
DE NIEVE
DE NIEVE
Cachaça - vanilla - lulo - lime - tangerine orange.
17€
Mocktail: 13€
SIN UMAMI NO HAY PARAÍSO
Tequila - pandan - turmeric - coconut - coriander.
18€
Mocktail: 12€
“WILLY TONKA”
UN OLD FASHIONED NO TAN OLD
UN OLD FASHIONED NO TAN OLD
Bourbon - tonka - pear.
16€
CAPRESE
Tomato - mozzarella - basil - gin - green Chartreuse - oil.
16€
DRY MARTINI "GILDA"
Japanese gin infusion - piparras infusion - piparras oil - olive sphere - niboshi.
18€
ICHIGO TO YUZU UMESHU
Spicy vodka - oleo saccharum strawberries yuzu - chipotles - yuzu foam - umeboshi.
17€
Mocktail: 12€
FESTIVAL 360º
Tasting menu for one person. Only available if chosen by the entire table. VAT included.
150€