Sichuan cuisine is acclaimed for its prominent traits of spicy, hot, fresh and fragrant, while Shanghai cuisine is well-known for mellowness and with sweet and intense flavours.

This summer, Executive Chinese Chef Cheuk brought you a delicious range of Sichuan and Shanghai classics at Tao Li. Recommended dishes include:

• Scrambled egg white with shredded conpoy, crabmeat and fresh egg yolk
• Braised minced pork with morels, vegetables and oyster sauce
• Tea-smoked duck
• Sautéed frog legs with cashew nuts and chilli sauce
• Braised Miyazaki pork belly with bell peppers, bamboo shoots and chilli sauce

For enquiries or reservations, please call 2313 4222.