Smoked snout-to-tail Berkshire pork soup dumpling (Javier Cabral / For The Times)
Pomfret with cream, burnt tomatillo salsa and fermented sprouts (Javier Cabral / For The Times)
Housemade Sichuan pickles with edible flowers (Javier Cabral / For The Times)
Homemade egg tofu with clams and cilantro foam (Javier Cabral / For The Times)
Chef Luther Bob Chen serves dinner. (Javier Cabral / For The Times)
