T
he Tsé Fung team is delighted to welcome you to our modest interpretation of the ancestral art of Chinese cuisine. Our Chef, Franck Xu, works exclusively with the noblest products sourced from the finest producers and breeders. Bearing eloquent testimony to the greatest Cantonese tradition of subtle flavours enhanced with distinctive modern accents (and resolutely exempt from any hint of glutamate), our menu includes a number of his signature dishes, which, according to custom, will be served in the center of the table, to be shared in a warm, convivial spirit.Enjoy your meal! We look forward to sharing this experience with you!
海鲜酸辣汤
Seafood Soup « hot and sour » 三文鱼捞起
Salmon « Lo Hei » 盐焗鸡
Yellow chicken cooked in salt crust singed with rice alcohol 北京烤鸭
Traditional lacquered duck
豉味野菌炒多宝鱼球
Turbot filet sautéed with mushrooms, black beans sauce 厨师炒饭
Sautéed rice by Franck Xu 海鲜煎面
秘制酱鳕鱼煲
Cod fish braised in a pot
午市套餐 Lunch Time
点心拼盘 Dim sum assortment P
海皇白玉羹 Seafood soup and tofu P
辣子鸡
Sautéed chicken and red pepper with Sichuan pepper
避风塘凤尾虾 Breaded shrimps with garlic
焦糖牛肉 Caramelized beef
厨师炒饭
Sautéed rice by Franck Xu P 杨枝甘露
Mango cream, pomelo and sagou pearls
100 CHF per person Two people minimum
晚餐套餐 Diner Time
三文鱼捞起 Salmon « Lo Hei »
« Sashimi » of salmon, fruits and sliced vegetables Julienne of jellyfish
文思豆腐羹
Tofu soup and green vegetables 烤鸭（两食）
Peking duck in the Pekinese way Two services 豉味野菌炒多宝鱼球 Turbot filet with sautéed mushrooms
Black beans sauce 翠凤荷叶饭
Tsé Fung rice cooked in Lotus leaf P 杨枝甘露配雪梅娘
Mango cream, pomelo and sagou pearls Soft spheres with gone up cream and fresh fruits
180 CHF per personTwo people minimum
汤 Soups
海鲜酸辣汤 Seafood soup « hot and sour » P 20 馄饨汤
«Wonton soup» 22 Pork Ravioli, shrimps and black mushrooms Poached in a traditional Cantonese stock 海皇白玉羹 Shrimps soup, scallops and tofu P 22 文思豆腐羹 Minced tofu and green vegetable soup 20 太史鹌鹑羹 Quail soup, chicken and scallops P 25
Stock from your choice Vegetables, poultry, beef or Cantonese
头盘 Cold starters
口水鸡 Shredded chicken salad in Sichuan style 35 五香牛展 Marinated beef shank served with leek pancakes 38 陈醋木耳 Celery, marinated black mushrooms and
Rice vinegar 18 冰镇黄酒醉酒
« Drunk chicken » salad with rice wine Hua Diao 30 三文鱼捞起
”Lo Hei“ Salmon 45 Salmon “sashimi”, minced fruits, vegetables and jellyfish, sesame dressing.
脆皮酸辣黄瓜 Cucumber salad marinated with Chui Kiang vinegar 21 茶香烟熏素鹅 Smoked bean curd skin filled with minced vegetables 25
点心 Hot starters
中国春卷 Chicken nems 18 灌汤小笼包 Dim sum in Shanghai way 16 XO 酱萝卜糕 Diced of turnip XO sauce P 16 鲜虾红米肠粉 Red rice rolls with prawns 22
点心
Our Dim Sum
翠凤虾饺皇
Ha Kao with shrimps 18 蟹子蒸烧麦皇
Siu Mai of shrimps and pork 18 碧玉带子饺
Scallops Dim Sum P 20 蟹肉灌汤饺
Crab ravioli in stock 18 北京水饺（煎/煮）
Pork ravioli and bok choy steamed or grilled 22
灌汤小笼包
Dim Sum in Shanghai way 16
烧烤 Rotisserie
秘制酱叉烧 Barbecued pork with honey 32 蜜汁排骨 Barbecued pork spare-ribs with honey 34 盐焗鸡 Yellow chicken cooked in a salt crust buckling rice wine 45 北京烤鸭 Traditional Peking duck 180 北京烤鸭（两食）
Roasted whole Peking duck (two sequences) 200
片皮鸭
first course: Sliced crispy duck skin with pancakes.
生菜包炒鸭松
secondcourse: Wok-fried minced duck breast wrapped with lettuce.
海鲜 Seafood
金蒜开边蒸龙虾
Steamed blue lobster, Price weighted
vermicelli rice and garlic sauce
避风塘炒凤尾虾 Breadcrumb shrimps with garlic and red pepper 49 辣子炒虾球 Sautéed shrimps 48 with red pepper and coriander
XO酱炒花枝片 Minced cuttlefish sautéed and green beans 45
XO sauce P
姜葱焗龙虾 Price-weighted
Lobster sautéed with ginger and white onions 百花酿蘑菇
Champignons de Paris stuffed with
Pork and shrimps 35
干捞海皇粉丝煲 Braised vermicelli and seafood 35
鱼 Fishes
沸腾多宝鱼 Poched Turbot, green pepper,
soya sprouts and red pepper 110 豉味野菌炒多宝鱼球 Turbot filet sautéed with mushrooms,
Black beans sauce 80 秘制酱鳕鱼煲 Braised cod in pot,
White onion, garlic et ginger 65
肉类
Meats and poultry
中式牛柳脯 Beefback steak sautéed with onions 52 凤梨咕噜肉 Pork on sweet and sour sauce 32
宫保鸡丁 Kung Pao chicken 35 翠凤小炒皇 Back bone pork, sautéed clams,
Steamed buns 35 干葱豆豉鸡煲 Braised chicken on pot, shallots,
Black beans sauce 42 焦糖牛肉 Caramelized beef 40 麻婆豆腐 Mapo Tofu 32
粉面
Rice and Noodles
厨师炒饭
Sautéed rice by Franck Xu P 35 翠凤荷叶饭
Tsé Fung rice cooked in Lotus leaf P 20 丝苗白饭 Nature Thaï rice 8 海鲜煎面 Crispy noodles with seafood 35 豉油皇鸡丝银芽炒面
Sautéed chicken noodles and soya sprouts 26 干炒牛河
Rice dough sautéed with beef 29 榨菜鸭丝焖米粉 Braised vermicelli, duck filet and vegetables 30
素菜 Vegetables
上汤大白菜
Bok choy cooked in a vegetables stock 20 香煎上素腐皮卷
Fried tofu rolls, with vegetables 30 荷塘小炒
Poêlée of mange-tout pea with mushrooms,
Dasheen and sweet potato 22 肉碎焖煸法豆
Green beans sautéed, minced pork 28
Wines proposal for desserts
Glass of Champagne Michel Reybier 24
Tokaj 5 Puttonoyos 2002 21
Late Harvest 2007 15 Cidre de Glace,
Domaine du Minot des Glaces 2007 24
Petit Guiraud, Sauternes 2009 24
甜点 Desserts
鴛鴦錦鯉凍 Mango and coconut pudding 16 杨枝甘露 Mango cream, pomelo and sagou pearls 18 鲜果雪梅娘 Soft spheres with gone up cream and fresh fruits 18 时令水果盘 Plate of exotics fruits 22
