Stone Sal Yanyan Western Restaurant

Pan-seared ribeye with a bold Sichuan peppercorn crust, served with a delicate soy-ginger reduction. A fusion of Western technique and vibrant Chinese flavors.

Creamy Arborio rice infused with Shaoxing wine, fresh scallops, and tender asparagus. A sophisticated take on a classic Italian dish with local influences.

Tender chicken and peanuts in a spicy Kung Pao sauce, encased in flaky puff pastry. An unexpected yet harmonious marriage of two culinary traditions.

Silky smooth black sesame panna cotta, topped with fresh lychees and a subtle hint of ginger. A delightful and elegant East-meets-West dessert.

Slow-braised Dongpo pork belly, sweet and savory, served in fluffy steamed buns with pickled daikon. A gourmet twist on a beloved Shanghainese classic, perfect for sharing.