Fall/Winter Menu

Refined & Delicious

Afternoon Tea

Afternoon tea is an indulgent affair at H Tasting Lounge. Delicate jewelry boxes and a golden Ferris Wheel decorate the table carrying mouthwatering delicacies like braised pork bao, smoked salmon tea sandwiches, wild mushroom and bacon pastry cups, and prosciutto croissants. Selections also include an array of decadent sweets, including panna cotta, lemon curd, passionfruit mousse, lavender buns and tiramisu. Brimming golden tea cups accompany, featuring Tealeaves loose leaf selections, with option to upgrade to one of our hand-crafted bubbly cocktails. Afternoon tea is always complemented with our world famous bonsai candy floss. Elevate your experience with Canadian Sturgeon Caviar, available for an additional charge.

Toast to the Ladies

Surround yourself with good company, contemporary cocktails, and a selection of Chef Alex Mok’s seasonal specialties every Monday, with our ladies night menu available from 5:00pm. Beat the Monday blues with us!

Fall/Winter Menu

  • Bayshore Tower

    Snow crab, oysters, marinated mussels, sesame crusted ahi tuna, pink scallop, prawn cocktail and cured salmon, served with H poke sauce, champagne mignonette and gin cocktail sauce
  • New

    The Tasting Tour

    FROM BOARDING: Crunchy Polenta Fries and 3 pcs Kushiyaki
    FROM TAXI: Yansu Ji and Crab Dip


  • Sicilian Marinated Olives

    Marinated with jalapeño, garlic and citrus
  • Wagyu Slider

    2oz Wagyu beef patty, brioche bun, garlic aioli
  • Pulled Chicken Slider

    House-made BBQ sauce, brioche bun
  • Bayshore Oyster

    Three oysters baked with pancetta, mushroom, celery and wasabi mayo
  • Pork Belly Bao

    Braised pork belly in soy vinegar, pickled root vegetables, BBQ sauce
  • Mixed Nuts

    Smoked in applewood, sea salt and paprika
  • Crunchy Polenta Fries

    House curry tomato relish
  • Fresh Bread

    Baked baguette, corn bread, herb butter
  • Ahi Tuna Poke Taco

    Sushi rice, mango salsa, crispy wontons
  • Kushiyaki (Grilled skewer)

    Soy-sake chicken | Ginger garlic beef | Cumin lamb
  • Prawn Cocktail

    Gin cocktail sauce
  • New

    ‘Fly Me to the Moon’ Prix-Fixe Menu

    Indulge in one item from TAXI or TAKE-OFF, IN-FLIGHT and LANDING (Add extra $12 for Chocolate Fondue for Two)


  • Raclette

    Grilled vegetables, rainbow potatoes, gherkin
  • Oyster Shooter

    3 shooters of kusshi oysters, halibut broth, tequila
  • Roasted Cauliflower

    Triple cream yogurt cheese
  • New

    Marinated Mussels & Pink Scallops

    Pickled ginger vinaigrette
  • Yansu Ji

    Salt & pepper popcorn chicken, served with sweet & sour sauce
  • Baked Brie

    Baked brie with fig and quince jelly in flaky pastry
  • Artisan Fromages & Charcuterie

    Selection of three
  • Crab Dip

    Chilean crab meat with cream cheese, spinach and red peppers
  • Dim Sum

    $12 each
    Har Gow (shrimp dumpling) 3pcs
    Shiu Mai (pork & shrimp dumpling) 4pcs
    Xiao Long Bao (soup pork dumpling) 4pcs
  • Avocado on Toast

    Mashed avocado, Japanese spices, quail eggs


  • New

    Sesame Tuna Waldorf Salad

    Shaved fennel and celery, sliced green apple, maple nut, Dijon mustard vinaigrette
  • Prosciutto Melon Salad

    Goat cheese, toasted cashew, baby arugula, balsamic glaze
  • Bayshore Roll

    Tuna, salmon, crab, aburi with miso mayo, kampachi and tobiko
  • Spicy Tuna Roll

    Gochujang Ahi tuna, topped with aburi tuna, asparagus, cucumber and tobiko
  • Tuna & Salmon Tartar

    Kale gomae, roasted sesame dressing
  • Korean Crab Cake

    Baked 3 oz crab cake, kimchi, Korean coleslaw


  • Howard’s Aged Angus Beef Striploin

    6oz California cut Certified Angus Striploin, coffee crusted, reverse seared, sous-vide to a perfect medium rare, star potato fondant
  • Sakura Pork Tenderloin Wellington

    Succulent filet of pork tenderloin wrapped in aged prosciutto and baked in flaky pastry, green apple chutney honey mustard
  • Salt Crusted Arctic Char

    Baked salt crusted arctic char, served with herbs, lemon and lotus leaf wrap
  • Halibut Bouillabaisse

    Mussels, pink scallops, confit fennel, saffron aioli, served on a crostini
  • New

    Poke Bowl

    Ahi tuna, salmon, avocado, cucumber, diced tomato, green onion, seaweed, mango salsa, poke sauce
  • Wild Mushroom Linguine

    Garlic confit cream sauce


  • Baked Alaska

    Espresso ice-cream, meringue, flamed in brandy
  • Seasonal Sorbet

  • Crêpe Suzette

    Orange suzette sauce, vanilla ice cream flambéed with Grand Marnier
  • New

    Chocolate Fondue for Two

    Seasonal fruit, pound cake, biscotti


Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.