Mas La Chevaliere Rosé

Dim Sum, Signature TAO Favorites, Carving Stations, Sushi and Raw Bar – followed by a Decadent Dessert Bar overflowing with irresistible treats.

Dim Sum

house red or house white

Peking Chicken Wing Bucket

crispy thai calamari

crispy karaage chicken

crispy lobster wonton

chili crunch guacamole

chili edamame

Champagne, Moët & Chandon

Seventy One Gin, Junmai Sake, Thyme, Orgeat, Citrus, Q Mixers Club Soda

Queen of the Night

Rémy V, Chartreuse, Luxardo Maraschino, Lime

The Better Word

Dos Hombres Mezcal, Spiced Tamarind, Pineapple, Lime

Okinawa Spice Market

Código Reposado Tequila, Coconut, Ube, Lime, Agave

Purple Haze

Belvedere Vodka, Calamansi Citrus, Tiki Bitters, Tropical Lychee

Tiki Blossom

Cazadores Blanco Tequila, Spiced Mango Purée, Chili Oil

Mango Chili Martini

Corazón Blanco Tequila, Su Casa Mezcal, Passionfruit, Pink Peppercorn, Lime

Whispering Ember

Absolut Grapefruit Vodka, Yuzu, Pomegranate

Ruby Red Dragon

TAO-Tini

Lychee Martini

Chinese Roast Pork in Puff Pastry

Crab Cakes with Cherry Pepper Aioli

Thai Chili Shrimp Skewers

Wagyu Meatball Sliders

Place the Mas La Chevaliere Rosé in the refrigerator for at least 2 hours before serving, or chill in an ice bucket filled with ice and water for 20–30 minutes until the bottle reaches about 8–10°C (46–50°F).

Chill the bottle

Use a wine opener to cut any foil and remove the cork. Wipe the bottle lip with a clean cloth or napkin to remove any residue.

Open the bottle

Select chilled wine glasses (stemware helps keep the wine cool). If desired, place 1–2 ice cubes into the glass for a very cold, casual serving; this is optional and can dilute the wine slightly.

Pouring: Hold the bottle at the base and pour slowly into each glass. For a standard pour, serve about 150–175 ml per glass. A 750 ml bottle yields approximately 4 to 5 standard pours (servings).

Garnish (optional): Add a lemon or orange slice to the rim or drop a small slice into the glass. A sprig of fresh mint can be added for aroma but avoid overpowering the wine.

Presentation: Serve immediately while chilled. Encourage guests to swirl gently to release aromatics and sip, noting the wine’s fruit and floral notes typical of a Provence-style rosé.

Recorking: If there is wine left, reseal the bottle with the original cork or a wine stopper and store in the refrigerator to preserve freshness for up to 3–5 days.

Glassware: Wash glasses with warm water and mild detergent or by hand to preserve clarity and avoid lingering odors.

Mas La Chevaliere Rosé (chilled)

Ice (optional)

Lemon or orange slice (garnish, optional)

Fresh mint sprig (garnish, optional)

Wine glasses (preferably stemmed rosé glasses)

Wine opener (waiter’s corkscrew or similar)

Wine cooler or ice bucket (optional)

Place chopped shrimp in a bowl. Add minced bamboo shoots, light soy sauce, sesame oil, white pepper, salt and cornstarch. Mix thoroughly until paste-like and slightly tacky. Chill for 15 minutes to help the mixture firm up.

Prepare Har Gow filling

Place a har gow wrapper on a lightly floured surface. Spoon about 1 tablespoon of shrimp filling into center. Fold and pleat the wrapper to form a crescent/pleated purse, ensuring seams are sealed. Place assembled dumplings on a lightly oiled tray and cover with a damp cloth to prevent drying. Repeat until all filling is used (approx. 24 pieces).

Assemble Har Gow

Combine ground pork, water chestnuts, oyster sauce, shaoxing wine, sugar, egg and a pinch of salt in a bowl. Mix until sticky and well combined. If mixture feels loose, add 1 teaspoon cornstarch. Chill 10 minutes to firm.

Prepare Siu Mai filling

Place a round wonton wrapper in your palm, spoon roughly 1.5 tablespoons of pork filling into center, press and shape so top remains open. Garnish each siu mai with a single green pea. Place on an oiled tray and cover with damp cloth.

Assemble Siu Mai

Set up a steamer lined with parchment or cabbage leaves to prevent sticking. Bring water to a rolling boil. Arrange dumplings in single layer without touching. Steam over high heat: har gow 6–7 minutes, siu mai 6–8 minutes (steam siu mai simultaneously if space allows). Remove carefully with spatula. Serve hot with soy sauce, chili oil and black vinegar.

Steam Dumplings

Marinate: Trim pork shoulder and score lightly. In a bowl, combine char siu sauce, minced garlic, five-spice powder, red fermented bean curd (mashed) if using, and salt. Coat pork thoroughly. Marinate at least 4 hours or overnight refrigerated, turning occasionally.

Roast: Preheat oven to 200°C (400°F). Place pork on a rack over a roasting tray lined with foil. Roast for 20 minutes, then reduce heat to 180°C (350°F) and roast another 25–35 minutes until an internal temperature of 68–72°C (155–160°F) is reached. During last 10 minutes brush with honey to glaze and develop color.

Rest and Carve: Remove from oven and tent loosely with foil. Rest 10–15 minutes. Carve thin slices across the grain for the carving station. Serve with hoisin sauce and scallions.

Rinse sushi rice under cold water until runoff is mostly clear. Drain and cook according to package instructions (rice cooker or stovetop) with appropriate water ratio. When cooked, transfer rice to a wide shallow bowl. Warm rice vinegar with sugar and salt until dissolved; fold into hot rice with a wooden spatula using cutting motions. Fan rice while folding to cool quickly and give shine. Cover with a damp towel until assembly.

Cook Sushi Rice

Keep fish chilled until ready to slice. Use a very sharp knife to slice salmon and tuna into sashimi portions (approx. 1/4 inch thick). For simple rolls, place nori on bamboo mat, spread a thin layer of sushi rice, add fillings, and roll tightly. Slice into 6–8 pieces with a wet sharp knife. Arrange sashimi on chilled plates with wasabi, pickled ginger and soy sauce on the side.

Prepare Sashimi & Rolls

Safety note: Only use sushi-grade fish handled and stored at correct temperatures. Keep raw bar on ice during service.

Arrange black vinegar, chili oil, hoisin sauce, soy sauce, sliced scallions and chopped cilantro in small bowls for guests. Label each sauce. Suggest pairings: black vinegar for dumplings, chili oil for a spicy kick, hoisin for char siu and scallions/cilantro as garnish.

Display: Place mini egg tarts, mango puddings, almond jellies and assorted petit pastries attractively on platters. Keep cold desserts chilled on a bed of ice or refrigerated until service. Garnish plates and platters with fresh berries and dollops of whipped cream.

Portioning & Service: Provide small dessert plates and tongs or spoons for guests. Replenish items as they are taken to keep the dessert bar abundant and fresh.

har gow (shrimp) dumpling wrappers

fresh shrimp, peeled, deveined, chopped

bamboo shoots, finely minced

light soy sauce

sesame oil

white pepper

salt

cornstarch

pork siu mai wrappers (round wonton wrappers)

ground pork (20% fat)

water chestnuts, finely minced

oyster sauce

shaoxing wine (or dry sherry)

sugar

green peas (for garnish)

pork shoulder (boneless)

char siu sauce

honey (for glazing)

five-spice powder

garlic, minced

red fermented bean curd (optional, for color)

sushi-grade salmon, sliced for sashimi

sushi-grade tuna, sliced for sashimi

sushi rice (uncooked)

rice vinegar

kosher salt

nori sheets

wasabi paste

pickled ginger

soy sauce

black vinegar

chili oil

hoisin sauce

scallions, finely sliced

fresh cilantro, chopped

mini egg tarts (store-bought or homemade)

mango pudding (set), portioned

almond jelly, portioned

assorted petit pastries

fresh berries, for garnish

whipped cream

Ensure the red wine bottle has been chilled to serving temperature if preferred (light reds: 55–60°F / 13–16°C; medium/full-bodied served slightly warmer). Place bottle in refrigerator 1–2 hours or in an ice bucket for 20–30 minutes.

Chill

If you prefer a lighter, slightly diluted house red (common for by-the-glass pours or warmer climates), pour the bottle into a clean pitcher and add up to 1/4 cup (60 ml) cold water. Stir gently to combine. Taste and adjust: add less water if you want fuller body.

Optional Lighten

To serve sangria-style by the glass: fill a wine glass halfway with ice (if desired), add 5–6 ounces (150–180 ml) wine, garnish with an orange slice, and serve. For pitcher service: combine wine with orange slices and ice in a pitcher, stir briefly, and serve immediately.

Optional Sangria-style Serve

For a standard serving, pour 5 oz (150 ml) into a red wine glass without ice. Present with optional orange slice on the rim.

By-the-Glass Serve

Chill the white wine to serving temperature (45–55°F / 7–13°C). Refrigerate 2–3 hours or place in an ice bucket for 20–30 minutes before serving.

To make a lighter, spritz-style house white, pour the bottle into a pitcher and stir in up to 1/4 cup (60 ml) cold club soda or sparkling water. Taste and adjust carbonation by adding less or more soda to preference.

Pour 5 oz (150 ml) of chilled white wine into a chilled white wine glass. If you used club soda, pour gently to preserve effervescence. Garnish with a lemon slice if desired.

For a casual or warm-weather service, fill a wine glass with 3–4 ice cubes, pour 5–6 oz (150–180 ml) white wine over the ice, and garnish with a lemon slice.

Optional Over Ice

red wine (bottle)

water (optional, for diluting)

orange slice (garnish, optional)

ice (optional, for sangria-style)

white wine (bottle)

club soda or sparkling water (optional, to lighten)

lemon slice (garnish, optional)

ice (optional)

If whole wings are used, separate into drumettes and flats and discard wing tips or save for stock. Pat wings very dry with paper towels; dryness helps get a crispy finish.

Prepare wings

In a large bowl combine Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, egg white, salt, and white pepper. Whisk to combine.

Add wings to the marinade and toss to coat thoroughly. Cover and refrigerate for 1–2 hours (up to 4 hours). Do not marinate more than 6 hours to avoid meat texture changes from the egg white.

After marinating, remove wings and let excess marinade drip off. In a shallow bowl combine cornstarch, all-purpose flour, and baking powder. Dredge each wing lightly so it is evenly coated; shake off excess. Set wings on a wire rack for 10–15 minutes to form a slight skin.

Pour neutral oil into a heavy-bottomed pot or deep fryer and heat to 325°F (163°C). Use a thermometer to maintain temperature.

Fry wings in small batches (do not crowd) for 6–8 minutes until cooked through and pale golden. Remove to a wire rack or paper towel-lined tray to drain and rest for 5 minutes. The goal is to cook through gently before crisping.

Increase oil temperature to 375°F (190°C). Fry wings again in small batches for 2–3 minutes until deep golden-brown and very crisp. Remove and drain on a rack or paper towels. Keep warm in a low oven (200°F/95°C) if needed while finishing sauce.

In a small saucepan over medium heat add 1 tablespoon oil, then sauté minced garlic and ginger for about 30 seconds until fragrant, taking care not to brown.

Add hoisin, chili bean paste (or Sriracha), maltose (or honey), dark soy, and rice vinegar. Stir to combine and add 3 tablespoons water to loosen.

Bring sauce to a gentle simmer and taste for balance: it should be sweet-savory with a mild tang. If too thick, add a little more water (1 tsp at a time).

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir slurry into simmering sauce and cook 30–60 seconds until glossy and slightly thickened. Remove from heat.

Place fried wings in a large mixing bowl while the sauce is warm but not scalding. Pour the warm Peking-style glaze over the wings — start with half the sauce and gently toss with tongs to coat evenly; add more sauce if desired for a light glossy glaze. Toss quickly so the coating adheres but wings remain crisp.

Transfer glazed wings to a serving bucket or platter. Sprinkle toasted sesame seeds and sliced scallions over the top. Add pickled cucumber or cucumber ribbons on the side to cut the richness.

Serve immediately while hot and crisp. Provide extra sauce on the side if desired.

chicken wings (drumettes + flats)

Shaoxing wine (or dry sherry)

dark soy sauce

egg white

fine sea salt

ground white pepper

all-purpose flour

baking powder

mild chili bean paste (doubanjiang) or Sriracha

maltose or honey

ginger, minced

water

cornstarch (slurry)

neutral oil for frying (vegetable, peanut)

sesame seeds, toasted

scallions, thinly sliced

pickled cucumber or thin cucumber ribbons (optional)

Pat the squid tubes and tentacles dry with paper towels. If not already done, slice tubes into 1/2-inch rings. Trim any tough bits from tentacles. Thorough drying helps a crisp coating.

Prepare the calamari

In a medium bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, sea salt, and white pepper until evenly combined. In a separate small bowl, lightly beat the egg with the cold sparkling water. Pour the wet mixture into the dry ingredients and stir briefly with a fork until just combined; the batter should be slightly lumpy and fairly thin — add up to 1 tablespoon more cold water if needed. Chill the batter in the refrigerator for 10 minutes to keep it cold (this maximizes crispness).

Make the batter

Pour the neutral oil into a heavy-bottomed saucepan or Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float to the surface immediately and turn golden in about 30–45 seconds.

Heat the oil

Working in small batches (about 6–8 rings/tentacles at a time), dredge the dried calamari lightly in a small bowl of additional flour (tap off excess) then dip into the chilled batter to evenly coat. Gently lower battered pieces into hot oil using a slotted spoon or spider. Fry until golden and crisp, about 1.5–2 minutes per batch — do not overcrowd the pan. Turn as needed for even browning. Remove with a slotted spoon and let drain on a wire rack set over a sheet pan or on paper towels. While still hot, lightly sprinkle with the 1/2 tsp kosher salt. Repeat with remaining calamari, allowing oil to come back up to temperature between batches.

Coat and fry in batches

If you want an extra-crispy finish, fry each batch for 45–60 seconds until pale golden and remove to drain. Once all batches are pre-fried, increase oil temperature to 375°F (190°C) and return the pre-fried calamari for a quick second fry (30–45 seconds) to deepen color and crispness. Drain and season immediately.

Double-fry option (for extra crispiness)

While the oil heats or during frying, whisk together the sweet chili sauce, lime juice, fish sauce, rice vinegar, grated garlic, grated ginger, and toasted sesame oil in a small bowl until smooth. Taste and adjust: add a pinch more fish sauce for saltiness, more lime for acidity, or more sweet chili for sweetness/spice. Keep at room temperature.

Arrange the hot calamari on a platter. Sprinkle with the thinly sliced scallions, cilantro leaves, and optional sliced red chili. Serve immediately with lime wedges and the Thai dipping sauce on the side.

fresh squid (calamari) tubes and tentacles

rice flour

sea salt

cold sparkling water (or ice water)

eggs, lightly beaten

kosher salt (for finishing)

lime wedges

fresh cilantro leaves

thinly sliced scallions

thinly sliced red chili (bird's eye or serrano) - optional

sweet chili sauce (store-bought)

fresh lime juice

fish sauce

freshly grated garlic (or 1 small clove, minced)

finely grated ginger

toasted sesame oil

neutral high-heat oil (vegetable, canola, or peanut)

Trim excess fat from the chicken thighs and cut into 1.25–1.5 inch bite-sized pieces. Place the pieces in a bowl and add soy sauce, mirin, sake, grated ginger, grated garlic, kosher salt, and black pepper. Mix thoroughly so every piece is coated. Cover and refrigerate to marinate for 20–30 minutes (up to 1 hour for more flavor).

Prepare and marinate chicken

Set up a shallow bowl with cornstarch and another with the all-purpose flour mixed into the cornstarch (or simply mix both together in one shallow dish). Remove chicken from marinade in small batches, letting excess marinade drip off, and dredge each piece thoroughly in the starch/flour mixture until well coated. Shake off any excess.

Coat chicken

Pour neutral oil into a heavy skillet or deep frying pan to a depth of about 1 inch (or use a deep-fryer to 325–350°F / 160–175°C). Heat over medium-high until temperature reaches 340–350°F (170–175°C) or a small piece of batter sizzles immediately but does not burn. Fry the coated chicken in batches without overcrowding — 3–4 minutes per side until golden brown and crisp, turning as needed so all sides crisp evenly. Internal temperature should reach 165°F (74°C). If pieces are uneven, remove smaller ones earlier and continue frying larger pieces until done. Drain fried chicken on a wire rack set over a baking sheet or paper towels for 1–2 minutes.

Heat oil and fry

For an extra-crispy karaage, after the first fry and a 2–3 minute rest, bring the oil temperature up to 365–375°F (185–190°C) and fry the chicken again for 45–60 seconds until deeply golden and very crisp. Drain again briefly.

Mas La Chevaliere Rosé

Dim Sum

House Red Or House White

Peking Chicken Wing Bucket

Crispy Thai Calamari

Crispy Karaage Chicken

Crispy Lobster Wonton

Chili Crunch Guacamole

Chili Edamame