Add Oil 加油

Dinner No. 1 by Crossing Cold Rivers

a 7-course Cantonese fusion menu
with Extra Virgin Olive Oil

generously poured by Two Fields Zakros

Proceeds go towards supporting
the ESEACC Lunch Club

Menu

Soup to start

1. Chicken and Egg Drop Avgolemono with Angelica Root and Dill Oil

Starters

2. Century Egg, Pickled Ginger, Chin Kiang Vinegar and Extra Virgin Olive Oil

3. Deep-fried Prawn and Pork Wontons with Kosho Aioli

Mains – served with white rice

4. Harmonious Flavour Squid
Steamed squid with a sauce of Cantonese aromatics

5. Salt Baked Chicken with Four Rhizomes
Galangal, Ginger, Turmeric and Sand Ginger

6. Steamed Kabocha Pumpkin with Kombu Dashi and Fried Ginger

Dessert

7. Dark Chocolate Mousse with Extra Virgin Olive Oil and a Five-Spice Crumb

Feel free to BYOB, however please note that wine glasses may not be available.

The meal will be served family-style, on round tables of 6.  Please follow instructions when booking to indicate who you would like to sit with, if booking separately. I will try my best to accommodate you.

I will unfortunately not be able to make dish adjustments for individual guests at this dinner. Please email siuyenlo+food@gmail.com if you have any questions or concerns about the menu. Also, let me know of any other food allergies not listed below when you book. I will get in touch if I think the menu is not suitable for you, and issue a refund promptly.

Allergen information

• Gluten (Chin Kiang vinegar, wonton skin, five-spice crumb) in courses 2, 3, 7
• Egg in courses 1, 2, 3, 7
• Crustacean (prawn) in course 3
• Soybean (soy sauce) in course 3
• Mollusc (squid) in course 4
• Sulphites in courses 2 and 3

About the chef and project

Siu Yen Lo is a Singapore-born, Cantonese-raised information designer and kitchen enthusiast based in London. Outside his day job, Siu spends most of his free time thinking about food, talking about food, shopping for food, and gathering friends around his table to eat. After spending 10 years in the UK, Siu finally felt ready to start his food project and refer to himself in the third person.

Crossing Cold Rivers (est. October 2026) is a food project anchored in Cantonese and Singaporean culinary tradition, with confluences that reflect the diverse culinary tributaries of a belly-led life lived in London.