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Kai Mayfair

Kai Mayfair W1K Chinese | West End & Mayfair

Food Menu

Tan-Jia’s Lobster Broth £18
A specialty of our chef best described as an Oriental
interpretation of the classic Lobster Bisque - rich,
substantial and luxurious.
Mermaids in the Mist £14
The wonderfully luscious Chilean sea bass in a light ‘misotype’
broad bean broth with an added Szechuan spiciness
- just enough create a tingle in your taste buds.
‘A Sea of Eight Treasures’ £17
A thick soup of eight finely chopped ingredients including
water chestnut, chinese mushrooms, baby corn, prawns,
scallops, shark’s fin, wolfberries and Gold.
Hot & Sour Soup £11
We are particularly proud of our Hot & Sour soup recipe
which has the added luxury of fresh scallops and king
prawns. Please let us know if you have tasted a better
version elsewhere.

Wasabi Prawns £21
King Prawns with a spicy wasabi infused mayonnaise alongside little
cubes of sweet mango & basil seed. Sounds like a over-complicated mix
of flavours? Fortunately, the result is actually simply, delicious and one of
our clear customer favourites.
‘Oriental Lamb shank’ £14 / person
Pulled off the bone, cooked in a 12 ingredient marinade and topped
with a rich chicken & garlic crème layer. Lamb shank is often served in
very large, filling portions. This however, is an appetiser sized amount
designed as a prelude to a fulfilling meal.
Scallop & Tiger Prawn with Glass Noodles
£12 / person
Cooked in garlic, chilli, shallots, coriander, honey, this is a spicier variation
of the Cantonese steamed scallops with soya sauce classic with the
influence of the stronger South East Asian flavours.
A Nest of Imperial Jewels £13
Chopped prawn, chicken or vegetables pan-fried with mustard greens
and served on butterhead lettuce wraps.
Bai Ling Mushroom with a White Truffle Jus Reduction
Served with airflown ‘Kai Lan’
It is common practice in Northern
China to serve a cold dish as an
entree to the main course. The
origin is often associated with a
rather tragic tale. During the 6th.
Century B.C., there lived a certain
Duke Wen who had succeeded
in conquering a significant part of
the North. With victory in hand,
he rewarded all his advisers with
land except for one, Jie Zhitui, a
faithful supporter of twenty years.
This was of course, not intentional.
Feeling cheated, Jie retreated
into the forest in the mountains.
Jie’s angry followers, petitioned
the Duke outlining the injustice.
Realising his mistake, Duke Wen
ordered his men to set fire to the
trees in the enormous forest in the
hope that Jie would flee from the
burning areas. Duke Wen would
then apologise and try to convince
him to return. Jie did not leave the
forest and was burnt to death.
Devastated by his misjudgment, the
Duke declared that no fires were
to be lit on the anniversaries of
Jie’s death as a sign of respect and
that his subjects were to join him
in eating cold food. This day is also
known as the Festival of Cold Food.

Pan-fried foie gras £18 / person
Caramelised cashews, white pepper, spring onions, grapes, passion
fruit dressing.
Soft-Shelled Crab with Julienne Green Mango
Deep fried with a crispy coating of spiced batter, garlic, chilli, shallots
and peppercorns served with julienne young, green mango.
The Parcels of Prosperity £12
Miniature deep-fried ‘Chinese Croissants’ filled with finely chopped
Oriental Mushroom Salad £11
Lettuce, crunchy black & white cloud fungus, pine kernels and a
sesame & ginger dressing
‘Shanghai’ Noodles £13
Translucent glass noodle sheets served with sliced chicken and
chopped coriander in a soya and sesame oil vinaigrette.
Hot starters make their appearance
in the warmer climates within China,
namely the South. Since artificial
refrigeration has only been present for
a relatively short time, it was difficult
to keep food fresh enough to be
eaten cold thus creating a bias toward
recipes of fully cooked food. Hot
starters do however, make a strong
appearance in Cantonese cuisine. The
most famous group of starters must
be Dim Sum which literally translated,
means ‘to touch one’s heart’. It is of
course, intended as a sample of the
superb skills of the Chefs and an
introduction to the delicious courses
to follow.
Canapes of Prawns on Toast £11
with a sprinkling of black & white sesame seeds
Garlic Spare Ribs £16
Works well as a main course dish too.
Peking Duck £57
Peking Duck is initially hung to loosen the skin from the meat and
roasted over flames to produce a duck with the crispest of skins. n
addition, the meat of the duck is served traditionally, with chinese
pancakes, cucumber, spring onion and our home-made hoi-sin sauce.
Aromatic Crispy Duck (£57 Whole / £31 Half)
Succulent duck marinated in a blend of spices, deep fried to perfection
and served with soft pancakes. We also have a vegetarian alternative
to this.
Aromatic Crispy Beancurd £25
For too long have vegetarians been excluded from the experience
of consuming the long time favourite of Crispy Duck. Crispy layered
paper thin beancurd sheets marinated in a blend of spices, deep fried
to perfection and served with soft pancakes.
Lobster Braised with Spring Onions & Ginger £54
Unusually, a recipe which people in the Far East come to London to
eat. It is a dish which has evolved over the years in the London Chinese
restaurant to be come a classic. Served with steamed egg noodles.

imperial DeliCaCies
‘spring fades, summer begins’
an optional service charge of 12.5% will be added to your bill
Chicken with Oyster Sauce & Chopped Shitake
Mushrooms £16
A dish which encompasses all the flavours associated with classic
Chinese cooking.
Chicken stir-fried with Black Bean Sauce, Shallots
and Dried Chilli £16
Szechuan Chicken Cashew Nuts £16
An absolute Chinese restaurant classic but with a recipe unique to us
- spicier and more intense. Pan-fried slices of chicken laced with dried
chillies, spring onions, cashew nuts and crisp seaweed in a dark soya
‘The Phoenix and the Rising Sun’ £21
Chicken slices with organic Honshimeji mushrooms stir-fried in a
home-made preserved chilli sauce
The Phoenix, the mythological symbol
of royalty and feminine beauty is
represented in Chinese food by the
chicken. With such a strong symbolic
link with the Phoenix, chicken takes
an important role in foods served
in festivities. It is invariably present
in events such as wedding dinners,
birthdays and always when a guest
is invited into one’s home. Chicken is
the most widely eaten meat of all.
With such popularity also comes a
enormous number of variations in
recipes from region to region even
for the same dish. As with most
other meats, almost every part of the
chicken is used in the preparation
of food. To the untrained stomach,
however, the idea of consuming
the intestines, kidneys and feet of
the chicken must be reserved for
the more adventurous before even
considering venturing into the even
more exotic dishes.

Chilean Sea bass Fillet, Chopped Snow Leaf
topped with Shrimp Crumble £32
Chilean sea bass is the only fish we have tried which reaches
the quality of live fish served in restaurants in the Far East - rich,
succulent, luscious and unbelievably moist. A great match for this
dish is the white Spy Valley Riesling from New Zealand. The clean
citrus flavours and fruit of the wine clears the palate between
bites and complements the particularly rich character of this fish.
Whole Sea bass Ginger & Spring Onions £53
Fish, steamed with ginger & spring onions is the benchmark for
preparing fish in Chinese cooking. Due to the inherent lightness
in steaming, nothing can be hidden in terms of the quality of
fish and timing is everything. The sauce is a mix of soya sauce
and a shallot infused oil. It is not unusual in a Chinese dinner at
dedicated seafood restaurants in the East to have 5 or 6 fish
dishes all cooked in the almost the same way but simply changing
the type of seafood.
Steamed Lobster with Garlic £53
Served with a combination of minced & crispy garlic, chopped
Chinese parsley with infused oils & soya sauce.
It comes as no surprise that the
Chinese are extremely selective about
the fish they eat considering the
wide choice they have with a long
coastline and one of the longest rivers
in the world being present in China.
Freshwater and sea water fishes are
therefore, equally enjoyed. Steaming
is perhaps the most popular style of
cooking as it preserves the natural
sweetness and the true flavours of
the fish. However, there are occasions
when steaming is incompatible with
the texture of some fishes. There is
therefore the popular alternative
preparation of pan-frying and then
pouring over a sauce of vegetables
and seafood. The love of fins extends
beyond sharks’ fins as far as the
Chinese are concerned. The usual
practice is to break off parts of any
fish fin and chew, relishing the final
remains of what is often the last
course in the traditional Chinese

‘The Great Tiger of the Spice Route’ £24
Tiger Prawns scented with crisp Curry Leaves served with a dressing
of Lemon and Chilli. This dish incorporates the Indian and Chinese
flavours experienced during the great journey along the spice route
Stuffed Aubergines £20
Very much a comfort food recipe. Aubergines stuffed with finely
chopped prawns and pan-fried in a fragrant & savoury black bean
‘Chang Sah’ Prawns £22
A tightly kept secret recipe combining 15 ingredients named after the
region of Hunan where our Head Chef served his apprenticeship.
Scallops and Asparagus with XO Sauce £24
XO Sauce is an intense 16 ingredient chilli sauce made with finely
chopped seafood and parma ham.
Dover Sole ‘Goujons’ £53
In light batter with fragrant ‘crumbs’ and sauce from curry leaf & chili
Prawns, the blessing from clear
waters, come to land carrying the
rich flavours of the oceans and fresh
water streams. The distinct flavour
of prawns allows them to be plainly
steamed and eaten with a light sauce
or marinated in the strongest of
seasonings. In neither of these styles
of cooking is the taste and scent
of this seafood ever too bland nor
overwhelmed by other ingredients. This
quality allows prawns to be eaten on
their own or act as a flavour enhancer
to other meats. In minced form,
prawns are often mixed with meats,
particularly chicken or pork, to create
a greater complexity of flavours in the
meat recipes.

[Our beef comes from the estate of the Duke of Buccleuch &
Queensberry. A highly marbled cut of beef, so precious that it is
delivered to us by courier!]
Sirloin with Black Pepper, Garlic Flakes and Sliced
Chinese Croissant £26
Highly marbled Buccleuch beef cut into cubes instead of the usual the
traditional slices to ensure that any imperfections in the beef will be
Sirloin with Tau-Pan sauce £26
Tau-Pan sauce is a savoury mix of sweet, salty & spicy flavours.
Wagyu Beef £75 - 200 grams
Only the highest grade 9 of the legendary Wagyu beef is used. Heavily
marbled, it is cooked to the point where the very flavoursome fat just
starts to melt away leaving the meat very tender and totally infused
with a scent of perfect beef. The Wagyu is lightly marinated, panfried
and the key to this dish is a sauce & marinade which does not
overpower the delicate flavour of wagyu.
Ostrich pan-fried with 3 chillies £22
A great alternative to beef with all the taste and texture of very tender
beef fillet but at the same time, very low in fat. This Hunanese recipe
is a spicy one using 3 varieties of chillies.
Sliced Ostrich, Oriental BBQ sauce, pan-fried
Onions £22
Beef has always been attributed
with the highest rank in the hierarchy
of meats. . This can be traced back
in history to a time when only
the Feudal Lords were given the
prerogative to order the slaughtering
of cows. Lamb, second in rank, was
available to the disposal of the
Ministers of State. The lesser ranks
would only enjoy the occasional taste
of these luxuries when leftovers were
available. The exclusivity of beef can
be attributed to the larger amounts
of land required to graze cattle, in
comparison to pigs which are by far
more common both in numbers and
more widely used in Chinese cooking.
Favoured by the cooler climate of the
northern regions, beef is considered
to be a meat with a ‘Yang’ character,
with warming properties. Ostrich is an
unusual addition to our menu. A great
alternative to beef being more tender
in texture but with the fat content of
turkey breast! Contrary to what you
might expect of ostrich; no, it does not
taste like chicken.

Lamb with Szechuan Peppercorns £24
Minced lamb stir-fried with a sauce made from a complex blend
of over 20 ingredients. It does not have a flavouring which is
over-complicated but one which is simply tasty, fulfilling and full
of Chinese character. One of our best-sellers and superb with a
glass of red, particularly the Chilean Valdivieso Pinot Noir.
Lamb with Ginger, Spring Onions & Oyster
Sauce £24
The classical match of the spicy fragrance of ginger and crunchy
spring onions is probably the most recognised combination in
our cuisine.
Pork, Garlic Sprouts with Bird’s Eye Chilli £19
An unusual combination of a dish which is spicy but at the same
time light. Garlic sprouts resemble spring onions but have a
natural scent of garlic which makes them wonderfully fragrant
when cooked.
Flaming Drunken Pork £19
A dish cooked in a mild champagne sauce and served flaming in
Chinese rice wine.
Roasted Pork Belly £19
A dish for the pork lover. Slightly fatty roasted pork belly balanced
with crisp julienne apple, fragrant mint leaves and a sesame, chilli
& rice wine sauce.
Sweet & Sour Pork £16
Undoubtedly the best known ‘comfort-food’ in a Chinese Menu
which varies in style from one Chinese Community to the next.
Our version is inspired by the original South East Asian Chinese
Although 3rd. in rank within the
‘hierarchy’ of meats, pork remained
a relative luxury for the general
population compared to chicken.
Today however, pork is undoubtedly
the most widely eaten meat in
Chinese cuisine, with recipes using
pork outnumbering those of any other
meat by a huge margin. It comes as
no surprise therefore that no part of
the pig, inside or out, is left unexplored
by a recipe of some sort. Nothing is
wasted. Perhaps the only section of
China where pork is not eaten in large
quantities are parts of the Northern
states. These areas are populated
by quite a large number of Chinese-
Muslims who of course, cannot eat
pork - thus the dominance of lamb
recipes from these areas.
The Spice Route ‘Chai’ £18
‘Chai’ scented with crisp Curry Leaves served with a dressing of lemon
and Chilli. This dish incorporates the Indian and Chinese flavours
experienced during the great journey along the spice route
‘Chai’ with Black Pepper, Garlic Flakes and Sliced
Chinese Croissant £18
‘Chai’ cooked with 3 Chillies £15
This Hunanese recipe is an extremely spicy one using 3 varieties of
Chang Sah ‘Chai’ £15
Paper thin layers of crispy tofu, rolled around julienned vegetables and
cooked in the Chang Sah sauce - a tightly kept secret recipe combining
15 ingredients named after the region of Hunan where our Head Chef
served his apprenticeship.
‘Chai’ literally means Vegetables
in Chinese dialect. The ancient
monks managed in their wisdom,
to create a whole host of new
ingredients using tofu / beancurd
as a starting point. The end-result
was an ingredient with an entirely
new texture and flavour which
could be steamed, wok-fried,
deep-friend with just about any
type of recipe and sauce. This
provided not only vegetarians with
great variety but also meat-eaters
who were pleasantly converted to
healthier eating by the fuller, almost
‘meaty’ texture which could be
achieved with ‘chai’. Familiar recipes
previously associated with meat as a primary ingredient which could
not be cooked using vegetables
alone, could now be enjoyed by

Fungi Foursome £21
4 varieties of organic Oriental mushrooms supplied to us by a
small farm on the south coast, lightly cooked in a unobtrusive
garlic and soya sauce.
Warm Salad of Oriental Vegetables £14
Stir-fried bamboo stalks, mangetout and Shimeji mushrooms..
Braised Home-made Tofu with Minced Chicken
Served with Nameko mushrooms and garlic. (Vegetarian option
with finely chopped shitake, enoki & shimeji mushrooms instead
of chicken)
‘Ma-Po’ Spicy Aubergines & Home-made Tofu
Our interpretation of the Legendary creation of Chef Chen
handed down from the 19th. century. A spicy Szechuan dish of
home-made beancurd & aubergines.
Asparagus with Minced Garlic & Bird’s Eye Chilli
Kai Lan stir-fried £12
Spinach with Poached Enoki Mushrooms £18

Spice-Scented Fried Rice £5.50
Rice scented with spices to add a hint of difference without overwhelming
the taste of main dishes.
- Chilli,
- Coriander,
- or Ginger & Sesame Oil
Steamed Rice £3 / person
Poached Lobster Essence Noodles £12
You may have found it curious that we do not have fried noodles on our
menu. Traditionally, fried noodles have usually been eaten as an entire
meal rather than as a side-dish. Frying the noodles can make it just a bit
too oily to act as a support to the more substantial main courses. It tends
to take centre-stage, becoming too heavy and competing in flavour with
the other dishes. Poaching, on the other hand, is a far lighter method of
cooking. Drizzling with a luxurious lobster infused oil then adds flavour
without heaviness.
Egg Noodles with Shallots & Olive Oil £8
Chinese farmers have been growing
rice since 5000 B.C., almost 7000
years ago! In line with the hierarchy
given to foods such as meats, rice
ranks as the most superior cereal
food, above soybean, millet, wheat
and barley. Due to the warmer
climatic conditions in southern
China, rice has always been
available in abundance. However,
until as late as the 14th century,
rice remained a luxury for the
people of the northern parts, having
a less suitable, colder climate for
growing rice. Wheat had been
the primary staple food for the
northern regions before this time.
It therefore comes as no surprise
that noodles, buns and chinese
pancakes, made from wheat,
continue to play a very strong role
in the cuisines of Northern China.
The traditional way to cook rice
requires the washing of the grains
till the water used runs clear.
This practice originates from a
superstition that cloudy rice will
leave a cloudy mind. - according to
my mother anyway!!