Reimagined Flavours: Trio’s New Culinary Chapter

Chef Yuen showcases the depth of Jiangsu, Zhejiang, and Sichuan cuisines by marrying premium seasonal seafood with the rich, nuanced character of aged Huadiao wine. Blending regional traditions with modern culinary artistry, each dish is designed to surprise and delight the palate.

Signature Highlights Include:

• Alaskan King Crab in Two Serving
  Enjoy the best of both worlds—stir-fried crab body with rice lees and chilli sauce, and delicate steamed crab legs infused with aged Huadiao wine and egg white. A refined interpretation of one ingredient, two ways.


• Australian Lobster (Choice of Style)
  Savour the bold pairing of lobster with mapo tofu and minced pork, or opt for a lighter touch with lobster steamed in Huadiao wine and egg white—each style offering its own unforgettable character.


• Threadfin (Choice of Style)
  Choose between two exquisite preparations: steamed with chicken oil and Huadiao wine for classic purity, or pan-fried with crispy skin and peppercorn sauce for a modern twist.


• Braised Smoked Pigeon with Spring Onion (Clay Pot Style)
  Inspired by Dongpo pork, this reinvented dish uses smoked pigeon for a deeper, richer flavour profile—elevated through traditional clay pot cooking.

Our new menu is live at Trio now. Click here to explore the delicious options.