Mountain House St Marks Place menu

Thinly sliced pork belly served chilled with crisp cucumber.

Tender poached chicken served chilled with a spicy chili sauce and a garnish of crushed peanuts.

A chilled appetizer featuring a combination of duck tongue, poached chicken, and tender bamboo shoots.

Chilled duck seasoned with a savory peppercorn sauce.

Thinly sliced, chilled beef tongue topped with fresh green chili peppers.

Tender baby cuttlefish served chilled, seasoned with fresh scallions and a hint of grapefruit.

Chilled chicken served with scallions and a signature tingling spice from Szechuan peppercorns.

Thinly sliced beef and beef offal served chilled in a spicy chili oil sauce.

Thinly sliced beef tripe served chilled in a savory Szechuan peppercorn and chili dressing.

Chilled chicken feet marinated in a spicy Szechuan chili pepper sauce.

Tender okra served chilled and tossed in a signature spicy chili sauce.

A selection of crisp, tangy vegetables pickled in traditional Szechuan spices.

A savory, slow-cooked soup featuring tender pig trotters simmered in a flavorful broth.

A savory chicken soup simmered with a blend of traditional aromatic herbs.

A savory broth featuring finely minced beef and ribbons of whisked egg.

A savory soup featuring a balance of spicy and tangy flavors, typically prepared with ingredients like mushrooms, tofu, and bamboo shoots.

Tender pieces of chicken served in a flavorful, spicy red chili oil sauce.

Chilled mung bean starch noodles served in a savory and spicy Szechuan-style sauce.

Thin noodles served in a savory and spicy Szechuan-style sauce.

Tender dumplings served in a savory and mildly spicy chili oil sauce.

Handmade dumplings served in a savory broth made with chicken and mushrooms.

Tender pieces of chicken stir-fried with a generous amount of dried red chili peppers for a bold, spicy flavor.

A whole bamboo fish stewed in a savory broth seasoned with wild green peppers, served in a traditional stone pot.

A signature dish featuring tender fish fillets simmered in a savory broth with pickled cabbage, chili, and peppercorns.

Tender beef slices and enoki mushrooms served in a savory, spicy, and tangy broth.

Dungeness crab and sticky rice steamed together inside fragrant lotus leaves.

Tender frog legs simmered in a flavorful, spicy chili broth.

Soft tofu and minced beef simmered in a savory, spicy chili sauce.

A signature spicy Sichuan dish featuring tender blood curd, tripe, and intestine simmered in a flavorful chili oil broth.

A steamed bass fillet served with a spicy sauce and topped with fresh Chinese leeks.

Diced chicken stir-fried with a variety of chili peppers.

A signature dish featuring a tender braised fish head topped with savory pickled chilies.

Tender slices of pork liver and kidney stir-fried with fresh scallions.

A traditional Szechuan dish featuring blood curd, tripe, and intestine simmered in a spicy, numbing green chili broth.

Tender lobster and soft tofu served in a spicy, numbing Szechuan chili sauce.

Tender fish fillets simmered in a savory broth infused with aromatic green chilies and Szechuan peppercorns.

Tender pork kidney stir-fried with green peppers and spicy chili peppers in a traditional Szechuan-style sauce.

Tender frog pieces, including the skin, are stir-fried with a vibrant blend of red, green, and pickled Szechuan peppers for a spicy, numbing flavor.

Tender chicken and seasonal vegetables served in a spicy, numbing Szechuan-style chili broth.

Tender white fish fillets poached in a spicy, aromatic Szechuan chili broth.

Dungeness crab stir-fried with dried Szechuan chili peppers for a spicy, numbing flavor.

Fresh lobster stir-fried with dried chili peppers and Szechuan peppercorns for a spicy, numbing flavor.

Tender pork intestine stir-fried with dried chili peppers for a spicy, numbing Szechuan-style flavor.

Crispy strips of eel deep-fried and tossed with spicy Szechuan chili peppers and fresh celery.

Tender beef slices served in a savory, tongue-numbing broth seasoned with Szechuan peppercorns.

Stir-fried shrimp served in the shell, seasoned with dried chili peppers and Szechuan peppercorns for a spicy, numbing flavor.

Tender frog meat slow-cooked in a savory broth seasoned with pickled chili peppers.

Firm tofu pan-fried to achieve a golden, crispy exterior while maintaining a soft, tender center.

Tender diced chicken and crunchy lotus root slices stir-fried with a blend of chili peppers.

Tender rabbit meat slow-cooked in a savory broth infused with pickled peppers.

Shrimp seared on a hot iron griddle and seasoned with a savory garlic sauce.

A tender black fish fillet served in a savory chicken broth with crispy rice.

A tender fish filet, tofu, and tomato simmered in a savory, spicy, and sour broth.

A fresh striped bass steamed in bamboo and served with a savory seafood-infused soy sauce.

Tender grilled beef ribs served with soft, steamed buns.

Crispy pieces of pork tenderloin served with a tangy, sweet-and-sour glaze.

Tender beef and small potatoes slow-cooked together in a traditional clay pot with a savory wine-based sauce.

Sweet corn kernels tossed in a savory, rich salted egg yolk coating and baked until golden.

Tender striped bass served in a savory, tangy broth infused with pickled peppers.

A hearty, traditional soup featuring tender beef shank and a variety of beef offal.

A traditional dish featuring a stir-fry of chicken giblets seasoned with spicy pickled peppers.

Tender pieces of eel stir-fried with a blend of fresh green peppers.

This dish features a stir-fry of fish maw, beef aorta, and chicken gizzard, known for their distinctively crisp textures.

Tender pieces of rabbit stir-fried with spicy chili peppers.

Thinly sliced pork stir-fried with fresh green peppers.

Thinly sliced pork stir-fried with vegetables in a savory and spicy garlic-based sauce.

Tender beef slices served in a spicy, numbing broth infused with red chili oil and Sichuan peppercorns.

A classic stir-fry dish featuring tender chicken, crunchy peanuts, and dried chili peppers.

Thinly sliced pork belly stir-fried with Chinese leeks and chili peppers.

Chiba tofu is a firm, savory tofu dish made from processed soy protein that is typically sliced and stir-fried.

Tender pork belly slow-cooked with savory, traditional Szechuan dried pickled vegetables.

Wok-fried rice tossed with savory bacon and tangy, fermented Szechuan-style pickled vegetables.

Wok-fried rice tossed with a selection of traditional Szechuan-style preserved greens.

A Korean rice bowl topped with sautéed beef, porcini mushrooms, and assorted vegetables, served with a savory sauce.

Stir-fried noodles tossed with vegetables and a savory, mildly spicy Szechuan-style sauce.

Fresh cabbage quickly sautéed over high heat until tender and crisp.

Thinly sliced lotus roots and crisp celery stalks stir-fried together in a light, savory sauce.

Thinly sliced potatoes stir-fried until tender yet crisp.

Fresh water spinach stir-fried with garlic and seasonings.

Tender Chinese long beans and eggplant stir-fried together in a savory sauce.

Fresh cauliflower florets lightly sautéed until tender and crisp.

Tender, crisp-cooked long beans stir-fried in a savory sauce.

Tender, young pea greens quickly stir-fried with garlic.

A chilled, creamy milk-based dessert infused with the delicate floral aroma of jasmine tea.

A smooth, sweetened taro root puree served with soft, chewy rice cakes.

A chilled, gelatin-based dessert infused with a hint of alcohol.

A sweet, chewy rice ball served with a translucent, jelly-like peach resin topping.

Chewy rice dumplings filled with sweet black sesame paste served in a fragrant, floral-infused syrup.