The joy and comfort of a home-cooked menu is the theme of Esther Sham’s Maison Es. From now until March 10, 2020, guests can indulge in an all-new inspired by Sham’s family recipes from the chef-patron’s Shanghainese and Hokkien roots, through dishes such as langoustine tossed with XO sauce and served with cold capellini, scallops, dried shrimp roe and cognac; steamed Japanese snapper served with crispy fish skin, celtuce, cockles, fermented soy bean puree and sweet soy sauce; and sautéed hairy crab tossed with linguini and topped with sea urchin and Zhenjiang vinegar foam. The brand new autumn and winter menu of dishes are available now at Maison Es.