"Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup. The off-menu Dungeness crab curry is served with pan-fried vermicelli that soaks up the curry’s flavor, while Lai’s spin on geoduck two ways includes a classic sashimi preparation and a less traditional porridge (pao fan). Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu." - Kristie Hang
