Foxglove offers a carefully curated menu based on traditional Cantonese cuisine with modern plating created by Head Chef Tony Hung. Each dish is based on the freshest ingredients that are sourced with care to create our executive lunch and delectable a la carte menu. Our signatures include Baked Stuffed Crab Shell with Fresh Crab Meat, Bacon and Mushroom, Crispy Deep-Fried Chicken, Lotus Leaf Wrapped Wild Mushroom Short Rib. To top it off, tuck into our bi-weekly updated lunch menu & dim sum platters and enjoy our late night snacks.
Foxglove also offers a selection of rare cognac and spirits, bottled in the 1930s, 40s, and 50s – aged for as long as half a century. Bottles from defunct distilleries as well as Japanese cask-strength whiskies are also available. A carefully crafted cocktail menu pays homage to a bygone time when spirits were king and bartenders revered. Each cocktail is carefully crafted to evoke classic cocktails with Frank’s own twists. Choose from fascinating selections such as the New York Sour, Jasmine Paloma or take a sip out of rare vintage brandy bottled in the 1930s. Our collection is for you to journey through.