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 Aged Vinegar Glazed Pork Belly, Crispy Deep-Fried Chicken, and Lotus Leaf Wrapped Wild Mushroom Short Rib.
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 Old Fashioned Cinema, Self-Portrait, or take a sip out of rare vintage brandy bottled in the 1930s. Our collection is for you to journey through.