Seafood
Steamed Catch of the Day
Deep Fried Whole Fish with Shredded Ginger and
Preserved Plum Sauce
1. Stir Fried with Chinese Vegetables and
2. Deep Fried in Spicy Salt or
Steamed with Mandarin Peel
Smoked Australian Green Lip Abalone with Chinese Mushroom (whole)
Steamed Fresh Flowery Crab with Aged ShaoXing Wine,
Fragrant Chicken Oil & Flat Rice Noodles
Spicy Peppercorn Flowery Crab
Chilli Jam Mud Crab Hot,Medium,Light
Razor Clams Steamed with Aged Lemon and Mixed Herbs (each) Minimum 2 pcs
King Prawns Cooked in Fish and Rice Broth,
Peppered Prawn Heads (each) Minimum 2 pcs
Sweet , Sour and Spicy Pineapple King Prawns,
Peppered Prawn Heads ( each ) Minimum 2 pcs
Sauteed Prawns with Shrimp Roes,
Deep Fried Peppered Prawn Heads (each) Minimum 2 pcs
Spicy Peppercorn King Prawns
Fresh Prawns with Herbed Homemade Satay Sauce,
Garlic and Spring Onion in Clay Pot
Poultry
Pan Fried Crispy Chicken Stuffed with Shrimp Meat (half Chicken)
Baked Chicken with Szechuan Spices and Caramelized Shallot
Baked Chicken with Caramelized Shallot and Onion
The Chairman's Soy Sauce Chicken
Duck Confit with Mandarin Peel
Meat
Beef Short Ribs Slow Cooked in Bean Paste
Beef Short Rib Stewed in Pepper Broth
Oxtail Stew with Port and Dried Mandarin Peel
Beef Neck Fillets with Ginger and Shallot in Chicken Broth
Beef Brisket Stir Fried with Chinese Vegetables
Szechuan Spicy New Zealand Crispy Lamb Belly
Slow Cooked Crispy New Zealand Lamb Belly with Vinegar and Garlic Dressing
Pork Belly Slow Cooked in Preserved Chinese Vegetables
Braised Spare Ribs with Preserved Plums in Caramelized Black Vinegar (each)
Minimum 4 pcs
Sweet and Sour Pork with Balsamic Vinegar and Pickled Plums
Vegetables
Braised Layer Beancurd with Morel Musehrooms
Stir Fried Rice Vermicelli
with Satay and Shallot
Dried Bean Curd and Vegetables Stir Fried
with Black Beans and Chilli
Steamed Kai Lan with Pickled Chinese Vegetables
Layered Beancurd and Bean Sprout in Fish Broth
Braised Seasonal Chinese Vegetables with Salted Fish Paste