Today's Menu

Starters

  • Cold Squid Noodle and Lily Bulbs with Pine Nut Gazpacho
  • Ginger and Vinegar Pig Trotter Terrine
  • Pickled Mid-summer Ginger Root served with Century Egg
  • Cold Soy Marinated Baby Squid Flavored with Sichuan Pepper Oil and Stuffed with Dried Squid
  • Smoked Baby Pigeon with Longjing Tea and Chrysanthemum
  • Crispy Taro Cake with Smoked Duck
  • Thick Cut Chairman Style Char Siu (Cantonese Roasted Pork)
  • Deep Fried Fermented Beancurd filled with Salted Fish and Taiwanese Preserved Tofu
  • Barbecued Lamb Belly and Abalone Roll
  • Fried Sticky Rice Salted Egg Yolk Dumpling with Chrysanthemum Sugar
  • Fresh Water Crab Roes with Pomelo Skin and Winter Melon
  • Crispy Pig Tails with Plum Sauce

Cleansing Soup

Mains

Seafood

  • Hokkaido Fan Scallops Steamed with 20 Years Pickled Lemon
  • Steamed Fish Jaws with 20 years Aged lemon and Fried Garlic
  • Steamed Fresh Flowery Crab with Aged ShaoXing Wine, Fragrant Chicken Oil & Flat Rice Noodles
  • Pepper Mud Crab ( not available for table of 2-3 persons )
  • Wok Seared Mud Crab with Premium Soy, Preserved Black Beans & Preserved Olive Greens ( not available for table of 2-3 persons )
  • Aged and Pickled Lemon, Mandarin Peel, and Pork Mince Stir-fried with Mud Crab ( not available for table of 2-3 persons )
  • Steamed Grouper with Mandarin Peel and Salted Lard
  • Steamed Grouper Fish Head with Fermented Chilli ( not available for table of 2-3 persons )
  • Whole Fish 2 Flavours: Stir Fried Fillets with Pepper, Steamed with Aged Lemon and Fried Garlic ( not available for table of 2-3 persons )
  • Geoduck Poached in Rice Broth
  • Slipper Lobsters Poached in Rice Broth
  • Stir Fried Slipper Lobsters with Sweet Peas and Fresh River Crab Roe

Meat

  • Beef Quartet in Chilli Sour Broth with Sweet Garlic
  • Crispy Skin Chicken with Red Bean Curd Marinate
  • Poached Capon with Scallions Oil
  • Camphor Wood Smoked Black Foot Goose ( not available for table of 2-3 persons )
  • Pork Belly Slow Cooked in Preserved Chinese Vegetables with Chinese Buns
  • Grilled Lamb Ribs in BBQ Bean Paste

Vegetables

  • Gourd Juliennes and White Wood Ear Fungus Cooked in Homemade Fish Broth
  • Double Boiled Vegetables with Fried Pork Skin and Dried Cherry Blossom Shrimps
  • Stir Fried Seasonal Vegetables with XO Sauce

Rice / Noodle

  • Smoked Threadfin and Baby Sardines Steamed Rice
  • Beef Short Ribs Chinese Cured Liver Sausages Claypot Rice
  • Fried Rice with Crab Meat, Fresh Prawns, Sun-dried Prawns & Shrimp Paste
  • Stewed Pork Belly and Preserved Vegetable Claypot Rice
  • Stir Fried Beef Fillets with Premium Soya Sauce and Layered Rice Noodles

Desserts Trio