BARBECUE & APPETIZERS
- Suckling pig skin
- with Steamed Bun
- Barbecued pork
- with Honey Sauce
- Cantonese roasted goose
- with Plum Sauce
- Poached chicken
- with Dried Scallop
- Crispy roasted pork belly
- with Mustard Sauce
- Marinated sliced jellyfish
- Cucumber, Sour Chilli Sauce
- Marinated sliced foie gras
- in Aged Rice Wine Brine
- Marinated Cuttlefish
- with Chaozhou Preserved Vegetables
- Marinated Abalone
- with Chinese Rice Wine
- Homemade spinach rolls
- with Sesame Sauce
- Spicy Black Truffle Cauliflower
- Salt and pepper tofu
- Dried Prawns
- Celery, Fresh Chinese Salad
- Chef’s signature appetizer selection
- Marinated Beef Tendon
- with Chilli Oil
- Marinated Winged Bean
- Lily Bulbs, Fresh Walnuts
ABALONE, SEA CUCUMBERs & BIRD’S NESTS
- Braised six-head Whole South African Abalone
- with Abalone Sauce
- Braised eight-head Whole South African Abalone
- Braised 12-head Whole South African Abalone
- Braised sea cucumber
- Spring Onion Sauce, Barley
- Braised supreme fish maw
- with Abalone Sauce
- Braised fish maw
- Crab Roe, Supreme Broth
- Braised Abalone, Fish Maw, Sea Cucumber and Conpoy
- in Supreme Broth
- Braised Bird’s Nest
- with Egg White and Crab Claw
- with Shredded Chicken and Ham
- Braised Sea Cucumber
- Beef Tendon, Prawn Roe
- Braised Goose Web and Scallops
- with Abalone Sauce
- Braised Foie Gras
- with Abalone Sauce
- Combination with Goose Web
- Combination with 12-head Abalone
- Combination with Fish Maw
SOUP
- Double-Boiled Chicken
- with Sea Whelk
- with Snow Fungus
- with fish maw in coconut
- Double-Boiled Yunnan Matsutake Mushroom
- with Fish Maw
- Double-Boiled Sea Cucumber
- Ham, Brassica
- Double-boiled Russula
- Dried Scallop, Fig
- Double-Boiled Morel Mushroom
- with Bamboo Pith
- Double-Boiled Matsutake Mushroom
- with Brassica
- Daily Traditional Cantonese boiled soup
- Only available for lunch
- Superior Pottage
- Shredded Fish Maw, Chicken
- Traditional Shunde Fish
- with Vegetables
- Hot and Sour prawn Wonton
- with Beancurd
- Vegetarian Sweetcorn
- with Diced Tomato
LIVE SEAFOOD
- Spotted Garoupa
- Steamed with soy sauce
- Poached in seafood soup
- Deep-fried fish bone & wok-fried fillet with garden greens
- Steamed with Double Flavour – Soy sauce, Winter vegetable, Preserved vegetable, Chilli sauce
- Tiger Garoupa
- Steamed with soy sauce
- Steamed with lily bulbs & black fungus
- Marinated in Vinegar and Pepper Seafood Soup
- East China Sea Yellow Croaker
- Steamed with Ham and Yellow Wine
- Steamed with Preserved Vegetables
- Soy-Braised with Garlic and Ginger
- Soy-Braised with Pancake
- Fried and Steamed
- Marble Goby
- Steamed with Soy Sauce
- Deep-Fried with Soy Sauce
- Steamed with Black Bean Sauce and Black Olives
- Sole Fish
- Steamed with Soy Sauce
- Steamed with Pickled Chinese Cabbage
- Soy-Braised with Garlic and Ginger
- Mantis prawns
- Pan-fried with brandy cream sauce dressing & red capsicum
- Salt & pepper
- King Prawns
- Baked with salted egg yolk & crispy rice
- Steamed with minced pickles & celery
- Steamed with Glass Noodles and Garlic Sauce
- Alaskan King Crab
- Steamed with aged rice wine
- Pan-fried legs
- Wok-fried with egg white
- Snow Crab
- Steamed with Aged Rice Wine
- Stir-Fried with Dried Garlic and Bread Crumbs
- Baked with Minced Pickle and Celery
- Australian Lobster
- Steamed with Celery and Chinese Liquor
- Braised in Supreme Broth
- Poached Head and Claw in Congee
- Fried and Coated with Salted Egg Yolk
- Braised Head and Claw with Noodles
- Baby Lobster
- Braised with Brandy Cream Dressing and Red Pepper
- Steamed with Glass Noodles and Garlic Sauce
- Braised in Supreme Broth
- Braised with Glass Noodles in Casserole
- Salt and Pepper
SEAFOOD
- Wok-fried prawns
- Fermented Black Garlic, Dried Chilli
- Deep-fried crab shell
- Stuffed with Onion and Crabmeat
- Wok-fried scallops
- Caramelized Walnuts, X.O. Sauce
- Baked Alaskan Crab Legs
- with Pumpkin
- Wok-fried star garoupa fillet
- Black Fungus, Lily Bulbs
- Steamed Cod
- Cabbage, Soy Sauce
- Crispy Spring Rolls
- Lobster, Black Truffles
- Deep-Fried salt-and-pepper Cuttlefish Balls
PORK & BEEF
- Braised pork ribs
- with Candied Cherries
- Wok-Fried Pork Shoulder and Mushrooms
- in Spicy Ham Sauce
- Stewed beef brisket
- White Pepper, Chinese Celery
- Wok-fried Australian wagyu beef
- with Aged Tangerine
- with Garlic & Fennel
- Braised wagyu beef flank
- Onion, Soy Sauce, Brassica
- Braised Australian Oxtail
- with Tomato
POULTRY
- Classic Cantonese crispy chicken
- Sautéed chicken fillet casserole
- Fermented Soybeans, Spring Onions
- Lotus leaf–wrapped Steamed chicken
- Cantonese Air-dried Sausage, Black Mushrooms
- Crispy roasted duck
- Traditional Peking duck
- Please allow 90 minutes for preparation.
- Deep-fried crispy pigeon
VEGETABLES & BEANCURD
- Work-fried seasonal vegetables
- with garlic
- poached with soy sauce
- Poached seasonal vegetables
- with supreme broth
- braised with dried scallops
- Wok-Fried String Beans
- with Anchovy
- Wok-fried pea sprouts
- with 'WuLiangYe'
- Poached garden greens
- Black Fungus, Tomato, Broth
- Wok-fried kale
- Garlic, Crispy Wagyu Beef Fat
- Poached baby Chinese cabbage
- Yunnan Matsutake, Chicken Broth
- Braised beancurd
- Beef Tendon, Spicy Sauce
- Braised aubergine and Beancurd Sheet casserole
- with Spicy Sauce
- Braised Wild Mushrooms
- Vermicelli, Vegetables, Fish Broth
- Braised maitake mushrooms
- Vermicelli, Vegetables
- Stir-Fried Sweet and Sour Chinese Yam
- with Strawberries
- Braised Beancurd
- Beef Tendon, Spicy Sauce
RICE & NOODLES
- Chef’s special seafood fried rice
- Vegetarian fried brown rice
- Mushroom, Egg White, Black Truffle Sauce
- Cantonese prawn wonton noodles
- in Supreme Broth
- Braised Rice
- Diced Chicken, Scallop Sauce
- Minced Beef Fried Rice
- Green Peas, Black Pepper
- Fried flat rice noodles
- Australian Wagyu Beef, Bean Sprouts
- Wok-fried noodles
- Bean Sprouts, Shredded Barbecue Pork, Superior Soy Sauce
- Braised Noodles
- Assorted Seafood, Supreme Broth
- Braised udon noodles
- Crabmeat, Lobster Soup
- Chicken congee
- with Sliced Abalone
- Wok-Fried Vermicelli Roll
- with X.O Sauce
- Braised Rice Noodles
- with Garoupa Fillet
DESSERT
- Homemade walnut cream
- with Mashed Red Dates
- Sweetened almond cream
- Egg White, Lotus Seeds
- Sticky rice balls
- with Red Date–Ginger Syrup
- Double-boiled superior bird’s nest
- Double Boiled Bird’s Nest
- Egg White, Milk
- House-made yoghurt
- Chilled mango pudding
- Sago Cream, Pomelo
- Double-boiled Chinese pear
- with Snow Lotus Seeds
- Classic oven-baked egg tart
- Baked puffs
- Sliced Mango, Cream Cheese
- Crispy custard-filled sesame glutinous rice dumpling
- Green bean cake
- with Lotus Paste