STEAMED
Glutinous Rice with Chinese Sausage
Salted Egg | Shiitake Mushroom
Seafood Dumpling Soup
Crab Meat | Prawns | Bamboo | Scallop | Seafood Consommé
STEAMED ASSORTED DIM SUM (3 pieces each)
Har Gao
Prawns | Bamboo Shoot
Pork Siu Mai
Prawns | Iberico Pork
Vegetable Dumpling
Lotus Root | Black Fungus | Snap Pea | Sweetcorn
Spinach Dumpling
Goji Berry | Fried Garlic
Crab Xiao Long Bao
Iberico Pork Soup
Baby Pork RIbs
Black Bean Sauce | Red Chilli | Fried Taro
BAO BUNS (3 pieces each)
Char Siu Bao
Iberico Pork | Char Siu Sauce
Pan-Fried Chicken Bun
Chicken Thighs | Ginger
Vegetarian Bun
Vermicelli | Yam Bean | King Oyster Mushroom
Custard Bun
Silky Egg Yolk
PAN & DEEP FRIED (3 pieces each)
Turnip Cake
Dried Shrimp | Mooli daikon
Pan-Fried Chicken Dumpling
Chicken Thighs | Onion | Ginger
Prawn Toast
Sesame | Sakura Salad
Vegetarian Spring Roll
Morel Mushroom | Carrot | Jaroma Cabbage
CONGEE
Beef
Yutiao | Spring onion
Pork & Century Eggs
Yutiao | Spring onion
Sea bass
Yutiao | Spring onion
SIGNATURE
Diver Scallops
Choices for method of cooking
Braised Mustard Green with Iberico ham
Iberico Pork Broth Goji Berry
Signature Peking Duck
Pancakes | Duck sauce
Choice of Second Course:
Choice of Third Course:
Honey Glazed Iberico Barbecue Pork
Leek | Micro Coriander
Angus Beef Rib Eye with Black Pepper
Erymgii Mushroom
Sweet and Sour Pork
Bell Pepper | Onion
Traditionally Steamed Turbot
Dried Dates | Cloud ear | Mushroom |salted Turnip
Steamed Argentinian Red Shrimps
Vermicelli Garlic Sauce, Superior Soya
Wok-Fried Ho Fun with Angus Beef
Bean Sprout |Yellow chive
Braised Vermicelli with Pork Loin
Braised Cabbage Bean Sprout Yellow Chive
Yangzhou Fried Rice
Prawn | Char Siu | Spring Onion
Braised Hakka Tofu
Prawn and Iberico Pork Filling Soy Beans
DESSERTS
Coco Sago with Taro vg
Purple Sweet Potato
Warm Papaya Soup vg
/
Osmanthus Pear Mousse
Jasmine Tea Mousse Osmanthus Poached Pear Grapefruit Consomme
Mango Bliss vg
Coconut Foam | Mango Sago | Grapefruit
Let us help.
If you have allergens or dietary restrictions, please let our staff know.