Steamed Soong Yee Thau (Bighead Carp-fresh water fish) in superior clear broth filled with Chinese long cabbage, strips of roast pork, lard, mushroom, sour plum, preserved Chinese Mustard and garnished with ginger, red chillies and cilantro
Clay Pot Bean Curd With Sweet Peas, Bean Curd Sheets, Carrot And Chinese Cabbage
Chinese Cabbage With Dry Shrimps
Steamed Cabbage Rolls with Egg White Sauce
Pan Seared Atlantic Salmon la Dieppoise With Braised Savoy Cabbage, Tomatoes & Button Mushroom