Steamed Shrimp Dumpling with Crab Roe sprinkled with Gold Dust, Steamed Assorted Mushroom ‘Sek Lou Gou’ with Nam Yee Sauce, Deep Fried Prawn Roll with Katafi served with Salad Sauce
Steamed Dragon Garoupa with Beancurd Sheet and Black Fungus in King Soy Sauce
Yee Shang
Braised Sliced Abalone, Mushrooms, Sea Moss and Beancurd with Garden Greens
Wok-seared Canadian Cod Fish with Preserved Vegetables & Wolfberries
Wok-fried Tiger Prawns with Vietnamese Five-spiced Powder