Steamed Rice with Yam, Preserved Assorted Meat and Chicken Sausages in Lotus Leaf
Steamed Dragon Garoupa with Bean Curds and Black Fungus in King Soy Sauce
Oven Baked Salmon Tart With Chinese Spinach And Cheese
Braised Shark’s Fin Soup with Dried Scallop
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