Wok-fried Tiger Prawns with Vietnamese Five-spiced Powder
Cod Fish Dumpling With Orange Skin And Pumpkin
Caesar Salad with Salmon & Grated Parmesan Cheese Yee Sang
Yee Sang
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