Wok-fried Tiger Prawns with Vietnamese Five-spiced Powder
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
Yee Sang with the Crispy Soft Shell Crab
Braised Abalones, Dried Oysters, Sea Moss and Mushrooms
Caesar Salad with Salmon and Grated Parmesan Cheese Yee Sang