Double-boiled Sea Coconuts, Snow Lotus Pear, Red Dates and Snow Lotus Seeds
Yee Sang
Braised Sliced Mexican Abalone with Sea Moss, Dried Oyster and Seafood in Claypot
deep-fried paper wrapped chicken
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