Wok-seared Canadian Cod Fish with Preserved Vegetables & Wolfberries
Chilled Sze Chuan “Ma La” 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
Roasted Pi Pa Duck Traditional style
Wok-fried Tiger Prawns with Vietnamese Five-spiced Powder