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
Wok Fried Prawn with Fiery Hot Sze Chuan Sauce
Roasted Pi Pa Duck Traditional style
Braised Abalones, Dried Oysters, Sea Moss and Mushrooms
Double-boiled Sea Coconuts, Snow Lotus Pear, Red Dates and Snow Lotus Seeds
Taro Scallop Dumpling with Chef’s Special Garlic Butter Sauce