Double-boiled Sea Coconuts, Snow Lotus Pear, Red Dates and Snow Lotus Seeds
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 Tiger Prawns with Vietnamese Five-spiced Powder
deep-fried soft shell crabs
Fried Traditional Nian Gao with Yam and Sweet Potatoes
Caesar Salad with Salmon & Grated Parmesan Cheese Yee Sang