Another salad course was presented in a myriad of colours! Garden greens with Salmon, Tuna, flying fish roe and avocado served with wasabi mayo dressing. The addition of crunchy fried crab stick certainly a brilliant touch!
Chilli Fish
Deep-fried Tofu Puffs with Scallops and Fish Roe and Softshell Crab with Roasted Sesame Sauce wrapped in Egg Rolls
Baked Rice Cake Lasagna
Cutlass Fish Nanbanduke with Kikka Flower and Loofah marinated with vinegar