Wok Fried Chicken with Dried Chili Sze Chuan Peppercorn
Wok-fried Tiger Prawns with Vietnamese Five Spice Powder
Chilled Red Date and Longan with Sea Coconut and White Fungus
Yee Shang
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