Wok-fried Tiger Prawns with Vietnamese Five-spiced Powder
Wok Fried Chinese Cabbage with Black Bean and Sze Chuan Chilli Paste in Clay Pot
Interior
Steamed Rice with Preserved Meat and Diced Duck
Chilled Sea Coconut with Peach Gum, Lotus Seeds, Snow Lotus Seeds and Red Dates
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