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!
Fish
Mapo toufu (stir fried toufu in hot sauce) 麻婆豆腐
Double-boiled Fish Maw Soup with Black Mushrooms & Dried Scallops
hot claypot with foo chok (beancurd sheets), fresh lettuce and Enoki mushroom-tender and soft meat with a not too overpowering herbal soup-I'd prefer it with more Sook Tei (radix rehmanniae)
Practical and clean containers to store garlic, big red chillies and green bird's eye chillies.
Stir fried Kai Lan with Hum Yee (salted fish)
Steamed Soong Yee Thau (big head grass carp) with blended ginger/salt and garnished with spring onion