年年有余(上汤金菇浸鳕鱼) Simmered Cod Fish with Enoki Mushroom and Wolf Berries in Superior Broth
Deep fried Soong Yee fish head with thick vermicelli cooked in a sourish and sweet fish broth with tomato, preserved salted Chinese Mustard, ginger and topped with chopped spring onion-lacking in soup
Shellfish - Tomato Broth
Kuro (with special fried shallot broth and 2 pieces of pork slices)
Double-boiled Minced Chicken Broth with Fish Maw and Black Chicken Quenelle