Steamed Soong Yee Thau (Bighead Carp-fresh water fish) in superior clear broth filled with Chinese long cabbage, strips of roast pork, lard, mushroom, sour plum, preserved Chinese Mustard and garnished with ginger, red chillies and cilantro
Sugarcane water
Fried Pei Ker (rice flour cake noodle) in lusciously laced Soy sauce