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3 BAGS FULL
Appetizers – The Lock Fyne, Scottish Salmon Tartare, Half Dry Cherry Tomatoes, Lemon, Olive Oil, Taggiasche Olives, Capers and Crutons
Steamed Chicken with Fish Maw (北菇棉花鸡)
Braised Chicken Feet with Abalone Sauce (鲍汁焖凤爪)
Smoked and Glazed Dutch Eel with Foie Grass Mousse, Beetroot and Citrus
Piggy Tai
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