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!
Sliced chicken with fish paste and almonds served with a tart holding shredded chicken with mango and crunchy nuts
Chicken Dry Chilli Fry
Double-boiled Fish Maw Soup with Papaya & Aloe Vera
Wok-seared Canadian Cod Fish with Preserved Vegetables & Wolfberries
Boiled Greens in bonito-flavoured soy sauce, fried tofu and Mizuna baby fish