Wok Fried Chicken with Dried Chili Sze Chuan Peppercorn
Steamed Dragon Garoupa with Beancurd Sheet and Black Fungus in King Soy Sauce
Steamed Rice with Yam, Preserved Assorted Meat and Chicken Sausages in Lotus Leaf
Steamed Shrimp Dumpling with Crab Roe sprinkled with Gold Dust, Steamed Assorted Mushroom ‘Sek Lou Gou’ with Nam Yee Sauce, Deep Fried Prawn Roll with Katafi served with Salad Sauce
Wok-fried Jumbo Tiger Prawns with Superior Soy Sauce