Wood Smoke Infused Blue Mussel, Scallop and Salmon avocado puree, micro cress and creamy honey mustard dressing
Double-boiled Pitaya Yellow Flower with Dried Scallop, Village Chicken Soup and Bamboo Pith
Pan Seared Cod
Dried Scallop & Mushroom Soup with Minced Meat
Congee with Shredded Dry Sea Scallop 瑤柱白粥
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!