Roasted Chicken and Duck Platter with Marinated Jellyfish
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
Steamed Rice with Yam, Assorted Preserved Meats & Chicken Sausages in Lotus Leaves
Wok-fried Tiger Prawns with Vietnamese Five Spice Powder