Steamed Rice with Preserved Meat and Diced Duck in Lotus Leaf
Steamed Dragon Garoupa with Bean Curds and Black Fungus in King Soy Sauce
Taro Dumpling 'Wu Kok' Style With Scallop And Black Pepper Sauce
Yee Sang With deep-fried soft shell crabs
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