Steamed Soong Yee Thau (Bighead Carp-fresh water fish) in superior clear broth filled with Chinese long cabbage, strips of roast pork, lard, mushroom, sour plum, preserved Chinese Mustard and garnished with ginger, red chillies and cilantro
Crabmeat Omelette
A Thin Slice Of Cucumber Embraced A Piece Of Fresh Pink Salmon, Topped With Crabmeat And Red Fish Roe
Ramen in Hot Chicken Broth
Double-boiled Chicken Broth with Whole Abalone, Dried Scallops, Bamboo Pith and Vegetables 鲍鱼竹笙菜胆炖湯