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
Braised Abalone, Dried Oyster, Sea Moss and Mushroom in Superior Oyster Sauce
Wok-fried Tiger Prawns with Vietnamese Five-spiced Powder
Double-boiled Sea Coconuts, Snow Lotus Pear, Red Dates and Snow Lotus Seeds
Steamed Star Garouper with Wood Fungus and Red Date