Wok Fried Tiger Prawns with Vietnamese Five Spiced Powder
Wok Fried Chinese Cabbage with Black Bean and Sze Chuan Chilli Paste in Clay Pot
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
Roasted Chicken and Duck Platter with Marinated Jellyfish
Fried Traditional Nian Gao with Yam and Sweet Potatoes
Wok-fried Tiger Prawns with Vietnamese Five Spice Powder