Steamed Szechuan Wonton (RM10.50), Zing Signature Baked Durian Puff (RM8.50), Traditional Dumpling with Dried Scallops and Roasted Duck (RM28), Sweet Dumpling with Red Bean Paste (RM6),
seahorse soup, shark fin soup, deep fried codfish, duck, Yee Sang with Norwegian Salmon, Thick Broth with Sea Treasure, Steamed Live Fresh Cod with Soy Sauce, Poached Marinated Farm Chicken with Chinese Wine, Braised Chinese Cabbage with Sea Moss and Dried Scallops Sauce, Seafood Fried Rice, Combination of Chilled Mango Puree with Pan Fried Nian Gao, Four Hot Appetizers
Yee Sang with Norwegian Salmon, Thick Broth with Sea Treasure, Steamed Live Fresh Cod with Soy Sauce, Poached Marinated Farm Chicken with Chinese Wine, Braised Chinese Cabbage with Sea Moss and Dried Scallops Sauce, Seafood Fried Rice, Combination of Chilled Mango Puree with Pan Fried Nian Gao
Crispy Roasted Duck accompanied with Grilled Fresh Scallop Skewer and Chilled Cucumber & Black Fungus marinated with Fruit Vineger, Double Boiled Baby Superior Shark’s Bone Cartilage, Pan Fried Fillet of Kurobuta Pork, Braised Homemade Emerald Bean Curd with Seasonal Greens with Pan Fried Fresh Scallop, Stewed Rice Vermicelli & Crystal Vermicelli with Sliced Fish and Bitter Gourd in Black Bean Sauce, Chilled Fresh Fruit with Aloe Vera and Hawthorn Berries Jelly
Yee Sang With Norwegian Salmon, Thick Broth With Sea Treasure, Steamed Live Fresh Cod With Soy Sauce, Poached Marinated Farm Chicken With Chinese Wine, Braised Chinese Cabbage With Sea Moss And Dried Scallops Sauce, Seafood Fried Rice, Chilled Mango Puree With Pan Fried Nian Gao, Pu Er Tea
Siew Mai with Mushrooms, Bean Curd Roll with Prawns, Homemade Radish Cake, Cheong Fun with Dried Shrimps, Deep Fried Scallop with Vietnamese Rice Nest, Steamed Cod Fish and Seafood Dumpling with Egg Sauce, Custard Bun,
Double Boiled Baby Superior Shark’S Fin, Grilled Crystal Prawn With Yunnan Ham, Spinach Tofu, Stewed Lamb Shank With Chinese Parsley, Lamb Shank, Minced Pork Fried Rice With Crispy Rice, Chilled Mango Puree With Sago Topped With Vanilla Ice Cream, Four Hot Appetizers, Stir Fried Squid with X.O. Sauce, Stir Fried Kong Pao Diced Chicken, Salad Wanton, Deep Fried Soft Shell Crab, Roasted Meat Platter, Barbeque Pork (Char Siew), Roast Pork Belly (Siew Yoke), Roast Duck, Stewed Soon Hock Fish with Bean Puff and Whole Garlic, Braised Homemade Bean Curd with Stir Fried Scallop and Garden Greens, Stir Fried Egg Noodles with Shredded Honey Barbecue Pork and Soy Sauce, Sweetened Potato Soup with Glutinous Rice Dumpling
