國際名廚黃清標 World-Renowned Master Chef HUANG CHING-PIAO Huang Ching Biao, from Yilan, Taiwan, who began to study cooking at the age 13, and has more

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2 國際名廚黃清標 World-Renowned Master Chef HUANG CHING-PIAO Huang Ching Biao, from Yilan, Taiwan, who began to study cooking at the age 13, and has more than 50 years of culinary experience. During the early years of his career in Taiwan, he was apprenticed under many famous chefs of Hunan cuisine. Afterwards, he was invited to Singapore for nearly four decades of culinary career there. With the gold medal at the 1984 IKA Hoga Culinary Olympics in Frankfurt, Germany, Huang became a world known master chef, especially in Singapore. He has held TV shows, radio broadcasts and published several books, including cooking and autobiography. He is also known as the Godfather of Cooking in Singapore for his accomplishments as an experienced master chef and his distinct perspectives and styles of cooking. He is currently the executive chef at Jin Shan Lou in the Marina Bay Sands Hotel in Singapore. Huang has also traveled extensively across China in search of the art and techniques of the Tan s Family Feast and the Imperial feasts. Jin Shan Lou, the Chinese restaurant in the Marina Bay Sands Hotel, has built its reputation on authentic Hunan cuisine. Particularly popular are Huang s braised yellow soup and shark bone milky soup, which have satisfied the palates of visitors from all over the world. This year, Huang returns to Taiwan as master chef at Taipei 47. With more than five decades of experience, Huang is ready to serve the fine delicacy of the Tan s Family Feast, authentic Hunan cuisine, and other Chinese regional cuisine, as well as Singaporean gourmet dishes.

3 中國名菜譚府家宴 Renowned Chinese Cuisine-Tan s Family Feast Gourmet Chef, Huang Ching Biao The early years of the Republic of China inaugurated an era of fine cuisine, with abounding restaurants and chefs of fame appearing across the nation. Tan Yankai, who was the first Premier of the ROC and one of the four prominent calligraphers of the period, was the most renowned gourmet of his time. At his house or his restaurant, Quyuan, he often held exquisite feasts for eminent figures in the political and literary circles. The feasts were so highly acclaimed that they came to be known as the Tan s Family Feast The most famous dishes in the Tan s Family Feast included shark fin, stewed tofu, and celery cabbage simmered in chicken essence, all of which were Tan s favorites. As Tan was known by the courtesy name of Zu An and styled himself as Wu Wei, people called him Master Wei. The dishes prepared based on his taste and directions were consequently known by his name, such as Zu An Shark Fin and Master Wei s Tofu, which were all historically well-known dishes. Master Wei was originally from Chaling County, Hunan Province, and was born in Hangzhou City, Zhejiang Province. Since his father once served as governor of Guangdong and Guangxi, he had seen and learned much since childhood. As a result, while Tan s Family Feast was chiefly Hunan cuisine, it was not limited to the local techniques. Master Wei hired Cao Jinchen and Hu Shaohuai, famous chefs of the time, to take charge of his family feast. Due to chronic dental problems, Master Wei preferred soft and tender dishes. Therefore, Tan s Family Feast was best known for their elegant, exquisite, and delicate braised and simmered dishes. Today, Tan s Family Feast is nearly all lost. However, Huang Ching Biao, a master chef of Hunan cuisine, has re-created the Tan Family dishes. He had apprenticed under renowned Hunan cuisine chefs in early ROC era, and since existing documents of the Tan Family s Feasts were few, Huang had laboriously traveled across China to visit well-known restaurants, in order to thoroughly learn and master the delicacies. He is particularly demanding and insisting on the exquisiteness of the dishes. For instance, after the shark fin is carefully simmered and met his standards, he would remove the shark fin from the broth. And prepare a new independently soup which includes chicken, chicken feet, duck, and lean pork together cooks for six hours, until the broth is a natural golden color, then add some mashed radish and stewing for two more hours. The soup would have a yellow-orange color, mellow, thick, with a natural savory sweetness. The soup brings out the exquisiteness of the shark fin most perfectly, and completes what is known as the Golden Simmered Shark Fin in the Tan s Family Feast. As for other dishes such as stewed tofu and celery cabbage simmered in chicken essence, Huang is also an expert in re-creating their exquisite taste by stewing a combination of fine ingredients, including chicken, chicken feet, dried scallop, and Jinhua ham. The preparation is always a laborious and time-consuming. Nevertheless, this is the only way to truly represent the profound and magnificent spirit of fine delicacy that was once ubiquitous during the early years of the Republic of China.

4 主廚推薦美饌 CHEF S SPECIAL 主廚推薦美饌 CHEF S SPECIAL 譚府物華天寶鼎 2800( 位上 ) BRAISED DELUXE ABALONE IN JADEITE CAULDRON 虎皮酥燒肉 ROASTED CRISPY PORK CUBE 一雞三味 CHICKEN IN THREE STYLES ( SHREDDED CHICKEN WITH BEAN SPROUTS CHICKEN WITH FRESH CHILI AND GARLIC VINAIGRETTE SAUCE OIL-SCALDED BONELESS CHICKEN THIGH ) 八旗葫蘆鴨 ( 需先預訂 ) STEAMED DUCK WITH EIGHT INGREDIENTS (SHARK-FIN, ABALONE, SCALLOP, BAMBOO, MUSHROOM, SEA CUCUMBER, FISH SKIN, BEAN SPROUTS ) -ORDER IN ADVANCE 稻香西施牛 STEWED SHORT RIBS WITH STRAW FLAVOUR 翡翠有機豆腐 DEEP FRIED ORGANIC BEAN CURD WITH VEGETABLE AND MUSHROOM 貴妃美人泡飯 CONGEE WITH ASPARAGUS, SHRIMP, GROUPER IN SHARK- BONE SOUP 湘潭烤雙味 BEAN CURD CRUST AND ROASTED DUCK SLICES WRAPPED WITH CHINESE CREPES

5 群蜃躍 DEEP SEA CATCHES ( LIVE FISH ) 澳洲龍蝦 AUSTRALIAN LOBSTER 象拔蚌 GEODUCK CLAM 澎湖明蝦 PENG-HU PRAWNS 紅蟳 RED CRAB 鱈場蟹 KING CRAB 群蜃躍 DEEP SEA CATCHES ( LIVE FISH ) 龍虎斑 BROWN MARBLED GROUPER 沙公 SCYLLA CRAB 七星斑 RED CORAL TROUT 南非鮑魚 ABALONE 均為時價 SEASONAL PRICE

6 餐前冷餮 COLD APPETIZERS 餐前冷餮 COLD APPETIZERS 紹興醉香雞 CHILLED WINE-MACERATED CHICKEN 蘿蔔海蜇卷 MARINATED JELLY FISH ROLLED WITH RADISH 古法浸汾蹄 TRANSNATIONAL SLICED PORK SHANK 皮蛋豆腐酥 TOFU WITH CENTURY EGG PUFF PASTRY 脆皮黃瓜卷 CRUNCHY CUCUMBER IN PLUM SAUCE 水晶豬耳凍 PIG S EAR AND BEANS JELLY 烏魚子脆筒 MULLET ROE MIXED SLICED APPLE AND ORGANIC GREENS ROLLED WITH CONE

7 燒餚滷湅燒餚滷湅 CANTONESE ROASTED DELIGHTS 廣式片皮鴨 ( 需先預訂 ) 鴨胸肉 BARBECUED DUCK CANTONESE STYLE ( ORDER IN ADVANCE ) 半隻 ( 二吃 ) 老火鴨架湯 1000 DOUBLE-STEWED DUCK IN SUPREME SOUP CANTONESE ROASTED DELIGHTS 全隻 ( 二選一 ) 薑煸香酥鴨, 老火鴨架湯 CRISP-FRIED GINGER WITH CRUNCHY DUCK DOUBLE-STEWED DUCK IN SUPREME SOUP 燒味拼盤 ( 拼 / 三拼 ) 叉燒 / 脆皮鴨 / 豉油雞 / 虎皮燒肉 ROASTED MEATS ( DUO-COMBINATION / TRIO-COMBINATION) BARBECUED HONEY-GLAZED PORK / ROASTED DUCK / SOYA-SAUCE CHICKEN / ROASTED PORK CUBES ) 蒜香烤童雞 ( 需先預訂 ) ROASTED SPRING CHICKEN WITH GARLIC FLAVOR ( ORDER IN ADVANCE ) 明爐脆皮鴨 CANTONESE ROASTED DUCK 松野叉燒肉 BARBECUED HONEY-GLAZED PORK / 玫瑰豉油雞 SOYA-SAUCE CHICKEN 480

8 珍饈銜涎譚府宴珍饈銜涎 - 譚府宴 TANG S ROYAL SPECIALTY 譚府吉品干鮑 ( 20 頭 ) TANG S BRAISED ABALONE WITH PREMIUM OYSTER SAUCE (20-HEADED ) 蠔皇澳洲鮮鮑 ( 3 頭 ) BRAISED AUSTRALIAN FRESH ABALONE WITH PREMIUM OYSTER SAUCE (3-HEADED ) 1800( 位上 ) 1200( 位上 ) 鯊魚骨花膠湯 1800( 位上 ) FISH MAW AND SHARK S CARTILAGE SOUP TANG S ROYAL SPECIALTY 金湯小米排翅 GOLDEN SOUP WITH SHARK S FIN 蟹肉金湯翅 SHARK S FIN WITH CRAB MEAT IN GOLDEN SOUP 1800( 位上 ) 780( 位上 ) 蒜子燒烏參 BRAISED SEA CUCUMBERS WITH GARLIC PIPS 80 金湯小米遼參 GOLDEN SOUP WITH SEA CUCUMBER AND MILLET 80 ( 位上 )

9 瓊妍液 SOUPS 瓊妍液 SOUPS 季節明火煲湯 BOILED SOUP OF THE SEASON 官燕金華雞蓉羹 BIRD S NEST WITH JINHUA HAM AND FINELY MINCED CHICKEN SOUP 竹笙燉鮑片湯 DOUBLE-BOILED SLICED ABALONE AND BAMBOO PITH SOUP 280/700( 位 / 例 ) 80 ( 位上 ) 480 ( 位上 ) 金湯小米海皇羹 DELUXE SEAFOOD WITH MILLET IN GOLDEN SOUP 蟹肉粟米羹 CREAM OF CRAB MEAT AND SWEET CORN 南瓜海鮮羹 BOILED SUPREME SOUP OF SEAFOOD DELICACIES WITH PUMPKIN 川味酸辣湯 SICHUAN STYLE SPICY AND SOUR SOUP 湘味皮蛋魚片湯 SLICED FISH WITH CENTURY EGG SOUP 380 ( 位上 ) 30 ( 位上 ) 320 ( 位上 ) 20 ( 位上 ) 240 ( 位上 )

10 海舐徜徉海舐徜徉 SEAFOOD & MORE 980 奶檸鮮蝦球 STIR-FRIED PRAWNS WITH SOUR CREAM 880 川味宮保蝦球 SEAFOOD & MORE STIR-FRIED PRAWNS WITH DRIED CHILIES SI-CHUAN STYLE 880 金沙鮮蝦球 FRIED PRAWNS WITH BUTTER AND SALTED EGG CRUMBS 800 松露芙蓉帶子 STIR-FRIED FRESH SCALLOP WITH TRUFFLE 880 參峇鮮帶子 STIR-FRIED SCALLOP AND SEASONAL VEGETABLE WITH SPICY CHILI 880 蒜子龍躉煲 GENTIAN GROUPER WITH GARLIC PIPS IN CLAYPOT 花雕蛋白蒸鱈魚 450 ( 位上 ) STEAMED COD FILLET WITH CHINESE WINE AND EGG WHITE 以上價格均加收 10% 服務費

11 五牲簇擁五牲簇擁 MEAT DELIGHTS 880 紅酒黑椒牛骰子牛 STIR-FRIED BEEF CUBES WITH RED WINE AND BLACK PEPPER SAUCE 80 香蓮牛肉絲 MEAT DELIGHTS STIR-FRIED SLICED BEEF WITH WHITE WATER SNOWFLAKE 20 蠔油牛肉片 STIR-FRIED SLICED BEEF AND MUSHROOM WITH OYSTER SAUCE 家鄉炒松野 20 STIR-FRIED MATSUSAKA PORK WITH SLICED GINGER AND MUSHROOM 00 秘製排骨王 BAKED PORK RIBS WITH HOUSE SPECIAL SAUCE 580 菠蘿咕咾肉 SWEET AND SOUR PORK WITH PINEAPPLE 80 星洲砂窩雞 CHICKEN IN CLAYPOT WITH SINGAPOREAN STYLE 核桃宮保雞 STIR-FRIED CHICKEN AND WALNUT WITH DRIED CHILIES 80 以上價格均加收 10% 服務費

12 鄉味蒔蔬鄉味蒔蔬 VEGETABLE DELIGHTS 40 上湯蒜子浸時蔬 POACHED VEGETABLE WITH FRIED GARLIC PIPS IN SUPREME SOUP 420 金銀蛋灼時蔬 VEGETABLE DELIGHTS POACHED VEGETABLE WITH THREE KINDS OF EGGS 420 鮮菇扒時蔬 BRAISED SEASONAL VEGETABLE WITH MUSHROOM 380 蒜炒時蔬 STIR-FRIED SEASONAL VEGETABLE WITH GARLIC 380 馬來風光 STIR-FRIED KANG KONG WITH SAMBAL CHILI 380 欖菜四季豆 STIR-FRIED STRING BEANS WITH CHINESE KALE 380 肉鬆炒茄條 STIR-FRIED MINCED MEAT WITH EGGPLANT 40 湘江豆腐 HUNAN STYLE SPICY BEAN CURD AND PORK 以上價格均加收 10% 服務費

13 灃濲蒔料灃濲蒔料 RICE vs NOODLE 松露南瓜海鮮炒飯 480 FRIED RICE WITH TRUFFLE SEAFOOD AND PUMPKIN RICE vs NOODLE 鹹魚雞粒炒飯 FRIED RICE WITH SALTED FISH AND MINCED CHICKEN 乾炒牛肉河粉 FRIED FLAT RICE NOODLE WITH BEEF 蝦仁滑蛋河粉 FRIED FLAT RICE NOODLE WITH SHRIMP IN FLUFFY EGG GRAVY 豉油皇蝦籽天使麵 FRIED ANGEL NOODLE WITH SHRIMP IN BEAN SAUCE 蟹肉乾燒伊麵 BRAISED EE-FU NOODLE WITH CRAB MEAT SHREDDED MEAT MUSHROOM AND CHIVE

14 囈憩恬食 DESSERTS 鬆化酥皮蛋撻 EGG TART PUFF PASTRY 囈憩恬食 DESSERTS 燕窩杏仁露 BIRD NEST WITH ALMOND CREAM 八寶雙泥 MASHED TARO AND SWEET POTATO PUDDING WITH PRESERVED FRUITS AND PULSES 枸杞桂花糕 WOLF-BERRY AND OSMANTHUS JELLY 芒果鮮布丁 CHILLED MANGO PUDDING 楊枝甘露雪糕 MANGO AND GRAPEFRUIT WITH VANILLA ICE CREAM 紫米擂沙湯圓 BLACK GLUTINOUS RICE DUMPLING DUSTED WITH MASHED GROUND NUTS 140 ( 2 個 ) 380 ( 位上 ) 120 ( 位上 ) 120 ( 4 塊 ) 140 ( 位上 ) 10 ( 位上 ) 10 ( 位上 )

15 套餐素食套餐 VEGETARIAN COMBINATION 套餐每位 980 COMBINATION MEALS 素鮮三味 ( 脆皮黃瓜捲橙汁君子菜梅漬鮮山藥 ) 3 VEGETARIAN TASTES ( CRUNCHY CUCUMBER IN PLUM SAUCE ORANGE SAUCE WITH BITTER GOURD JAPANESE YAM IN PLUM SAUCE ) 雲耳枸杞燉竹笙 DOUBLE-BOILED LYCIUM BARBARUM AND JEW'S EAR IN BAMBOO PITH SOUP 繽紛鮮素味 FRIED DELUXE SEASONAL VEGETABLE 醬味羅漢捲 DELUXE SEASONAL VEGETABLE WITH BROCCOLI AND GINKGO 紅茄蕈味飯 STEAM RICE WITH TOMATO, MUSHROOM ASPARAGUS AND PUMPKIN 金繽滿綠地 STEAM MASHED PUMPKIN WITH SEASONAL VEGETABLE 甜點 DESSERT 水果 FORMOSA FRUIT PLATE 以上價格均加收 10% 服務費

16 心曠神怡午間商務套餐 A BUSINESS LUNCH COMBINATION A 心曠神怡午間商務套餐 B BUSINESS LUNCH COMBINATION B 套餐每位 980 套餐每位 980 季節明火煲湯 SEASONAL SOUP 精美點心三拼 ( 蘿蔔糕魚子燒賣虎皮蝦卷 ) DIM SUM PLATTER ( RADISH CAKE PORK WITH SHRIMP AND CAVIAR DUMPLING SHRIMP AND CORIANDER ROLL ) 稻香紅麴骨 STEAMED PORK RIBS WITH RED YEAST SAUCE 鮮拆蟹肉時蔬 BRAISED FRESH CRAB MEAT AND SEASONAL VEGETABLE 松露南瓜蝦仁炒飯 FRIED RICE WITH SHRIMP TRUFFLE WITH PUMPKIN 楊枝甘露雪糕 MANGO AND GRAPEFRUIT WITH VANILLA ICE CREAM 寶島宜時水果 FORMOSA FRUIT PLATE 季節明火煲湯 SEASONAL SOUP 燒臘三味拼盤 ( 虎皮燒肉玫瑰豉油雞廣式片皮鴨 ) TRIO-COMBINATION (ROASTED PORK CUBES SOYA-SAUCE CHICKEN CANTONESE ROASTED DUCK) 密制龍膽石斑 HOMEMADE GIANT GROUPER FISH 鮮拆蟹肉時蔬 BRAISED FRESH CRAB MEAT AND SEASONAL VEGETABLE 松露南瓜蝦仁炒飯 FRIED RICE WITH SHRIMP, TRUFFLE WITH PUMPKIN 楊枝甘露雪糕 MANGO AND GRAPEFRUIT WITH VANILLA ICE CREAM 寶島宜時水果 FORMOSA FRUIT PLATE 星期一 ~ 星期五午餐供應 MONDAY FRIDAY LUNCH 星期一 ~ 星期五午餐供應 MONDAY FRIDAY LUNCH

17 月明星繁套餐 A COMBINATION A 月明星繁套餐 B COMBINATION B 套餐每位 1380 套餐每位 1380 錦繡開胃盤 ( 烏魚子虎皮燒肉醉雞豬耳凍皮蛋豆腐 ) DELUXE APPETIZER ( MULLET ROE BRAISED PORK CUBE CHILLED WINE-MACERATED CHICKEN PIG S EAR JELLO CHILLED TOFU WITH CENTURY EGG ) 金湯魚翅海皇羹 GOLDEN CREAM SOUP WITH SHARK S FIN AND DELUXE SEAFOOD 紅燜牛肋骨 BRAISED BEEF RIB 干貝扒時蔬 BRAISED SEASONAL VEGETABLE WITH SCALLOP 貴妃美人泡飯 CONGEE WITH ASPARAGUS, SHRIMP, GROUPER IN SHARK- BONE SOUP 美點雙輝 ( 杏仁露 / 千層蘿蔔酥 ) ( ALMOND CREAM / LAYERED RADISH PASTRY ) 寶島宜時水果 FORMOSA FRUIT PLATE 錦繡開胃盤 ( 烏魚子虎皮燒肉醉雞豬耳凍皮蛋豆腐 ) DELUXE APPETIZER ( MULLET ROE BRAISED PORK CUBE CHILLED WINE-MACERATED CHICKEN PIG S EAR JELLO CHILLED TOFU WITH CENTURY EGG ) 金湯魚翅海皇羹 GOLDEN CREAM SOUP WITH SHARK S FIN AND DELUXE SEAFOOD 雙味大明蝦 DUO-FLAVOUR PRAWN PEPPER / SOUR CREAM 干貝扒時蔬 BRAISED SEASONAL VEGETABLE WITH SCALLOP 貴妃美人泡飯 CONGEE WITH ASPARAGUS, SHRIMP, GROUPER IN SHARK- BONE SOUP 美點雙輝 ( 杏仁露 / 千層蘿蔔酥 ) (ALMOND CREAM / LAYERED RADISH PASTRY) 寶島宜時水果 FORMOSA FRUIT PLATE 平日晚餐, 假日午餐 WEEKDAY DINNER & WEEKEND LUNCH 平日晚餐, 假日午餐 WEEKDAY DINNER & WEEKEND LUNCH

18 珠斗斕班晚間套餐 A DINNER COMBINATION A 珠斗斕班晚間套餐 B DINNER COMBINATION B 套餐每位 2380 套餐每位 2380 錦繡開胃盤 ( 烏魚子虎皮燒肉醉雞豬耳凍皮蛋豆腐 ) DELUXE APPETIZER (MULLET ROE BRAISED PORK CUBE CHILLED WINE-MACERATED CHICKEN PIG S EAR JELLO CHILLED TOFU WITH CENTURY EGG) 魚翅佛跳牆 BUDDHA JUMPING WITH SHARK S FIN 密制龍膽石斑 BRAISED BEEF RIB 紅燜牛肋骨 BRAISED BEEF RIB 豉油皇蝦籽天使麵 FRIED ANGEL NOODLE WITH SHRIMP IN BEAN SAUCE 鮮拆蟹肉燴時蔬 BRAISED FRESH CRAB MEAT AND SEASONAL VEGETABLE 美點三重奏 ( 水果 / 芒果布丁 / 蘿蔔千層酥 ) TRIO-COMBINATION DESSERT ( FORMOSA FRUIT PLATE MANGO PUDDING TURNIP LAYER CAKE ) 錦繡開胃盤 ( 烏魚子虎皮燒肉醉雞豬耳凍皮蛋豆腐 ) DELUXE APPETIZER ( MULLET ROE BRAISED PORK CUBE CHILLED WINE-MACERATED CHICKEN PIG S EAR JELLO CHILLED TOFU WITH CENTURY EGG ) 魚翅佛跳牆 BUDDHA JUMPING WITH SHARK S FIN 清蒸龍膽石斑 STEAM GIANT GROUPER FISH WITH CORDIA SAUCE 稻香紅麴骨 STEAMED PORK RIBS WITH RED YEAST SAUCE 豉油皇蝦籽天使麵 FRIED ANGEL NOODLE WITH SHRIMP IN BEAN SAUCE 鮮拆蟹肉燴時蔬 BRAISED FRESH CRAB MEAT AND SEASONAL VEGETABLE 美點三重奏 ( 水果 / 芒果布丁 / 蘿蔔千層酥 ) TRIO-COMBINATION DESSERT (FORMOSA FRUIT PLATE MANGO PUDDING TURNIP LAYER CAKE) 平日晚餐, 假日午晚餐 WEEKDAY DINNER & WEEKEND LUNCH DINNER 平日晚餐, 假日午晚餐 WEEKDAY DINNER & WEEKEND LUNCH DINNER

19 譚府畏公宴套餐 MASTER WEI S COMBINATION 譚府祖庵宴套餐 ZU-AN S COMBINATION 套餐每位 4800 套餐每位 800 參陽開泰 ( XO 醬煎帶子富貴石榴球皮蛋豆腐酥 ) EXQUISITE TRIO PLATTER ( PAIN- FRIED SCALLOP WITH XO SAUCE CHICKEN MEATBALLS WITH MUSHROOM AND BAMBOO BEAN CURD WITH CENTURY EGGS PUFF PASTRY ) 畏公魚翅 MASTER WEI S SHARK FIN IN SUPREME SOUP 金蟾玉鮑 LUXURY ABALONE WITH MASHED SHRIMP AND SEASONAL VEGETABLE 烏龍贈珠 SEA CUCUMBER WITH ASSORTED RADISH PUMPKIN AND SEASONAL VEGETABLE 畏公排骨 MASTER WEI S PORK RIBS WITH VEGETABLE 錦繡魚排 DEEP FRIED COD FILLET WITH THAI STYLE SAUCE 八寶雙泥 MASHED TARO AND SWEET POTATO PUDDING WITH PRESERVED FRUITS AND PULSES 滿載馥果 FORMOSA FRUIT PLATE 四喜臨門 ( XO 醬煎帶子富貴石榴球皮蛋豆腐酥烏魚子脆筒 ) EXQUISITE QUARTET PLATTER ( PAIN-FRIED SCALLOP WITH XO SAUCE CHICKEN MEATBALLS WITH MUSHROOM AND BAMBOO BEAN CURD WITH CENTURY EGG PUFF PASTRY MULLET ROE MIXED SLICED APPLE AND ORGANIC GREENS ROLLED WITH CONE ) 祖庵魚翅 ZU AN SHARK FIN IN SUPREME SOUP 物華天寶 ( 鮑參肚翅干貝時蔬 ) BRAISED DELUXE ABALONE IN JADEITE CAULDRON ( SHARK-FIN, SEA CUCUMBER, SCALLOP, PORK TRIPE WITH SPECIAL MADE CHICKEN, DUCK, RADISH SOUP ) 祥龍獻瑞 DEEP FRIED AUSTRALIAN LOBSTER WITH SALTY EGG YOLK 祖庵芽心 ZU AN BRAISED CABBAGE AND MUSHROOM 富貴有餘 BARBECUED COD FILLET MARINATED WITH MISO SAUCE 玉液瓊漿 BIRD NEST WITH ALMOND CREAM 滿載馥果 FORMOSA FRUIT PLATE

LOTUS LUNCH MENU 精美点心拼盘 Selection of Dim Sum 黄金双鱼柳, 卤水牛展豆腐, 麻辣鸡丝海蜇 Combination Platter Baked Fish Skin, Fish Fillet, Salted Egg Yol

LOTUS LUNCH MENU 精美点心拼盘 Selection of Dim Sum 黄金双鱼柳, 卤水牛展豆腐, 麻辣鸡丝海蜇 Combination Platter Baked Fish Skin, Fish Fillet, Salted Egg Yol ORCHID LUNCH MENU 精美点心拼盘 Selection of Dim Sum 原盅炖汤 Double-boiled Soup of the Day 香芒脆鲈鱼 Pan-fried Sea Perch, Mango Salad, Thai Sauce 蒜子白玉焖猪软骨伴露笋素肉烩饭 Braised Pork, Pine Mushroom,

國 際 名 廚 黃 清 標 World-Renowned Master Chef HUANG CHING-PIAO Huang Ching Biao, from Yilan, Taiwan, who began to study cooking at the age 13, and has more

國際名廚黃清標 World-Renowned Master Chef HUANG CHING-PIAO Huang Ching Biao, from Yilan, Taiwan, who began to study cooking at the age 13, and has more