elite dining alc_2016_Mar

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3 CHEF S RECOMMENDATIONS 280 Doubles-boiled assorted seafood and ( / person) shark s fin in mini melon 328 Deep-fried chicken marinated with fresh (/ half) ginger powder 188 Steamed mined pork with fresh and dried shrimp 188 Deep-fried spare ribs with garlic and lemongrass 388 Steamed scallops and bean curd with black bean sauce 218 Stir-fried fresh milk with minced shrimps 288 Simmered minced pork with greenhouse pumpkin 198 Braised pork with preserved vegetable in soy sauce 258 Steamed minced beef with aged peel 238 Pan-fried grouper fillet with soy sauce ( /pc) 528 Braised grouper brisket with spicy shrimp paste in clay pot

4 STARTERS Garlic cucumber Jelly fish with spring onion oil infusion XO Duck s tongue with homemade XO chili sauce Deep-fried bean curd with herbal salt Fried mushroom with supreme soy deep-fried spare ribs with honey and chili sauce Honey glazed with char siu Crispy pork belly Roasted goose Crispy suckling pig (/ half) 188 Grilled liver and pork (advance order) (/6 pcs) 168 Duck leg stuff with barbecued pork (advance order) (/ pc)

5 SOUPS 160 Daily soup (/2 persons) 88 Sweet corn soup with crabmeat/ (/person) mined chicken 88 Vegetable soup with bamboo fungus /person) and bean curd 168 Double-boiled fish maw with /person) Jinhua hock soup 280 Double-boiled four treasure soup in papaya /person) 200 Double-boiled Matsutake with fish mew and /person) conch soup VEGETARIAN 180 Braised asparagus with Matsutake mushroom in premium soup 180 Steamed bean curd with eggplant and preserved vegetables 180 Braised bean curd skin rolls in Lohon style 220 Sauteed wild mushrooms and supreme fungus with seasonal greens 220 Steamed bean curd and bamboo fungus in pumpkin sauce 180 Sauteed eggplant with macadamia nuts and white beech mushrooms in a crispy nest

6 SUNDRIED SEAFOOD 780 Braised superior shark s fin ( / person) 780 Braised superior shark s fin with premium soup ( / person) 780 Double-boiled superior shark s fin ( / person) with vegetable 280 Braised shark s fin soup with crabmeat or shredded chicken ( / person) 480 Double-boild bird s nest with almond cream ( / person) 420 Braised whole abalone in oyster sauce ( / each) 680 Braised whole Yoshihama abalone (28 heads) ( /person) 1,380 Braised whole Yoshihama abalone (24 heads) ( /person) 450 Braised fish maw with oyster sauce ( / person) 138 Braised sea cucumber with vegetable in abalone sauce ( / person) 50 Braised goose web with abalone sauce ( / each)

7 SEAFOOD Steamed live grouper 88 Pacific grouper ( / tael) 70 Leopard coral grouper ( / tael) 70 Speckled grouper ( / tael) 60 Dover sole ( / tael) 42 Steamed/baked live lobster ( / tael) 48 Alaska king crab ( / tael) 460 Steamed with Garlic lobster ( / each) 460 Braised lobster with butter and scallions ( / each) MAINS 260 Braised sea cucumber in dark soy 148 Fried king prawns with spring onion ( / person) 180 Baked stuffed crab shell ( / person) 288 Scrambled eggs with vermicelli and crabmeat 240 Mango salad with shrimps (/4 pcs) 260 Sauteed prawns with fresh black (/4 pcs) fungus and lily bulb 180 Deep-fried shrimp toast (/4 pcs) 180 Scrambled egg with shrimps 688 Fried mandarin fish fillet roll (advance order) ( / each)

8 MAINS 240 Stewed chicken with Shaoxing wine in clay pot (/half) 240 Crispy chicken with garlic (/half) 120 Roasted pigeon (/each) () 500 Roasted Peking Duck (1 cours (/each) 180 Sautéed sliced pigeon breast (advance order) ( / each) 180 Sauteed minced pigeon with pine nuts served ( / each) with lettuce (advance order) 588 Steamed chicken with ham and mushroom ( / each) (advance order) 480 Crispy chicken (advance order) ( / each) 600 Eight treasure duck (advance order) ( / each) 360 Fried beef with asparagus and garlic 180 Stir-fried tender beef with scallion 180 Sweet and sour pork with fresh fruit 180 Pan-fried minced pork with lotus root cake 220 Braise spare ribs with lees of rice wine 320 Braised seasonal vegetables with crabmeat 180 Braised bamboo fungus and ham with vegetable 180 raised bean curd with mushroom 200 ham and bamboo fungus

9 RICE & NOODLES 160 Fried noodle with soy 180 Crispy egg noodles with sliced pork and bean sprout 280 Pan-fried noodles with shrimps (advance order) 200 Fried rice with crabmeat, conpoy and egg white 220 Fried rice with salted fish and diced chicken 240 Fried rice with diced octopus in clay pot 260 Fried rice with shrimp, crabmeat and fish fillet

10 DIM SUM (available at lunch) 48 Steamed har gau (/4 pcs) 45 Steamed pork and mushroom dumpling (/4 pcs) 45 Steamed shrimp dumpling (/4 pcs) 48 Steamed shanghaiese xia long bao (/4 pcs) 48 Steam spare rib with rice noodle 45 Gum Arabic and sed cucumber bun (/3 pcs) 45 Steamed spicy pork dumpling (/4 pcs) 45 Steamed celery and chestnut dumpling (/4 pcs) 38 Meat, shrimp and mushroom bun (/3 pcs) 35 Steamed barbecued pork bun (/3 pcs) 35 Chicken feet with XO chili sauce 35 Steamed beef ball with bean curd sheet (/3 pcs) 45 Crispy radish pasty (/3 pcs) 45 Barbecued pork and jack fruit pastry (/3 pcs) 42 Crispy cod samosa (/3 pcs) 40 Pan-fried radish cake (/3 pcs) 36 Vegetarian spring rolls (/3 pcs) 45 Shrimp Rice rolls 48 Beef rice rolls 48 Shredded radish rice rolls 45 Rice rolls

11 CHINESES WINES Tai diao, directly imported by Ye shanghai 1/bottle 53 1,280 Xi Jiu 1/bottle 52 3,380 Wu Liang Ye 1/bottle Wu Liang Ye 1/bottle 52 2,880 Swellfun 1/bottle 53 5,880 Swellfun 1/bottle FIXED CHARGE 20 Chinese tea/hot water ( / person) FIXED CHARGE 18 Cut cake fee ( / person) 200 Corkage 1/bottle 500 Corkage for spirit 1/bottle

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