Golden Peony A-La-Carte

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1 烧味 BARBECUED SPECIALTIES 2011 Mt Difficulty, Roaring Meg, Central Otago, New Zealand Pinot Noir The delicate tannins of this Pinot Noir will match and respect the various textures of the Barbequed Specialities selection; soft, crispy and tough, its freshness will cut down the richness. Half Whole 片皮乳猪全体 ( 预定一天 ) $ $ Barbecued Suckling Pig (24-hour advance order required) 传统摩摩皮北京鸭 $ $ Roast Peking Duck, served with Homemade Chinese Crepe and Condiments 金牌烧鸭 $ $ Roast Duck, served with Sweet Plum Sauce 3 Varieties 4 Varieties 烧味和冷式拼盘 $ $ Barbecued and Cold Cuts Platter 选择 : Selection 叉烧金牌烧鸭油鸡烧腩仔肉海蛰醉鸡片香芒烟鸭甫墨鱼仔 Char Siew Roast Duck Soy Sauce Chicken Roast Pork Jelly Fish Drunken Chicken Smoked Duck with Fresh Mango Marinated Baby Octopus 乳猪鹅肝腐皮拼芥末虾球 $ Barbecued Suckling Pig with Foie Gras and Crispy Beancurd Skin Golden-Fried Prawn coated with Wasabi Mayonnaise 乳猪件 $ Barbecued Suckling Pig 烧肉 $ Roast Pork

2 汤羹类 SOUP 高汤炖迷你佛跳墙 $ Mini Buddha Jumps Over The Wall Double-boiled Abalone with Sea Cucumber, Fish Maw, Conpoy and Chinese Mushroom 光头椰鲜螺头炖竹笙柱甫鲍鱼仔汤 $ Double-boiled Baby Abalone Soup with Fresh Sea Whelk, Conpoy and Bamboo Pith in Whole Young Coconut 黑松露炖野菌鲍鱼仔汤 $38.00 Double-boiled Baby Abalone Soup with Black Truffle and Wild Mushroom 鱼骨浓汤炖柱甫花胶 $28.00 Double-boiled Fish Maw and Conpoy in Superior Fish Broth 四川龙虾羹 $15.00 Imperial Hot and Sour Lobster Soup 蟹肉蜀米羹 $10.00 Sweet Corn Soup with Crab Meat 如意佛汤 $10.00 Double-Boiled Vegetarian Soup 菜胆北菇花胶汤 $20.00 Double-boiled Fish Maw Soup with Mushroom and Chinese Cabbage 是日例汤 $8.00 $25.00 Homemade Soup of the Day VEGETARIAN

3 游水海鲜 LIVE SEAFOOD 2012 Domaine Vincent, Bourgogne "Jean Jacques", Burgundy, France Chardonnay This refreshing Chardonnay will fusion with the fine textures of LIVE Seafood selection. Seasonal Price Per 100g 老鼠斑 Spotted Grouper 红斑 Red Grouper 东星斑 Star Grouper 笋壳 Marble Goby ( Soon Hock ) 巴丁鱼 Silver Catfish ( Patin ) 澳洲龙虾 Australian Lobster 本地龙虾 Local Lobster 生虾 Live Prawns 港蒸 Steamed in Superior Soy Sauce, Hong Kong Style 潮洲蒸 Steamed with Preserved Vegetable, Tomato, Plum and Beancurd, Teochew Style 剁椒蒸 Steamed with Minced Chilli 豆酥蒸 Steamed with Crispy Bean Crumb 油浸 Golden-fried, served in Superior Soy Sauce

4 海鲜小炒类 SEAFOOD 2011 Xanadu "Estate", Margaret River, Australia Chardonnay This generous wine will bring minerality and crispiness to the various seafood selections. 鲈鱼扒 $18.00 Fillet of Sea Perch prepared in a choice of Chef s recommendations 日式焗 Baked with Teriyaki Sauce 泰式 Golden-fried, topped with Mild-Spicy Lime Sauce 姜茸蒸 Steamed with Ginger Purée 油浸 Golden-fried, served in Superior Soy Sauce 红酒焗 Baked with Red Wine Sauce 避风塘开边龙虾 $32.00 $64.00 Golden-fried Lobster with Mild-spicy Bean Crumbs, Bi Feng Tang Style 香芒咕噜虾 $28.00 Stir-fried Prawn with Fresh Mango in Sweet and Sour Sauce 金银斑片 $28.00 Sautéed and Golden-Fried Grouper 油泡带子伴西兰花 $30.00 Sautéed Scallop, served with Broccoli 蒜茸炒虾球芥兰 $28.00 Sautéed Prawn and Chinese Broccoli (Kai Lan) with Minced Garlic 咖哩黄金虾 $28.00 Sautéed Prawn with Mild Curry Spices and Salted Egg Yolk 鱼子鲜果芥末虾球 $28.00 Golden-fried Prawn coated with Wasabi Mayonnaise, topped with Fresh Fruit and Fish Roe

5 鲍鱼海味类 ABALONE AND DRIED SEAFOOD DELICACIES 2012 Los Vascos, Domaines Baron de Rothschild, Colchagua Valley, Chile Sauvignon Blanc The creaminess from this wine will beautifully match with the savourous soft texture of the abalone. 红烧佛跳墙, 配螺头炖鸡汤 $ Mini Buddha Jumps Over The Wall Braised Abalone, Sea Cucumber, Fish Maw, Conpoy and Chinese Mushroom, accompanied with Double-Boiled Chicken Soup with Sea Whelk 蚝皇扒两头鲍鱼 $78.00 Braised 2-Head Premium Abalone in Oyster Sauce 黑松露扣南非五头鲍鱼 $58.00 Braised 5-Head Premium South African Abalone with Black Truffle 七头鲍鱼扒玉环柱甫伴时蔬 $38.00 Braised Whole Conpoy in Chinese Marrow served with 7-Head Abalone and Seasonal Vegetable 海味一品煲 $80.00 Stewed Sliced Abalone with Sea Cucumber, Fish Maw, Conpoy and Black Mushroom in Casserole 鲜鲍片干贝扒时蔬 $50.00 Braised Sliced Abalone with Conpoy and Seasonal Vegetables

6 家禽 POULTRY 2011 Mt Difficulty, Roaring Meg, Central Otago, New Zealand Pinot Noir The delicate tannins and light body of this pinot noir will respect the subtle texture of the poultry selection 2012 Domaine Vincent, Bourgogne "Jean Jacques", Burgundy, France Chardonnay Poultry has soft texture which matches very well with rich white wine, have a try with this generous Bourgogne! Half Whole 双宝片皮鸡 $28.00 $56.00 Boneless Crispy Chicken, served with Ham and Crispy Beancurd Skin 招牌蒙古风沙鸡 $20.00 $40.00 Lightly-fried Crispy Chicken topped with Garlic Sauce 乾葱爆豆豉鸡柳 $20.00 Sautéed Chicken and Onion in Black Bean Sauce 蒜子京葱焖鸭脾肉 $24.00 Braised Boneless Duck with Garlic, Leek and Spring Onion 西柠煎软鸡 $20.00 Golden-fried Boneless, served with Lemon Sauce 金杯咸蛋黄炒鸡柳 $20.00 Sautéed Chicken with Salted Egg Yolk 公保腰果鸡柳 $24.00 Sautéed Chicken and Cashew Nuts with Dried Chilli

7 肉类 MEAT 2012 Domaine de la Baume, Vin de Pays d'oc, Languedoc Roussillon, France Cabernet Sauvignon, Merlot The opulence and generosity of this French Wine will be able to stand in front of the massive texture of the red meats. 黑椒汁蒙古羊扒 $28.00 Baked Lamb wrapped with Bacon, served with Black Pepper Sauce 京葱蒜子焖和丰牛下巴 $28.00 $58.00 Braised Wagyu Veal Cheek with Leek, Garlic and Spring Onion 东坡肉伴炸馒头 $10.00 $30.00 Braised Dong Bo Belly, served with Crispy Bun 中式牛柳伴时蔬 $32.00 Pan-Fried Fillet Steak in Chinese Style served with Seasonal Vegetable 法式牛仔粒 $26.00 Sautéed Beef with Black Pepper X.O 酱金菇牛肉粉丝煲 $26.00 Stewed Beef, Golden Mushroom and Glass Noodles in Claypot with X.O. Chilli 杏片咖啡排骨王 $26.00 Sautéed Pork Rib with Mocha Sauce, topped with Almond Flakes 头抽鲜蘑菇爆南仔肉 $24.00 Stir-fried Roast Pork with Fresh Mushroom

8 豆腐时菜类 BEANCURD AND VEGETABLE 海鲜豆腐煲 $26.00 Braised Assorted Seafood with Beancurd in Claypot 上汤鲜枝竹干贝杞子百合浸菠菜 $22.00 Poached Baby Spinach, Conpoy, Lily Bulb, Beancurd Stick and Wolfberry in Superior Broth 三色蛋灼时蔬 $20.00 Poached Seasonal Vegetable with Assorted Egg in Superior Broth 竹笙酿金菇扒时蔬 $20.00 Braised Seasonal Vegetable with Golden Mushroom stuffed in Bamboo Pith 泮水芹香 $20.00 Sautéed Celery, Mushroom, Black Fungus and Lotus Root 姜汁姜丝炒芥兰 $20.00 Sautéed Chinese Broccoli (Kai Lan) with Ginger 鱼香茄子煲 $18.00 Stewed Egg Plant with Minced Pork in Claypoy 麻婆豆腐 $18.00 Braised Beancurd with Pork in Spicy Sauce VEGETARIAN

9 粉面饭 RICE AND NOODLE 鸡油花雕蛋白开边龙虾蒸面线 $32.00 Steamed Vermicelli (Mian Xian) Noodles with Lobster and Egg White in Chinese Wine Broth 滑蛋姜葱大花虾焖伊面 $16.00 Stewed King Prawn with Ginger and Spring Onion, served with Ee-Fu Noodles topped with Egg Gravy 鱼子蟹肉干贝炒饭 $24.00 Fragrant Fried Rice with Crab Meat, Conpoy and Fish Roe 金银带子焖鸳鸯米粉 $24.00 Braised Rice Vermicelli and Glass Noodle with Duo of Scallop 滑蛋海鲜煎生面 $26.00 Crispy Egg Noodle with Assorted Seafood topped with Egg Gravy 金牡丹炒饭 $24.00 Fragrant Fried Rice with Seafood and Salted Egg Yolk 扬州炒饭 $24.00 Fragrant Fried Rice with Diced Prawn and Char Siew 干炒牛肉河粉 $26.00 Wok-fried Flat Rice Noodle (Hor Fun) and Beef 双子菇粒素炒饭 ` $20.00 Fragrant Fried Rice with Wolfberry, Pine Nut and Mushroom VEGETARIAN

10 甜品类 DESSERT 冰花炖金丝燕 $78.00 Double-Boiled Superior Bird s Nest with Rock Sugar (Preparation time of 45 minutes) 红莲炖雪蛤 $15.00 Double-boiled Hasma with Red Dates, Lotus Seed and Rock Sugar 牛油果雪糕 $8.80 Chilled Cream of Avocado with Vanilla Ice Cream 杨枝甘露香芒布丁 $8.80 Chilled Mango Pudding with Mango Purée, Sago and Pomelo 荔枝芦荟冻 $6.80 Chilled Lemongrass Jelly with Lychee and Aloe Vera 秘制龟玲膏 $6.00 Homemade Herbal Jelly (Gui Ling Gao) 金牡丹精美水果盘 $28.00 Seasonal Fresh Fruit 燕窝蛋白蛋挞 $12.00 Baked Egg White Tart topped with Bird s Nest (3 pieces) 黑芝麻窝饼 $12.00 Crispy-Fried Pancake with Black Sesame Paste coated in White Sesame (6 pieces) 奶皇包 $6.00 Steamed Custard Bun (3 pieces)

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,