与玥樓菜單

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1 MENU SPECIAL RECOMMENDATION Pumpkin Stuffed with Lobster, Egg White and Mushroom in Tomato Soup 368/ 1680/ Steam Beef C heeks with Rice Wine in Lotus Leaves 2180/ Sautéed Crab in Chili Sauce 1980/ Soak Cooked Rice with Lobster Broth 1180/ Braised Bird s Nest with Minced Chicken Congee 130/2 Diced Duck and Black Pepper Bun

2 CANTONESE APPETIZERS Pickled Turnip with Aged Vinegar (Vegetarian) Turnip Cake with XO Chili Sa uce Deep Fried Tofu(lacto-ovo meal) Marinated Japanese Pepper and Jelly ish Marinade Chicken Claw with Abalone Gravy Stir Minced Shrimps, Cuttlefish and Fried Bread Stick Deep Fried Baby Eel 138/ 138/ 168/ 188/ 268/ 138/ 238/ 128/ MarinatedEdible Tree Fungus (Vegetarian) Steamed C hicken with Chili Sauce Pan Fried Pork Liver 228/ 168/

3 BBQ CUTS AND SPICES MARINATED DISHES 1880/ Roast Duck in Two ways Cooking Method: Congee, Pepper& Salt, Green Onion& Ginger, Black Pepper, Lettuce, Bean Curd Soup 3680 / 1980 / 880 Roasted Hole Pig 1380 / 700 / 380 Roasted Duck with Angelica Root 1080/ A ssorted Roasted Pig and BBQ Platter 860/ Assorted MarinatedPlatterin Chaozhou Style 888/ Roasted Pig with Foie Gras Served with Baguette Marinated Beef with Spicy sauce Roasted BBQ Pork Crispy Nugget Pork Belly 358/ 388/ 398/ 1380/ Crispy Baby Duck 1280 / 650 Marinated Chicken with Black Bean Sauce

4 SHARK FIN 1280/ Chicken Broth with Shark Fin and Abalone 1280/ Braised Shark Fin with Seafood in Thai Style 1080/ Braised Shark Fin with Crab Meat 980/ 5880/1 Luxury Fo Tiao Qiang Soup

5 ABALONE, B IRD S NEST AND SEA CUCUMBER Braised Abalone 5380/ 528/ Braised South African Live Abalone 1280/ Braise Sea Cucumber with Scallion Braised Bird s Nest and Chinese Yam Soup 1180/ 1380/ Braised Fish Maw and Mushroom Braise Sea Cucumber and Pork Knee 628/ 228/ Stuff Scallop in Turnip with Vegetables

6 SOUP AND BROTH Soup of the Day Deluxe Seafood Soup Served in Chinese Tea Pot Stew Sea Cucumber and Cordyceps in Chicken Broth Stew C hicken with Maca andconch Stew A balone with Morel and Red Dates Stew Duck with C hinese Herbology and Black Garlic Stewed Baby Chicken with Vegetables and Wonton in Chicken Broth 188/ 388/ 2680/ 268/ 380/ 228/ 880/ 1980/ Stewed Fish Maw and Vegetables in Chicken Broth

7 ASSORTED CLAYPOT SELECTION 568/ Braise Seafood and Tofu with Abalone Gravy 528/ Braised Shrimp with Curry (Steamed Bun on Side) 600/ Braise Bone in Short Rib in Black Pepper Sauce 468/ Braised G rouperwith Eggplant 368/ Braised Assorted Vegetables and Seafood (with Fermented Red Bean Curd) 2280/ Homemade Braised Deluxe Seafood

8 SICHUAN CUISINE 598/ Poached Sliced Short Rib in Hot Chili Water 338/ Fried Diced Chicken wi th Chili in Chongqing Style Ma Po Tofu 238/ Poached Grouper with Chili 1380 /1 688/ Braised Fish Soup in Hot Pot 268/ Chicken Soup with Tofu in Chrysanthemum Shaped

9 POULTRY AND MEAT 398/ Crispy Pigeon 1280 /650 Crispy Chicken with Garlic 1280 / 650 Steamed Salted Chicken in Hakka Style 528/ Pan Fried Diced Beef with Garlic and Sichuan Pepper 588/ Poached Beef with Celery 268/ Crispy Pork Ribs with Salt & Pepper 388/ Stir Fried Pork Ribs with Pineapplein Sweet and Sour Sauce 388/ Stir Fried Pork Neck with Green Onion

10 SEASONAL VEGETABLES AND TOFU 368/ Braise Scallop with Homemade Spinach Tofu 298/ Braised Tofu and Gluten (Vegetarian) 388/ Braise Asparagus with Bamboo Fungus and Ham 328/ Stir Fried Black Fungus with Celery and Lily (Vegetarian) 328/ Luffa with Assorted Mushrooms and Clam 288/ Braised Vegetables with Semen Coicis in Chicken Broth Stir Fried Seasonal Vegetables 268/ C ooking Method:Preserved Turnip (Vegetarian) / Garlic/ Marinated Egg & Thousands Year Egg/Minced Garlic/ Spicy Sauce

11 ASSORTED SEAFOOD Stir Fried Lobster and Scallion with XO Chili Sauce 1680/ Stir Fried King Grouper with Asparagus Stir Fried Seafood (Shrimp, Scallop and Cuttlefish) Steam Shrimps with Egg White and Rice Wine Deep Fried Shrimp with Oatmeal Deep Fried Shrimp with Lime Jus (Leek Sprouts, XO Chili Sauce) Stir Fried Dried Shrimps with Leek Flower 638/ 628/ 588/ 588/ 498/ 298/ 588/ Fried C od Fish with Chopped Garlic 528/ Stir Fired Scallop with Egg White and Truf le Sauce

12 LIVE SEAFOOD /100g Coral Trout King Grouper Grouper River Eel Marble Goby Cooking Method:Steam/Minced Garlic/ Black Bean Sauce/ Chopped Chili /Preserved Turnip / Rice Soup Main Lobster /100g Lobster /100g Cooking Method:Minced Garlic/ Rice Wine/ Black Pepper/ Scallion and Ginger/ XO Chili Sauce Live King Prawn /100g Live Shrimp /100g Mantis Shrimp /100g Cooking M ethod:minced Garlic/ XO Chili Sauce / Poached / Black Bean Sauce/ Fried Chopped Garlic HardShell Crab /100g Flower Crab /100g Mud Crab /100g C ooking Method:XO C hili Sauce/ Black Pepper/ Fried Chopped Garlic / Marinated Egg/ Ginger and Scallion/Glutinous Rice

13 Geoduck Clam /100g Live Shell Scallop Live South Afric an Abalone / / C ooking Method:XO Chili Sauce/ L eek Sprouts/ Rice Soup/ Minced Garlic/ Black Bean Sauce/ Tangerine Peel

14 SPECIAL RICE, NOODLE, NOODLE AND RICE 328/ Stir Fried Rice with Asparagus & Crispy Rice (Seafood, Salted Fish, Diced Chicken) 328/ Stir Fried Rice with Scallop Crab Meat and Egg White 368/ Stewed Rice with Seafood (in Abalone Gravy or Curry Sauce) Stir Fried Noodles with Seafood and Vegetable Seafood Noodles with Lobster Broth (Spicy or Consommé) Stir Fried Rice Noodles (Beef or Shrimp & Eggs or Beef in Black Bean Sauce) 358/ 288/ 350/ Stir Fried Green Bean Noodles with Fish Roe, Crab Meat and Black Pepper 108/2 Pan Fried Sea Cucumber and Pork Bun 30/ Rice / Congee 268/

15 DESSERT SELECTION Homemade Braised Bird s Nest (with Almond Soup or Red Dates) Stewed Harsma with Red Dates Lotus Seed and Ginseng Almond Soup with Egg White & C hia Seed (lacto-ovo meal) G inger Milk Pudding 1180/ 528/ 108/ 108/ 118/ Mango Pudding (lacto-ovo meal) 108/3 Red D ates Jelly (Vegetarian) C oconut and Coffee Jelly (Vegetarian) Salted Egg Yolk Bun (lacto-ovo meal) 98/3 98/3

16 DIM SUM SELECTION STEAMED DIM SUM 158/3 Homemade Bamboo Shoots and Shrimp Dumpling 128/3 Steamed Dumpling with Garnet Stuffed 108/3 Cordyceps Flowers VegetarianDumpling (Vegetarian) Steamed Dumpling in Chui-Chow Style 128/3 128/3 Fish Roe and Scallop Dumpling 120/ Steam Pork Ribs with Garlic and Black Bean Sauce 98/ Steam Chicken Claw with Chili Sauce 128/ Simmered Beef Tripe with Chili Sauce 118/1 Steam Chicken with Scallop, Abalone and Glutinous Rice in Lotus Leaf 138/3 Braise Beef Meat Ball with Bean Curd Stick and TangerinePeel

17 FRIED DIM SUM Diced Duck and Black Pepper Bun Spring Roll with Foie G ras, Tangerine Peeland Shredded Duck 130/2 118/3 128/3 Deep Fried Toro C ake 98/3 Deep Fried Crispy Turnip Roll 138/3 Bean Curd Stick Roll with Shrimps Stuf ing 120/3 Seared Scallop Turnip Cake 98/3 Pan Fried Purple Yam Cake (Vegetarian) 108/3 Roasted Egg Tart with Peach Resin(lacto-ovo meal)

18 STEAMED RICE ROLL 148/ Steamed Rice Rolls with Shrimp and Scallop Stuf ing 108/ Steamed Rice Rolls with BBQ Pork and Vegetable Stuf ing 148/ Steamed Rice Rolls with Beef Stuf ing 108/ Steamed Rice Rolls with Assorted Mushrooms Stuf ing (Vegetarian) Rice Rolls with Fried Bread Stick Stuf ing 108/ SOUP & CONGEE 128/ Homemade Pottage with Bean Curd Stick 138/ Fish Congee 138/ Minced Pork Congee with Thousands Year Egg

19 VEGETARIAN Pickled Turnip with Aged Vinegar (Vegetarian) Marinated Edible Tree Fungus (Vegetarian) 138/ 128/ 108/3 Cordyceps Flowers VegetarianDumpling (Vegetarian) Steamed Rice Rolls with Assorted Mushrooms Stuf ing (Vegetarian) 108/ 168/ Deep Fried Tofu(lacto-ovo meal) 298/ Braised Tofu and Gluten (Vegetarian) 328/ Stir Fried Black Fungus with Celery and Lily (Vegetarian) Stir Fried Seasonal Vegetables 268/ C ooking Method:Preserved Turnip (Vegetarian)/ Garlic/ Marinated Egg & Thousands Year Egg/Minced Garlic/ Spicy Sauce Almond Soup with Egg White & C hia Seed (lacto-ovo meal) G inger Milk Pudding Salted Egg Yolk Bun (lacto-ovo meal) 108/ 108/ 98/3

20 98/3 Pan Fried Purple Yam Cake (Vegetarian) 108/3 Roasted Egg Tart with Peach Resin(lacto-ovo meal) Red D ates Jelly (Vegetarian) C oconut and Coffee Jelly (Vegetarian) Mango Pudding(lacto-ovo meal) 108/3 98/3 118/

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