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
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/
BBQ CUTS AND SPICES MARINATED DISHES Roast Duck in Two ways 1880/ 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 8 88/ Roasted Pig with Foie Gras Served with Baguette 358/ Marinated Beef with Spicy sauce 780/ Roasted BBQ Pork 398/ Crispy Nugget Pork Belly 1380/ Crispy Baby Duck Marinated Chicken with Black Bean Sauce 1280 / 650
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/ Luxury Fo Tiao Qiang Soup
ABALONE, B IRD S NEST AND SEA CUCUMBER 5380/ Braised Abalone 528/ Braised South African Live Abalone 1280/ Braise Sea Cucumber with Scallion 1180/ Braised Bird s Nest and Chinese Yam Soup 1380/ Braised Fish Maw and Mushroom 628/ Braise Sea Cucumber and Pork Knee 228/ Stuff Scallop in Turnip with Vegetables
SOUP AND BROTH 188/ Soup of the Day 388/ Deluxe Seafood Soup Served in Chinese Tea Pot 2680/ Stew Sea Cucumber and Cordyceps in Chicken Broth 268/ Stew C hicken with Maca andconch 380/ Stew A balone with Morel and Red Dates 228/ Stew Duck with C hinese Herbology and Black Garlic 880/ Stewed Baby Chicken with Vegetables and Wonton in Chicken Broth 1980/ Stewed Fish Maw and Vegetables in Chicken Broth
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
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/ 688/ Braised Fish Soup in Hot Pot 268/ Chicken Soup with Tofu in Chrysanthemum Shaped
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
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 268/ Stir Fried Seasonal Vegetables C ooking Method:Preserved Turnip (Vegetarian) / Garlic/ Marinated Egg & Thousands Year Egg/Minced Garlic/ Spicy Sauce
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
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
Geoduck Clam /100g Live Shell Scallop / Live South Afric an Abalone / C ooking Method:XO Chili Sauce / Leek Sprouts/ Rice Soup/ Minced Garlic/ Black Bean Sauce/ Tangerine Peel
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) 358/ 288/ Stir Fried Rice Noodles (Beef or Shrimp & Eggs or Beef in Black Bean Sauce) 350/ Stir Fried Green Bean Noodles with Fish Roe, Crab Meat and Black Pepper 108/ Pan Fried Sea Cucumber and Pork Bun 30/ Rice / Congee 268/