Barbecued Suckling Pig served with Crepes, Pork Shank with Vinegar & Garlic Dip, Salad Prawns, Deep-fried Dumpling and Jellyfish with Sesame Seeds
Braised Shark's Fin Soup with Crabmeat, Roe & Bamboo Piths
Scallop Coated with Mashed Taro, combined with Prawns with Honey Peas & Home-made Bean Sauce
Steamed Red Garoupa with Crispy Garlic and Superior Light Sauce
Pan-fried Ostrich Steak with Chef's Special Sauce Garnished with Asparagus and Onion
Braised Whole Baby Abalone with Lingzhi Mushroom and Hong Kong Cabbage
Pi Pa Duck
Stewed Ee Fu Noodles with Honshimeiji Mushrooms, Beansprouts and Homemade Sauce
Chilled Mango Puree with Pearl Sago, Strawberry, Bursts of Pomelo & Coral Weeds
