| |
Cuisines Served (*Please select one dish from each course meal) |
| 1st Course |
- Shanghai Cold Cut Combination
|
| 2nd Course |
- Braised Bird’s Nest Broth with Dried Seafood and Bamboo Pith
- Braised Supreme Four Treasure “Hong Siew” Style (Served with Bean Sprouts)
- Double Boiled “Gong Bui” Soup with Abalone Dumpling
|
| 3rd Course |
- Roasted Aromatic Duck with Szechuan Pepper
- Wrapped Village Chicken with Ginseng and Herbs
- Roasted Chicken with Sesame Paste and Gherkin
|
| 4th Course |
- Steamed Red Grouper Fish “Teow Chew” Style
- Steamed Pomfret with Chicken Essence
- Fried Cod Fish Fillet with Thai King Sauce
|
| 5th Course |
- Pan Fried Fresh Water Prawn with King of Soy Sauce
- Poach White Prawn with Miso Paste and Herbs
- Wok Fried White Prawn with Oats and Salted Egg Yolk
|
| 6th Course |
- Stewed Sea Cucumber and Mushroom with Broccoli
- Sautéed Fresh Scallop with Hawaiian Nut and Garden Greens
- Hong Kong Milk Cabbage with Fish Paste and Superior Stock
|
| 7th Course |
- Stir Fried Udon Noodles with Seafood in Black Pepper
- Fried Rice with Seafood and Silver Anchovies
- Wok Fried Rice with Salted Egg Yolk and Crab Meat
|
| 8th Course |
- Double Boiled Lotus Seed and Lily Bulb with Rock Sugar
- Warm Sweetener Red Bean Cream with Lotus Seed
- Chilled Honeydew Melon with Sago and Ice Cream
|
| 9th Course |
- Assorted Chinese Pastries
|
| |
|
%20S.jpg)
顶部
