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Menu (A)
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Assorted Barbecued Meat Platter with Suckling Pig Sautéed Coral Clam and Cuttlefish with Seasonal Vegetables Mixed Mushrooms with Garden Greens Deep Fried Minced Shrimp and Celery Balls Garnished with Walnuts Braised Shark's Fin Soup with Bamboo Pith and Shredded Chicken Sliced Superior Mushroom and Vegetables in Oyster Sauce Steamed Fresh Garoupa Roasted Crispy Chicken Fried Rice with Sweet Corn and Chicken Braised E Fu Noodles with Mushroom Sweetened Red Bean Cream with Lotus Seeds and Lily Bulbs Chinese Petit Fours Fresh Fruit Platter |
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The above menu is for a table of 12 persons |
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Above menu will be served until 31st December 2008 |
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Menu (B)
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Barbecued Whole Suckling Pig Stir Fried Shredded Pigeon and Scallops with Garden Greens Braised Bamboo Pith with Seasonal Vegetables Deep Fried Crab Claws Coated with Minced Cuttlefish Braised Shark's Fin Soup with Conpoy and Shredded Chicken Braised Sliced Abalone with Garden Greens Steamed Fresh Garoupa Roasted Crispy Chicken in Garlic Fried Rice with Seafood and Spring Onion Braised E Fu Noodles with Mushroom Sweetened Red Bean Cream with Lotus Seeds and Lily Bulbs Chinese Petits Fours Fresh Fruit Platter |
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The above menu is for a table of 12 persons |
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Above menu will be served until 31st December 2008 |
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Menu (C)
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Barbecued Whole Suckling Pig Sautéed Shredded Pigeon and Coral Clam with Walnuts Braised Whole Conpoy with Apple Cucumber and Garlic Deep Fried Scallop Coated with Taro Double Boiled Superior Shark's Fin Soup with Chicken Braised Sliced Australian Abalone with Mushrooms and Vegetables Steamed Fresh Garoupa Roasted Crispy Chicken Fried Rice with Shrimps and Chicken Braised E-Fu Noodles with Shredded Mushroom and Chive Sweetened Walnut Cream Chinese Petits Fours Fresh Fruit Platter |
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The above menu is for a table of 12 persons |
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Above menu will be served until 31st December 2008 |
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Menu (D)
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Barbecued Whole Suckling Pig Sautéed Clams and Scallops with Pine Nuts and Garden Greens Braised Whole Conpoy with Garlic and Sea Moss Deep Fried Crab Claws Coated with Minced Cuttlefish Double Boiled Superior Shark's Fin with Chicken and Cabbage Braised Sliced Abalone with Seasonal Vegetables Steamed Fresh Garoupa Roasted Chicken with Preserved Bean Curd Paste Fried Rice with Seafood and Ham E Fu Noodles with Shrimp Dumplings in Superior Soup Sweetened Walnut Cream with Dumplings Chinese Petits Fours Fresh Fruit Platter |
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The above menu is for a table of 12 persons |
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Above menu will be served until 31st December 2008 |
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Menu (E)
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Barbecued Whole Suckling Pig Sautéed Mixed Clams with Walnuts and Garden Greens Braised Whole Conpoy and Apple Cucumber wit Garlic Deep Fried Shrimp Coated with Taro Double Boiled Superior Shark's Fin Soup with Sea Whelk & Chicken Braised Sliced Abalone with Mushroom Steamed Fresh Coral Garoupa Baked Chicken Stuffed with Garlic Fried Rice with Assorted Meat Wrapped in Lotus Leave Shrimp Dumplings in Superior Soup Sweetened Mushroom Soup with Glutinous Dumplings Chinese Petits Fours Fresh Fruit Platter |
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The above menu is for a table of 12 persons |
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Above menu will be served until 31st December 2008 |
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Menu (F)
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Barbecued Whole Suckling Pig Sautéed Prawns and Scallops in XO Sauce with Macadamia Nuts Braised Whole Conpoy and Apple Cucumber with Sea Moss Deep Fried Taro Pastry with Crab Meat and Bird's Nest Double Boiled Superior Shark's Fin Soup with Sea Whelk and Chicken Braised Sliced Abalone with Goose Webs Steamed Fresh Coral Garoupa Roasted Chicken with Preserved Bean Curd Paste Fried Rice with Conpoy and Egg White Braised E Fu Noodles with Mushroom and Dried Fish Powder Sweetened Mushroom Soup with Glutinous Dumplings Chinese Petits Fours Fresh Fruit Platter |
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The above menu is for a table of 12 persons |
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Above menu will be served until 31st December 2008 |
