TREASURE SET MENU24 Jan - 8 Feb, 2020

APPETIZER

Cantonese Style Salmon Sashimi with Condiments

Prawns in Sichuan Style, Marinated Sliced Conch

SOUP

Fish Maw Soup with Baby Bamboo Fungus and Mushrooms

MAIN COURSE

Steamed Lobster Flower and Egg White with Black Tru�le

Deep-fried Codfish with Preserved Bean Curd

Crispy Chicken with Pomelo Meat

Simmered Hainan Local Vegetable with Morel Mushrooms in Chicken Soup

Boiled Noodles with Wonton

DESSERT

Boiled Ginger Tea with Sesame Glutinous Rice Dumplings

FELICITY SET MENU24 Jan - 8 Feb, 2020

APPETIZER

Cantonese Style Salmon Sashimi with Condiments

Marinated Sliced Lotus Root with Red Dragon Fruit Juice,Cucumber and Jelly Fish with Fresh Abalone, Pork Knuckles with Soybean Jelly

SOUP

Sea Cucumber Soup with Yunnan Matsutake

MAIN COURSE

Cantonese Style Crispy Goose

Steamed Spotted Grouper with Soya Sauce

Steamed “Hele” Crab with Yellow Wine and Chicken Oil

Sautéed Diced Wagyu Beef with Garlic and Black Pepper

Fresh Black Termite Mushrooms

Simmered Wild Vegetables with Tomatoes in Superior Broth

Hot and Sour Pork Dumpling

DESSERT

Chilled Mango Cream with Sago Cream and Pomelo

FORTUNE SET MENU24 Jan - 8 Feb, 2020

APPETIZER

Cantonese Style Salmon Sashimi with Condiments

Pork Knuckles with Soybean Jelly, Spicy Duck Tongue, Marinated Black and White Fungus,Marinated Pumpkin with Preserved Plum, Prawns in Sichuan Style

SOUP

Pigeon Egg Soup with Sea Horse and Matsutake

MAIN COURSE

Barbecue Pork and Cantonese Style Crispy Goose

Steamed Tiger Grouper with Soya Sauce

Wok-fried Scallops with Asparagus and Mushrooms

Steamed “Hele” Crab with Yellow Wine and Chicken Oil

Sautéed Diced Wagyu Beef with Garlic and Black Pepper

Braised Lamb Brisket with Bamboo Shoot, Chinese Mushroom with Beancurd Sticks

Crispy Chicken

Sautéed Winged Bean with Minced Pork and Preserved Vegetables

Simmered Wild Vegetables with Morel Mushrooms in Superior Broth

Hot and Sour Pork Dumpling

DESSERT

Chilled Mango Cream with Sago Cream and Pomelo

AUSPICIOUS SET MENU24 Jan - 8 Feb, 2020

APPETIZER

Cantonese Style Salmon Sashimi with Condiments

Pork Knuckles with Soybean Jelly, Spicy Duck Tongue, Marinated Pumpkin with Preserved Plum,Marinated Sliced Lotus Root with Red Dragon Fruit Juice, Jelly Fish Head with Parsley

SOUP

Sea Cucumber Soup with Morel Mushroom

MAIN COURSE

Barbecue Pork and Cantonese Style Crispy Goose

Steamed Spotted Grouper with Soya Sauce

Braised Lamb Brisket with Bamboo Shoot, Chinese Mushroom and Bean Curd Sticks

Deep-fried Live Prawn with Pepper

Poached “Wenchang” Chicken

Wok-fried Scallops with Asparagus and Mushrooms

Steamed “Hele” Crab with Yellow Wine and Chicken Oil

Simmered Hainan Local Vegetable with Morel Mushrooms in Chicken Soup

Hot and Sour Pork Dumplings

DESSERT

Boiled Ginger Tea with Sesame Glutinous Rice Dumplings

REUNION SET MENU24 Jan - 8 Feb, 2020

APPETIZER

Cantonese Style Salmon Sashimi with Condiments

Jelly Fish Head with Parsley, Marinated Sliced Conch, Spicy Duck Tongue,Red Dragon Fruit Juice Radish, Marinated Black and White Fungus

SOUP

Fish Maw Soup with Yunnan Matsutake and Bamboo Fungus

MAIN COURSE

Crispy “Lingao” Suckling Pig

Steamed Spotted Grouper with Yellow Chili Sauce

Baked Lobster with Ginger and Spring Onion

Steamed “Hele” Crab with Yellow Wine and Chicken Oil

Wok-fried Scallops with Asparagus and Mushrooms

Crispy Chicken

Poached Beef with Vegetables and Chili

Simmered Hainan Local Vegetable with Morel Mushrooms in Chicken Soup

Sautéed Rice with Red Cherry Shrimps and Scallops

DESSERT

Bird’s Nest with Chilled Mango Cream