Macao Cotai Strip®

Braised Superior Bird’s Nest with Shredded Fish Maw
Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham
Braised Superior Bird’s Nest with Crab Meat
Braised Superior Bird’s Nest in Chicken Broth
Braised Superior Bird’s Nest, Vegetable Sprouts and Crab Meat
Braised Superior Bird’s Nest
Braised Superior Bird’s Nest Stuffed in Bamboo Piths
Braised Bird’s Nest Soup with Seafood and Egg White
Scrambled Egg White with Milk Custard and Bird’s Nest

Braised Whole Yoshihama Abalone in Supreme Oyster Sauce

Braised Whole South African Fresh Abalone in Supreme Oyster Sauce

Braised Sliced Abalone with Fish

Braised Fish Maw with Goose Web
Braised Sliced Abalone with Goose Web

Braised Sliced Abalone with Seasonal Vegetables

Braised Nippon Sea Cucumber with Goose Web

Braised Nippon Sea Cucumber with Spring Onions

Braised Pomelo Skin with Goose Web
Braised Abalone with Shrimp Roe and Spring Onions
Braised Sea Cucumber with Shrimp Roes in Supreme Oyster Sauce
Braised Air-Dried Seafood in Casserole

Barbecued Suckling Pig

Roast Goose with Plum Sauce

Barbecued Pork with Honey

Marinated Chicken in Soya Sauce

Marinated Sliced Abalone with Red Jelly Fish
Crispy Pigeon with Osmanthus (Each)

Steamed Chicken in Hua Diao Wine

Marinated Baby Pork Knuckle in Soya Sauce
Marinated Duck Tongue in Hot and Sour Sauce
Marinated Beef Shank and Red Jelly Fish
Chilled Pork Leg Cubes
Marinated Cucumber in Vinegar

Double-Boiled Mallard Duck with Chinese Caterpillar Fungus and Fish Maw
Double-Boiled Fish Maw with Black Mushroom and Cabbage Soup
Double-Boiled Yunnan Ham, Chinese Mushrooms and Nippon Sea Cucumber Soup
Double-Boiled Abalone, Conpoy and Sea Whelk Soup
Double-Boiled Chinese Mushrooms, Brassica and Bamboo Piths Soup
Hot-and-Sour Soup with Lobster
Bamboo Piths, Scallops and Prawns in Soup
Braised Crab Meat and Vegetable Sprouts in Soup
Conpoy Soup with Shredded Abalone and Assorted Ingredients
Minced Beef Soup with Crab Meat and Egg White
Bean Curd Soup with Assorted Seafood and Seaweed

Daily Catch from the Sea (Sea Whelk, Lobster, Shrimp, Coral Crab, Crab, Pacific Garoupa, Pink Garoupa, Star Garoupa or Green Wrasse)
Steamed Half-Lobster with Minced Ginger and Rice Wine
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Baked Stuffed Crab Shell with Onions and Fresh Crab Meat
Crispy Crab Claw with Shrimp Mousse
Sautéed Whole Lobster with Chinese Lycium
Wok-Fried Prawns with Dried Chili and Shallots
Sautéed Prawns with Fragrant Tea Leaves
Sautéed Shrimps with Cashew Nuts in Crispy Nest
Wok-Fried Shrimps with Ginger, Spring Onion in Black Bean Sauce
Pan-Fried Scallops and Shrimp Paste in Preserved Turnip Broth
Sautéed Scallops Sichuan-style
Sautéed Geoduck and Scallops with Chili X.O. Sauce
Steamed Scallops with Sliced Mushrooms and Yunnan Ham
Crispy Scallops with Fresh Pear
Deep-Fried Sesame Shrimps with Lemon Sauce
Assorted Seafood with Bean Curd in Casserole
Fillet of Garoupa and Eggplant in Miso Paste
Crispy Eel with Honey and Osmanthus
Pan-Fried Squid with Garlic and Chili
Sautéed Crab Meat with Milk Custard

Sautéed Beef Cubes with Green Asparagus and Lily Bulbs
Sautéed Shredded Beef Sirloin with Garlic in Black Pepper Sauce
Sautéed Sliced Beef with Shallot
Stir-Fried Sliced Beef with Onion
Braised Beef Short Ribs and Bitter Squash with Black Bean Sauce in Casserole
Sautéed US Prime Pork Loin with Spring Onions and Garlic
Zi Yat Heen Braised Pork Ribs
Baked Pork Ribs Flavoured with Coffee Sauce
Braised Pork Ribs with Eggplant
Braised Barbecued Pork and Bean Curd with Shrimp Paste in Casserole
Baked Lamb Chops Flavoured with Coffee Sauce

Roasted Peking Duck
Sautéed Duck Fillet with Ginger and Pineapple
Sautéed Duck Fillet with Assorted Onions
Zi Yat Heen Crispy Chicken
Braised Fillet of Chicken with Yunnan Ham and Vegetables in Abalone Sauce
Steamed Chicken with American Ginseng
Sautéed Fillet of Chicken with Mixed Bell Peppers and Ling Zhi Mushrooms
Sautéed Chicken Fillet in Kung Pao-style
Pan-Fried Chicken Fillet with Lemon Sauce
Braised Chicken with Shallots and Black Bean Sauce in Casserole
Sautéed Fillet of Pigeon with Seasonal Vegetables and Crab Coral
Sautéed Fillet of Pigeon with Yunnan Ham

Hot-and-Sour Soup with Assorted Vegetables
Sautéed Seasonal Vegetables with Macadamia Nuts in Crispy Nest
Sautéed Fungus and Bamboo Piths with Seasonal Vegetables
Pan-Fried Bean Curd Sheet Rolls with Seasonal Vegetables
Braised Bean Curd with Ling Zhi Mushrooms
Braised Bai Ling Mushrooms with Seasonal Vegetables
Pan-Fried Stuffed Bean Curd Sheet with Enoki Mushrooms
Sautéed Shredded Lotus Root with Preserved Vegetables and Bean Vermicelli
Steamed Bean Curd with Fungus and Black Mushrooms
Sautéed Spring Beans with Preserved Vegetables
Braised Eggplant with Plum and Chili Sauce in Casserole
Braised Shredded Conpoy, Bean Vermicelli and Assorted Vegetables in Casserole

Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Inaniwa Noodles with Lobster Dumplings
Braised Noodles with Whole Abalone
Braised Egg Noodles with Shredded Fish Maw and Spring Onions in Abalone Sauce
Braised E-Fu Noodles with Assorted Seafood in X.O. Chili Sauce
Braised E-Fu Noodles with Enoki Mushrooms and Conpoy
Fried Egg Noodles with Prawns in Egg Sauce
Fried Rice with Lobster and Seafood
Fried Rice with Yunnan Ham and Egg White
Fried Rice Vermicelli with Fillet of Star Garoupa in Black Bean Sauce
Fried Rice Noodles with Sliced Beef in Black Bean Chili Sauce
Sautéed Shanghai Rice Cake with Roasted Duck and Preserved Vegetables

Zi Yat Heen Dessert Sampler
Double-Boiled Superior Bird’s Nest with Rock Sugar
Double-Boiled Bird’s Nest, Egg White and Milk Custard
Sweetened Cream of Almond with Egg White
Sweetened Ginger Tea with Glutinous Rice Dumplings and Red Dates
Sweetened Red Bean Soup with Lotus Seeds and Fresh Lily Bulb
Chilled Alfonso Mango Pudding
Chilled Sago Cream with Mango and Pomelo
Seasonal Fruit Platter
Egg Custard Bun
Baked Lotus Seed Paste Puffs
Chilled Osmanthus Pudding
Baked Egg Tartlets