Singapore

Barbecued Suckling Pig with Crispy Beancurd Skin and Japanese Cucumber wrapped in Pancake

Braised Portobello Mushroom with Abalone Sauce

Double-boiled Fish Cartilage Soup with Superior Fish Maw and Bamboo Pith

Simmered Sea Perch with Beancurd Skin and Wolfberry in Carrot Broth

Braised Fresh Beancurd Skin with Black Fungus, Black Winter Mushroom and Straw Mushroom

Fried Rice with Scallop, Foie Gras and Crispy Dried Scallop

Crispy Noodles with Morel Mushrooms, Shaved Summer Truffle Wok-fried Pork Shoulder with Dried Shrimp Paste and Japanese Cucumber

Wok-fried Lobster with Spanish Chorizo, Minced Pork and Eggplant Served in Claypot

Stir-fried Crabmeat with Honeydew Melon, Scrambled Egg White and Sevruga Caviar

Poached Seasonal Garden Greens with Japanese Fermented Black Garlic

Deep-fried Glutinous Rice Dumpling with Black Sesame Paste

Chicken Simmered in ‘Hua Diao’ Wine

Chilled Sliced Pork with White Vinegar Sauce

Deep-fried Crispy Eel with Honey and Vinegar Sauce

Golden Crispy Beancurd Cubes

Deep-fried Soft Shell Crab with Wasabi Sauce

Crispy Fish Skin with Salt and Pepper

Deep-fried Sea Perch with Osmanthus Honey

Crispy Eggplant with Chili and Chicken Floss

Pan-fried Foie Gras with Lemon and Vinegar Sauce

Buddha Jumps Over The Wall

Double-boiled Cordyceps with Abalone and Sea Cucumber

Double-boiled Imperial Bird’s Nest with Yunnan Ham in Superior Stock

Braised Imperial Bird’s Nest with Shredded Chicken and Egg White

Braised Hasma with Shredded Fish Maw and Dried Scallop

Double-boiled Quail Soup with Sea Whelk, Dried Scallop and ‘Dang Shen’ Root

Double-boiled Black Chicken Soup with Morel, Chinese Cabbage, Dried Scallop and Yellow Fungus

Double-boiled Fish Soup with Chinese Pear and Fig

Superior Soup of Shredded Fish Maw with Sweet Corn

Thick Soup of Crabmeat with Bamboo Pith and Beancurd

Hot and Sour Soup with Lobster and Seafood

Superior Soup of Seafood

Chef’s Soup of the Day

Peking Duck

Second Preparation of Your Choice:

Boiled with Beancurd, Tomato and Preserved Cabbage

Sautéed with Ginger and Spring Onion

Sautéed with Sweet and Spicy Sauce

Barbecued Suckling Pig

Roasted Duck

Crispy Aromatic Duck 

Roasted Crispy Chicken

Marinated Braised Chicken with Soy Sauce

Traditional Charcoal-roasted, Honey-glazed Pork ‘Char Siew’

Roasted Crispy Pork Belly

Barbecued Suckling Pig, Roasted Duck, Soy Sauce Chicken, Roasted Honey-glazed Pork and Jelly Fish

Barbecued Spare Rib with Honey

Stewed Whole Fresh Abalone with Supreme Broth (2 or 3 Head Quality)

Braised Sliced Abalone with Sea Cucumber

Braised Superior Sliced Abalone with Seasonal Vegetables

Poached Sea Perch with Citrus Peel in Superior Broth

Steamed Cod Fillet with Sweet Preserved Vegetables

Baked Cod Fillet with Miso Sauce

Sautéed Prawns with Dried Chili and Shallots

Deep-fried Prawns tossed with Wasabi Sauce

Sautéed Lobster with Egg White and Crispy Dried Scallop

Stir-fried Scallops and Broccoli in Spicy and Sour Sauce

Casserole of Diced Sea Cucumber with Pork and Beancurd in Chili Sauce

Star Garoupa

Green Wrasse

Red Garoupa

Polka Dot Garoupa

Soon Hock

Australian Lobster

Local Lobster

Tiger Prawn

Cooking Preference

Fish

With Soy Sauce

With Salted Vegetables Beancurd

With Sweet Preserved Vegetables

With Truffle Oil

With Sliced Ham, Black Mushroom

Lobster

Sashimi

Sautéed with Ginger and Spring Onion

Baked with Superior Stock

Steamed with Garlic

Baked with Salted Egg Yolk

Prawn

Poached with Superior Stock

Steamed with Garlic

Steamed with Chinese Wine and Herbs

Baked with Salt and Pepper

Stir-fried with Sweet and Spicy Sauce

Sautéed Chicken with Bamboo Shoot, Black Winter Mushroom and Honey Bean

Wok-fried Chicken with Dried Chili and Cashew Nuts in Sweetened Black Vinegar Sauce

Deep-fried Boneless Chicken with Mango and Lemon Sauce

Stewed Chicken with Brown Fungus in Chinese Rice Wine and Basil

Sautéed Chicken with Lychee in Sweet and Sour Sauce

Braised Chicken with Abalone and Black Winter Mushroom Per Guest in Homemade Sauce

Steamed Chicken with Black Fungus, Pork Sausage Half Portion and Black Winter Mushroom

Sautéed Sliced Beef with Ginger and Spring Onion

Wok-fried Kurobuta Pork with Capsicum and Leek

Wok-fried Pork Belly with ‘Chan Kong’ Vinegar Sauce

Deep-fried Pork Belly with Salt and Pepper

Pan-fried Lamb Chop in Black Pepper Sauce

Simmered Beef Cheek with Sweet Sour Sauce and Gold Leaf

Sautéed Wagyu Beef Cubes with Italian Black Truffle, Fresh Button Mushroom and Sweet Soy Sauce

Wok-fried Beef Tenderloin with Shallot and Garlic

Crispy Beancurd Skin wrapped in Pancake with Spring Onion and Cucumber

Double-boiled Soup with Bamboo Pith stuffed with Asparagus and Golden Needle Mushroom

Thick Soup of Shredded Beancurd with Spinach and Black Winter Mushroom

Wok-fried Celery with Lotus Root, Water Chestnut, Honey Bean and Capsicum served in Whole Pumpkin

Stir-fried Udon with Shredded Vegetables

Crispy Beancurd Skin Roll with Glutinous Rice and Shredded Black Winter Mushroom

Homemade Beancurd with White King Oyster Mushroom

Braised Glass Noodles with Assorted Mushroom and Vegetables

Stewed Eggplant with South Asia Curry Sauce

X.O. Stir-fried Duo of Courgettes in X.O. Chili Sauce

Braised Seasonal Vegetables with Crab Roe and Crabmeat

Braised Eggplant and Minced Pork with Szechuan Chili Sauce in Claypot

Braised Beancurd with Seafood and Black Winter Mushroom in Claypot

Sautéed ‘Monkey Head Mushroom’ and Spinach Beancurd with Vinegar Sauce

Braised Beancurd with Black Winter Mushroom and Bamboo Pith in Claypot

Stewed White King Oyster Mushroom and Black Winter Mushroom, Potherb Mustard Leaf with Crispy Beancurd Skin

Paper-wrapped Assorted Mushroom with Truffle Oil

Fried Rice with Crabmeat, Abalone, Butterscotch Mushroom, Egg White and Dried Scallop

Fried Rice with Diced Vegetables, Black Winter Mushroom and Crushed Walnuts

Fried Rice with Seafood, Dried Shrimp Paste and Crispy Rice

Braised ‘Ee-Fu’ Noodles with Crabmeat, Dried Scallop and Golden Needle Mushroom in Abalone Sauce

Stir-fried Wheat Vermicelli with Seafood

Braised Duo of Vermicelli with Pork and Eggplant

X.O. Braised Flat Noodles with Seafood in X.O. Chili Sauce

Fish Noodles with Shrimp Dumpling Soup

X.O. Fried Shrimp Roe Noodles with Golden Mushroom and Black Winter Mushroom in X.O. Chili Sauce

Stir-fried Udon with Seafood and Truffle Oil

Steamed Lobster Dumpling with Scallop, Crabmeat and Shrimp

Steamed Scallop with Cod in Spinach Sauce and Truffle Oil

Baked Abalone Tart with Chicken and Diced Black Winter Mushroom

Steamed Shrimp Paste Dumpling with Dried Scallop served with Carrot Sauce

Steamed Pork Dumpling with Shrimp and Baby Abalone

Puff Pastry stuffed with Foie Gras and Black Winter Mushroom

Deep-fried Vegetarian Dumpling with Turnip and Black Winter Mushroom in Preserved Beancurd Sauce

X.O. Fried Carrot Cake with Chinese Pork Sausage in X.O. Chili Sauce

Double-boiled Superior Bird’s Nest with Rock Sugar

Double-boiled Hasma with Red Date

Homemade Coconut Ice-cream served with Black Glutinous Rice

Seasonal Fresh Fruit Platter

Chilled Aloe Vera with Lemongrass Jelly

Herbal Jelly with Sago

Hot Cream of Almond with Basil Seed and Gingko Nut

Chilled Cream of Mango and Sago with Pomelo

Boiled Soup of Red Dates, Snow Lotus Seeds, Lily Bulbs, Sago Pearl and Papaya (Chilled or Hot)

Flaky Pastry filled with Red Bean Paste