Singapore

Unlimited servings of menu selections
Includes one serving of Braised Bird’s Nest or Sea Treasure Soup and free flow of Juice (Mango, Orange or Guava)

Add free flow of Veuve Clicquot Yellow Label Brut, House Red or White Wine
Add free flow of Veuve Clicquot Rosé

Braised Bird’s Nest with Egg White in Rich Broth
Braised Hashima with Shredded Fish Maw and Dried Scallop
Double-boiled Morel Mushroom with Chinese Cabbage and Black Chicken Soup

Limited to one serving per guest
Double-boiled Diced Winter Melon Soup with Butterscotch Mushroom
Sweet Corn and Crabmeat Soup
Hot and Sour Seafood Soup
Chef’s Soup of the Day

Porridge with Pork and Century Egg
Fish Porridge with Shredded Ginger
Chicken Porridge

Braised Flat Egg Noodles with Assorted Seafood in X.O. Chilli Sauce
Wok-fried Shrimp Roe Noodles with Mushrooms in Superior Soy Sauce
Braised Ee-fu Noodles with Yellow Chives and Shiitake Mushroom
Vegetarian Fried Rice with Diced Mushroom and Vegetables
Spicy Fried Rice with Silver Fish and Dried Shrimp
Fish Noodle Soup with Vegetables

Steamed Shrimp Dumpling with Tianjin Cabbage
Steamed Pork Dumpling with Shrimp and Mushroom
Steamed Barbecued Pork Bun
Steamed Scallop Dumpling with Prawn, Crab Roe and Honey Beans
Deep-fried Dumpling with Mushroom, Carrot, Celery, Asparagus and Minced Pumpkin
Steamed Vegetarian Dumpling with Mushroom, Black Fungus, Celery and Bamboo Shoot
Steamed Vegetarian Dumpling with Asparagus, Assorted Mushrooms, Celery and Red Carrot
Fried Carrot Cake with X.O. Chilli Sauce
Deep-fried Fresh Mango Roll with Shrimp

Sautéed Beef Tenderloin with Black Pepper, Shallot and Truffle Oil
Poached Sliced Beef with Golden Mushroom and Bean Sprout
Deep-fried Boneless Chicken with Lemon Sauce
Wok-fried Chicken with Dried Chilli and Cashew Nuts
Stir-fried Chicken with King Oyster Mushroom in Claypot
Wok-fried Pork Shoulder with Dried Shrimp Paste
Sweet and Sour Pork with Capsicum
Pork Belly in ‘Chan Kong’ Dark Vinegar Sauce
Pan-fried Pork Belly with Savoury Sauce and Crispy Rice

Steamed Glutinous Rice with Dried Shrimp and Peanut in Seaweed Roll
Steamed Lotus Paste Tart
Deep-fried Water Cashew Nut Pastry
Steamed Dumpling with Custard Paste
Deep-fried Bun with Crabmeat Sauce
Chilled Sesame Roll

Deep-fried Spring Roll with Prawn, Minced Chicken, Mushroom and Diced Vegetables
Steamed Minced Beef Dumpling with Mushroom,Vegetables and Truffle Oil
Puff Pastry with Cod and Onion in Miso Sauce
Steamed Beancurd Skin Roll with Homemade Beancurd and Bacon in Egg White Sauce
Baked Flaky Pastry with Barbecued Chicken coated with Sesame Seeds
Deep-fried Beancurd Skin Roll with Shrimps
Steamed Pork and Shrimp Dumpling with Cabbage in Spicy Vinegar Sauce and Garlic
Steamed Chicken Feet

Marinated Soy Sauce Chicken
Roasted Duck
Barbecued Honey-glazed Pork
Crispy Roasted Pork Belly
Braised Marinated Pork Belly with Beancurd and Peanuts
Marinated Mini Octopus with Bonito Flakes  
Deep-fried Spicy Eggplant and Chicken Floss
Crispy Fish Skin with Salt and Pepper

Braised Beancurd with Bamboo Pith and Black Mushroom in Casserole
Traditional ‘Ma-Po’ Tofu with Sea Cucumber and Minced Pork in Spicy Sauce
Braised Portobello Mushroom in Abalone Sauce served with Seasonal Greens
Sautéed Monkey Head Mushroom with Dried Chilli and Cashew Nuts
Stir-fried Seasonal Vegetables with Wild Mushrooms and Garlic
Poached Seasonal Greens with Japanese Fermented Black Garlic
Poached Seasonal Greens with Fresh Beancurd Skin in Superior Broth

Baked Sea Perch with Sautéed Egg White
Steamed Cod Fillet with Sweet Preserved Vegetables
Stir-fried Scallops with Sweet and Spicy Sauce
Fried Prawns tossed in Wasabi Sauce
Wok-fried Prawns with Onion and Dried Chilli
Braised Sea Cucumber in Casserole
Stir-fried Phoenix Clam with Asparagus in X.O. Chilli Sauce
Wok-fried Prawns with Spanish Chorizo and Minced Pork with Eggplant served in Claypot

Chilled Aloe Vera with Lemongrass Jelly
Fresh Mango and Strawberry Pudding
Chilled Cream of Mango and Sago with Pomelo
Chilled Herbal Jelly with Sago Pearls and Osmanthus
Hot Cream of Almond
Double-boiled Barley with Quail Egg and Beancurd Skin
Sweetened Red Bean Cream with Lotus Seeds and Lily Bulbs
Oven-baked Mini Egg Tart
Glutinous Rice Dumpling filled with Black Sesame Paste