Cai Yi Xuan

CAI YI XUAN RECOMMENDATIONS

Cantonese Roasted Goose
with Plum Sauce
Poached Chicken
with Grated Ginger
Signature Double-Boiled Soup
Superior Pottage Soup
Shredded Fish Maw, Chicken
Deep-Fried Crab Shell
Stuffed with Onion and Fresh Crabmeat
Wok-Fried Australian Lobster
with Double-Flavoured Garlic
Salt and Pepper Mantis Prawns
Wok-Fried Prawn
Fermented Black Garlic, Dried Chilli
Braised Pork Belly
Abalone, Black Truffle Sauce
Wok-Fried Australian Wagyu Beef
Aged Tangerine Peel, Lily Bulbs
Braised Australian Oxtail and Tomato
Wok-Fried Beansprouts
with Wuliangye Liquor

APPETIZERS & BARBECUE

Marinated Fresh Abalone
with Capsicum
Marinated Cuttlefish
with Chaozhou Preserved Vegetables
Sliced Beef Shank
in Spicy Soy Sauce
Marinated Jellyfish
Cucumber, Vinegar Chilli Dressing
Marinated Foie Gras
in Aged Rice Wine Brine
Tossed Celery
with Dried Prawn
Marinated Cauliflower
with Black Truffle Sauce
Homemade Spinach Roll
with Sesame
Marinated Winged Bean
with Mustard Sauce
Deep-Fried Bean Curd
Salt, Pepper
Chef’s Signature Appetizer Selection
Cantonese Barbecued Suckling Pig Skin
with Steamed Bun
Barbecued Pork
with Honey
Roasted Crispy Pork Belly

ABALONE, SEA CUCUMBERS & BIRD’S NESTS

Braised six-head Whole South African Abalone
Braised eight-head Whole South African Abalone
Braised 12-head Whole South African Abalone
Braised Abalone, Fish Maw, Sea Cucumber and Conpoy
in Supreme Broth
Braised Supreme Fish Maw
with Abalone Sauce
Braised Fish Maw
Crab Roe, Supreme Broth
Braised Superior Bird’s Nest
Egg White, Crab Claw
Brasied Bird's Nest
with Shredded Fish Maw in Supreme Broth
with Morel Mushroom in Supreme Broth
Braised Sea Cucumber
with Spring Onion and Barley
with Beef Tendon
Braised Sea Cucumber
with Beef Tendon
Braised Foie Gras
with Abalone Sauce
12-head Abalone Combination
Fish Maw Combination

SOUP

Double-Boiled Yunnan Matsutake Mushroom
with Fish Maw
Double-Boiled Chicken
with Snow Fungus
with Fish Maw in Coconut
Double-Boiled Morel Mushroom
with Bamboo Pith
Traditional Shunde Fish
with Vegetables
Hot and Sour Prawn Wonton
with Beancurd
Sweetcorn
Alaskan Crabmeat, Pumpkin
Traditional Cantonese Daily Boiled
Available for lunch only

LIVE SEAFOOD

Spotted Garoupa
Steamed with Soy Sauce
Poached in Soup with Celery
Pan-Fried with Premium Soy Sauce
Steamed with Two Flavours (Soy sauce, Dried Tangerine Peel with Preserved Vegetable, Salted Vegetable, Chilli Sauce)
East China Sea Yellow Croaker
Steamed with Ham and Yellow Wine
Steamed with Salted Vegetable
Dry-Braised with Garlic and Ginger in Soy Sauce
Braised with Homemade Pancake in Soy Sauce
Marble Goby
Steamed with Soy Sauce
Deep-Fried with Soy Sauce
Steamed with Black Bean Sauce and Black Olives
Tiger Garoupa
Steamed with Soy Sauce
Steamed with Lily Bulbs and Black Fungus
Steamed with Preserved Vegetable and Aged Tangerine Peel
Poached in Seafood Broth
Sole
Steamed with Soy Sauce
Dry-Braised with Garlic and Ginger in Soy Sauce
Braised Beijing-Style
Mantis Prawns
Pan-Fried with Brandy Cream Dressing and Red Capsicum
King Prawn
Baked with Salted Egg Yolk and Crispy Rice
Steamed with Minced Pickle and Celery
Steamed with Glass Noodles and Garlic
Snow Crab
Steamed with Egg in Aged Rice Wine
Stir-Fried with Dried Garlic and Breadcrumbs
Braised with Pickled Vegetable and Celery
Australian Lobster
Braised in Supreme Broth
Clay Pot Congee
Fried and Coated with Salted Egg Yolk
Braised Noodles
Baby Lobster
Pan Fried with Brandy Cream Dressing and Red Pepper
Steamed with Glass Noodles and Garlic Sauce
Braised Lobster in Supreme Broth
Braised with Glass Noodles in Casserole
Baked with Salt and Pepper

SEAFOOD

Wok-fried prawns
Fermented Black Garlic, Dried Chilli
Wok-fried spotted garoupa fillet
Black Fungus, Lily Bulbs
Wok-fried scallops
in X.O. Sauce
Steamed Cod
Preserved Vegetable, Beancurd Sheet
Pan-Fried Cod
with Teriyaki Sauce
Crispy Spring Roll
Prawns, Minced Garlic

POULTRY

Crispy Wenchang Chicken
Pan-Fried Chicken Fillet Casserole
with Fermented Soybeans
Steamed Chicken
Ham, Black Mushrooms, Lotus Leaf
Crispy Roasted Duck
Traditional Peking duck
Please allow 90 minutes for preparation.
Peking Duck
with Caviar
Please allow 90 minutes for preparation.
Deep-fried Crispy Pigeon

BEEF & PORK

Wok-Fried Australian Wagyu Beef
Garlic, Black Pepper
Braised Australian Wagyu Beef Flank
Brassica, Onion, Soy Sauce
Stewed Beef Brisket
White Pepper, Chinese Celery
Wok-Fried Sweet and Sour Pork
with Strawberries
Braised Pork Rib
with Candied Cherries
Wok-Fried Pork Shoulder and Mushrooms
in Spicy Ham Sauce
Braised Pork Meatball
with Water Chestnuts

BEIJING ESSENCE

Dry-Braised East China Sea Yellow Croaker
Garlic, Ginger, Soy Sauce
Stir-Fried King Prawn
with Coriander
Wok-Fried Prawn
with Chilli and Peanuts
with Cabbage
Braised Sliced Chicken, Fish Fillet and Bamboo Shoot
with Sweet Rice Wine Sauce
Wok-Fried Sliced Lamb
with Leek
Braised Wheat Gluten
Porcini, Soy Sauce
Stewed Sliced Pork
with Pickled Cabbage
Braised Aubergine
Garlic, Sweet Soy Sauce

VEGETABLE · BEAN CURD

Work-fried seasonal vegetables
with Garlic
with Beansprouts
Poached with Soy Sauce
Wok-Fried String Beans
with Anchovy
Wok-Fried Celery
Lily Bulbs, Fungus
Wok-Fried Asparagus
Chinese Yam, Fungus
Braised Beancurd
with Beef Tendon in Spicy Sauce
with Morel Mushrooms
Braised Aubergine and Beancurd Sheet Casserole
with Spicy Sauce
Poached Chinese Baby Cabbage
Yunnan Matsutake, Chicken Broth
Wok-fried kale
with Garlic
Stewed Tofu
Dried Prawns, Marinated Pork
Braised Wild Mushrooms
Vermicelli, Vegetable, Fish Broth

RICE & NOODLES

Braised Noodles
Assorted Seafood, Supreme Broth
Chef’s Special Fried Rice
with Assorted Seafood
Wok-Fried Brown Rice
Mushrooms, Egg White, Black Truffle Oil
Minced Beef Fried Rice
Vegetables, Black Pepper
Wok-Fried Flat Rice Noodles
Australian Wagyu Beef, Beansprouts
Wok-Fried Noodles
Prawn, Scallop, Superior Soy Sauce
Wok-Fried Homemade Rice Roll
with X.O. Sauce
Tossed Udon Noodles
Dried Prawn, Spring Onion Oil
Braised Udon Noodles
Lobster Soup, Crabmeat
Braised Rice Noodles
Garoupa Fillet, Herbs, Fish Broth
Cantonese Prawn Wonton Noodles
in Supreme Soup
Chicken Congee
with Shredded Abalone

DESSERT

Double Boiled Superior Bird’s Nest
Slow-Cooked Almond Cream
Egg White, Lotus Seeds
Homemade Walnut Cream
with Red Date Paste
Slow-Cooked Red Bean Paste
Lily Bulbs, Aged Tangerine Peel
Homemade Beijing Yoghurt
Chilled Mango Pudding
Sago Cream, Pomelo
Double-Boiled Chinese Pear
with Snow Lotus Seeds
Guangdong-Style Fermented Bean Pastry
Baked Puff
Mango Cream, Cheese
Fried Sesame Glutinous Rice Dumpling
Filled with Custard
Palm Sugar Coconut Layer Cake