COLD DISHES
- Steamed Aubergine
- Sea Urchin, Sesame Soy
- Chilled Squid
- Asparagus, Lettuce, Fresh Tofu Sheet, Chilli Sauce
- Preserved Chicken
- with Rice Wine Sauce
- Marinated Laver
- Shell Flesh, Soy-Mustard Dressing
- Braised Baby Cuttlefish
- Minced Pork, Bamboo Shoot
- Shredded Luffa Salad
- Dried Prawns, House-made Prawn Paste
- Pea Starch Noodles
- Shredded Radish, Chilli Sauce
SOUP
- Double Boiled Pig’s Lung Soup
- Fish Maw, Almonds
- Served 6-8
- Hot and Sour Seafood Soup
- Winter Melon, Basil
ENTRÉES
- Poached Snow Crab
- Chinese Cabbage, Jellyfish Head
- Braised Pomfret
- with Lemon Sauce
- Braised Sea Cucumber
- Pig's Trotter, Truffle Dressing
- Ningbo Portunid (500 g)
- • Steamed with Vinasse and Shredded Pork Rib
- • Sautéed Glutinous Rice Cake and Crab Paste with Perilla Leaf
- • Steamed with Fermented Bean Curd and Minced Pork
- Bifengtang Fried Mantis Prawns
- Minced Garlic, Spring Onion, Pepper
- Caranx
- Roasted with Ginger, Steamed with Crude Salt
- Steamed Squid
- Laver, Soy Sauce
- Poached Squid
- Glutinous Rice Cake, Ginger, Garlic, Dried Pepper
- Stew Pond Crayfish
- Soy Sauce, Pepper, Ginger, Citronella, Onion, Perilla Leaf, Basil
- Steamed Fresh Lotus
- Gorgon, Chicken Oil
NOODLES
- Handmade Noodles
- Hot and Sour Seafood Soup, Minced Fermented Tomatoes
DIM SUM
- Sponge Cake (3)
- Mao-Tai Rice Wine, Osmanthus Syrup
DESSERT
- Peanut Ice Cream
- with Double-boiled Superior Bird’s Nest