This menu features seasonal ingredients and delicate Cantonese flavours. Each dish is a satisfying invitation to taste the essence of spring.
- Appetizer
- Malantou and Dried Tofu Bun
- Arctic Surf Clam and Spring Bamboo Shoot Tart
- Eel and Rice Wine–Marinated Prawn Rolls with Balsamic Caviar
- Soup
- Double-Boiled Duck with Tangerine Peel and Loquat
- Entrée
- Steamed Mandarin Fish with Superior Soy Sauce and Preserved Vegetables
- Baked Giant River Prawns with Basil and Black Pepper
- Braised Beef Ribs with Pickled Mustard Greens
- Stir-fried Watercress with Prawns and Puning Bean Paste
- Homemade Wonton
- Filled with Tapertail and Shepherd’s Purse
- Dessert
- Homemade Almond Pudding with Bird’s Nest and Koi-Shaped Glutinous Rice