APPETIZERS
- Marinated Sea Whelk
- in Spicy Sauce
- Smoked Halibut
- with Citrus Aroma
- Foie Gras
- with Finger Lime Jelly
- Marinated Jellyfish
- with Vinegar Sauce
- Fresh Walnut
- with Black Truffle
- Soft-Centred Century Egg
- with Roasted Chilli
- Sweetened Passion Fruit Skin
- Crispy Beancurd
- Salt, Chilli
- Crispy Radish Skin
- with Sesame Oil
BARBECUE
- Roasted Whole Suckling Pig
- 24 Hours Advance Notice Required
- Signature Zhuo Yue Xuan Roasted Crispy Chicken
- Poached Chicken
- with Ginger Sauce
- Barbecue Combination
- Barbecued Pork, Roasted Pork Belly
- Signature Barbecued Pork
- with Honey
- Crispy Roasted Pork Belly
- with Sea Salt
- Roasted Goose
- with Plum Sauce
- Crispy Baby Duck
- with Sichuan Pepper
- Lemongrass Crispy Pigeon
SOUP
- Double-Boiled Fish Maw
- Bamboo Piths, Lily Bulbs
- Braised Superior
- Fish Maw, Shredded Chicken
- Double-Boiled Sea Cucumber
- Morels, Wontons
- Double-Boiled Sea Whelk
- Dried Scallops, Preserved Melon
- Double-Boiled
- Cashews, Bamboo Piths, Lily Bulbs, Yellow Fungus
- Double-Boiled Assorted Mushroom
- in Young Coconut
- Soup of the Day
DRIED SEAFOOD
- Dried and Braised Abalone
- in Oyster Sauce
- Braised Fish Maw
- Sea Cucumber, Goose Webs, Conpoy, Abalone
- Please allow 40 minutes for preparation.
- Signature Braised Fish Maw
- with Crab Roe
- Premium Fish Maw
- Cooking methods:
- Double-Boiled with Matsutake Mushrooms
- Crispy with Truffle Sauce
- In Supreme Chicken Soup
- Braised in Supreme Oyster Sauce
- with Rice in Pumpkin Soup
- 60-Head Sea Cucumber
- Cooking methods:
- Double-Boiled with Matsutake Mushrooms
- Braised in Supreme Oyster Sauce
- Braised with spring onions
- Wok-Fried with Minced Pork and Matsutake Mushrooms
- Braised with Pumpkin Soup and Oats
LIVE SEAFOOD
- Saltwater Fish
- Cooking methods:
- Steamed with Soy Sauce
- Steamed with Yellow Capsicum Sauce
- Wok-Baked with Fresh Green Peppercorns
- Steamed with Spring Onion and Salt
- Braised with Preserved Radish and Bean Paste
- Steamed with Aged Tangerine Peel
- Wok-Fried Fillet with Seasonal Vegetables
- Lobster
- Cooking methods:
- Braised with Thai Basil and Fermented Bean Sauce
- Baked with E-Fu Noodles, Squash and Cheese
- Wok-Fried with XO Sauce
- Steamed with Hua Diao Wine and Egg White
- Steamed with Yellow Chilli Sauce and Glass Noodles
- Wok-Fried with Garlic and Chilli
- Stir-Fried with Ginger and spring onion
- Fried with Maggi Sauce
- Boiled
- Crab
- Cooking methods:
- Chilled in Chaozhou Style
- Steamed with Hua Diao Wine and Egg White
- Braised with Fermented Bean Sauce and Chinese Celery
- Steamed with Rice Noodles and Yellow Capsicum Sauce
- Stir-Fried with Seasonal Greens and Lily Bulbs
- Braised with Thai Basil and Fermented Bean Sauce
- Wok-Fried Rice Rolls with Preserved Radish Sauce
- Baked in Clay Pot with Vermicelli
- Steamed with Yellow Capsicum Sauce and Pork Patty
- Stir-Fried with Ginger and spring onion
- Braised with Winter Preserved Vegetable and Congee
- Bak Fo Tong–Style
- Shellfish
- Cooking methods:
- Steamed with Golden Mushrooms and Garlic Sauce
- Baked with E-Fu Noodles, Squash and Cheese
- Steamed with Yellow Capsicum Sauce
- Boiled
- Simmered in Spiced Wine
SEAFOOD
- Steamed Lobster
- Egg White, Seafood Sauce
- Pan-Fried Scallops
- Fermented Black Beans, Garlic
- Braised Vermicelli
- Crab, Assorted Seafood
- Braised Abalone
- Goose Web, Prawn Roe
- Wok-Fried Silver Cod
- Black Pepper, Shallots
- Wok-Fried Morel Mushrooms
- Prawns, Chinese Yam, Lotus Root
- Baked Prawns
- with Sea Urchin Sauce
- Stir-Fried Scallops
- Asparagus, Lily Bulbs
- Handmade Fish Curd
- with Fish Soup
MEAT & POULTRY
- Pan-Fried M9 Wagyu Beef
- with Barbecue Sauce
- Stir-Fried M9 Wagyu Beef
- Maitake Mushrooms, Spring Onion
- Crispy Roasted Wagyu Beef
- in Red Wine Sauce
- Braised Abalone and Chicken Casserole
- Steamed Chicken
- with Salted Fish
- Steamed Pork Patty
- with Premium Seaweed
- Wok-Fried Beef
- with Yellow Tribute Chilli
- Sweet and Sour Pork
- with Walnuts
- Deep-Fried Marinated Hai Shan Ribs
- Stir-Fried Pork
- Garlic, Chinese Chives
- Braised Bitter Gourd Casserole
- with Roasted Pork Belly
VEGETABLES & BEAN CURD
- Deep-Fried Homemade Black Tofu
- Morel Mushrooms, Black Truffle
- Sautéed Chinese Yam
- Asparagus, Lily Bulbs
- Stir-Fried Chestnut Pumpkin
- Walnuts, Pine Nuts
- Braised Seasonal Vegetable Casserole
- Yellow Fungus, Fish Soup
- Lotus Pond Seasonal Vegetables
- with Candied Walnuts
- Baby Napa Cabbage
- in Superior Broth
- Seasonal Vegetables
- Cooking methods:
- Stir-Fried
- Wok-Fried
- Stir-Fried with Garlic
- Poached in Supreme Broth
- Blanched
- Boiled
- Braised
- with Crispy Pork Lard
- with Ginger Sauce
RICE & NOODLES
- Inaniwa Noodles
- Shredded Chicken, Superior Soup
- Lobster Soup
- Poached Live Prawns, Scallops, Rice
- Signature Steamed Sticky Rice
- with Mud Crab
- Fried Jasmine Rice
- Wagyu Beef, Diced Vegetables
- Zhuo Yue Xuan Signature Fried Rice
- Dried Scallop and Egg White Fried Rice
- Wok-Fried Rice Noodles
- with Beef Slices
- Stir-Fried Noodles
- with Black Bean Sauce
DESSERT
- Sweetened Mashed Taro Coconut Cream
- Sweetened Almond Soup
- with Egg White
- Chilled Mango
- Sago Cream, Pomelo
- Red Bean Soup
- Glutinous Rice Dumplings, Aged Tangerine Peel
- Bird’s Nest
- Fresh Lily Bulb, Mashed Taro
- Bird’s Nest
- Coconut Milk, Syrup, Red Date Syrup