Supreme Special Dishes

• Braised dried whole abalone (10 head)

  whole extra-Supreme abalone with morel mushroom and sea cucumber (24 hours notice required)

• Double-boiled free range chicken

  soup with abalone (12 hours notice required)

• Peking duck with Royal Beluga caviar

  whole duck, with 16 pancakes and 30g Royal Beluga caviar second course with a choice of XO sauce, black bean sauce or ginger and spring onion (24 hours notice required)

Soup

Soup

• Royal sweetcorn soup

  with lobster and minced gai lan

• Hot and sour soup

  with chicken, shiitake and pomelo

• Wagyu Beef Soup

  with shimeji mushroom and fresh leek

Small Eat

Small Eat

• Dim sum platter

  scallop shumai, har gau,prawn Chinese chive dumpling and duck dumpling

• Salt and pepper squid

• Crispy duck salad

  with pomelo, pine nut and shallot

• Stir-fry wild mushroom and water chestnut lettuce wrap v

• Sesame prawn toast with foie gras

Fish

Fish

• Roasted silver cod

  with Champagne and honey

• Stir-fry Chilean seabass with Szechuan pepper

  sweet basil and spring onion

• Steamed turbot and chanterelle mushroom

  with ginger and spring onion

Seafood

Seafood

• Steamed mini New Zealand lobster wrapped in glass vermicelli

  with Gu Yue Long Shan rice wine and chilli garlic sauce

• Spicy prawn

  with lily bulb and almond

• Pan-fried Atlantic scallop with Hakka sauce

• Alaskan Royal King crab in black bean sauce

  with lily bulb and Thai spring onion

Poultry

Poultry

• Jasmine tea smoked chicken

• Black truffle roast duck

  with tea plant mushroom

Meat

Meat

• Sweet and sour Duke of Berkshire pork

  with pomegranate

• Pan-fried Wagyu beef in spicy Szechuan sauce

• Mongolian style lamb chop

• Stir-fry ostrich in yellow bean sauce

• Spicy venison stir-fry

  with eryngii mushroom, baby leek and dried chilli

Vegetable

Vegetable

• Stir-fry lotus root, asparagus and lily bulb v

  in black pepper

• Three style mushroom stir-fry v

  with gai lan, lily bulb and macadamia nut

• Szechuan mabo tofu with minced Welsh black beef

• Tofu, aubergine and Japanese mushroom claypot

  with home made tofu, chilli and black bean sauce

Zai Choi

Zai Choi

• Stir-fry black pepper vegetarian chicken with sugar snap v

• Monk’s vegetables in taro dome v

  with lily flower, water chestnut, black fungus and lotus root

• Four-style vegetarian stir-fry in Szechuan sauce v

  with Thai asparagus, yam bean, shimeji mushroom and Morinaga tofu