DELUXE COLD COMBINATION
Chilled Lobster Salad With Pearl Dragonfruit, California Maki, Water Chestnut Roll,
Marinated Jellyfish And Salt & Pepper Flower Squid With Chopped Spring Onion

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DOUBLE-BOILED BRAISED SHARK'S FIN SOUP
With Crabmeat And Beansprout In Tanjia Broth

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STEAMED FILLET OF CHILLEAN COD
Served With Fragrantly Sauteed Garlic In Superior Soya Sauce

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IMPERIAL HERBAL CHICKEN
Slow-Cooked With Traditional Chinese Herbs

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JAPANESE STYLE BUTTERFLY PRAWN
Coated With Wasabi Mayonnaise And Ginger Flower Margo Compote

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BRAISED MUSHROOM AND SLICED BALONE
On A Bed Of Poached Baby Spinach

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BRAISED MEE SUA WITH CRABMEAT AND GOLDEN MUSHROOM
In Tianjin Broth

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CHILLED HASHIMA AND ALOE VERA WITH LEMONGRASS GELEE
Infused With Mandarin Orange

w.e.f October 2009

 

Cost per Table:

$788.00 (weekdays & weekends lunch) No. of Table :

$888.00 (friday-sunday & Public Holidays dinner) No. of Table :