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七彩炒豬肚尖
Sautéed Pork Stomach with Pickled Vegetables and Bamboo Shoots |
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二十頭日本吉品鮑魚
Braised Whole Yoshihama Abalone (20 heads) in Oyster Sauce |
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冬瓜 / 蛋白蒸原隻鮮蟹鉗
Steamed Whole Fresh Crab Claw with Winter Melon / Egg White |
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太史五蛇羮
Supreme Snake Bisque |
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官燕釀竹笙卷
Braised Superior Bird's Nest stuffed in Bamboo Piths |
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桂花炒魚翅
Sautéed Shark's Fin with Fresh Crabmeat,
Bean Sprout and Scrambled Eggs |
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椒鹽炸原隻鮮蟹鉗
Deep-fried Whole Fresh Crab Claw with Peppercorn Salt |
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脆皮炸子雞
Crispy Chicken |
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玻璃明蝦球
Crystal King Prawn |
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琵琶官燕餅
Pan-fried Superior Bird's Nest Cake with Fresh Crabmeat and Egg White |
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生炒牛肉飯
Fried Rice with Minced Beef, Onions and Shallots |
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紅燒大鮑翅
Braised Superior Shark's Fin in Brown Sauce |
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網油明蝦卷
Deep-fried King Prawn Roll with Liver Sausage and Spring Onion |
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花膠扣遼參
Braised Fish Maw and Sea Cucumber in Oyster Sauce |
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蒜蓉雞絲煎生麵
Pan-fired Noodles with Shredded Chicken in Creamy Garlic Sauce |
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蝦籽炆柚皮
Braised Pomelo Skin with Shrimp Roes |
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鮮露筍炒海青斑球
Sautéed Fresh Sliced Garoupa Fillet with Fresh Asparagus |
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