➢ Chinese Hot & Cold Platter (Ngoh Hiong with Chestnut, Breaded Scallops, Vegetable Rolls, Marinated Sesame Jelly Fish with Cucumber, Sliced Smoked Duck with Mandarin Oranges

➢ Braised Fish Maw Soup with Bamboo Pith, Crab Meat, Conpoy

➢ Braised Whole 10-head Abalone & Sea Cucumber With Japanese Shitake Mushrooms & Broccoli

➢ Truffles Roasted Chicken

➢ Fried Fish Belly with Spring Onion & Ginger

➢ Golden Salted Egg Prawns

➢ Signature Eight Treasures Glutinous Purple Rice wrapped in Lotus Leaf

➢ Steamed Prawns Har Kaow

➢ Steamed Chicken Siew Mai

➢ Lychee Rose Cake

➢ Salted Caramel Mousse