Last update: 25 Oct, 2008
#1 Menu group: Dim Sum lunch 点心午餐
1) Menu name: Lunch Menu
Menu description: null
| Dish Name | Dish Description | Price |
| Steamed Crabmeat and Egg-White Dumpling | | |
| Steamed Shrimp Dumpling – Har Gao | | |
| Steamed Chicken Dumpling with Mushrooms and Prawn – Siew Mai | | |
| Barbecue Pork Buns – Char Siew Bao | | |
| Steamed Dumpling of Gingko Nut, Lily Bulbs and Scallop | | |
| Steamed White Cabbage and Prawn Dumpling with X.O. Sauce | | |
| Deep-Fried Yam Dumpling | | |
| Baked Scallop, Prawn and Grouper Pastry | | |
| Crispy Beancurd Skin Filled with Shrimp and Yellow Chives | | |
| Steamed Chicken Claws | | |
| Steamed Buns with Custard and Salted Egg Yolk | | |
| Steamed Spinach and Prawn Dumpling | | |
| Steamed Chicken Dumpling in Spicy Sauce | | |
| Baked Char Siew Pastry | | |
| Pan-Fried Chicken and Vegetables Dumpling | | |
| Steamed Rice Flour Roll with Choice of Shrimp, Barbecue Pork or Scallop | | |
#2 Menu group: A La Carte I 自点1
1) Menu name: Shark's Fin and Soups
Menu description: null
| Dish Name | Dish Description | Price |
| Braised Shark’s Fin with Truffle, Abalone and Chicken | | |
| Braised Shark’s Fin with Chinese Cabbage and Crab Meat | | |
| Braised Shark's Fin with Shredded Duck and Crab Roe in Hot and Sour Soup | | |
| Shark’s Fin Soup with Diced Winter Melon and Eight Treasures | | |
| Seafood Dumpling Soup with Shark’s Fin | | |
| Cream of Pumpkin with Yellow Fungus | | |
2) Menu name: Porridge
Menu description: null
| Dish Name | Dish Description | Price |
| Porridge with Pork and Century Egg | | |
| Fish Porridge with Shredded Ginger | | |
| Porridge with Dried Scallops | | |
| Porridge with Minced Chicken, Peanuts and Cuttlefish | | |
3) Menu name: Dim Sum
Menu description: null
| Dish Name | Dish Description | Price |
| Steamed Shrimp Dumplings – Har Gau | | |
| Steamed Chicken Dumplings with Shrimp Roe – Siew Mai | | |
| Steamed Dumplings with Water Chestnuts and Crab Meat | | |
| Steamed Shrimp Dumplings with Pork and Mushrooms | | |
| Steamed Bun with Abalone and Minced Chicken | | |
| Steamed Honey-Glazed Barbecue Pork Bun – Char Siew Bao | | |
| Steamed Minced Beef Ball with Water Chestnuts | | |
| Deep-Fried Vegetarian Spring Rolls Filled with Yam | | |
| Steamed Pork Spare Ribs in Black Bean Sauce | | |
| Steamed Dumplings Filled with Black Fungus, Mushrooms and Mixed Diced Vegetables | | |
| Steamed Glutinous Rice with Chicken and Char Siew | | |
| Steamed Radish Cake with Chinese Sausage and Dried Shrimp | | |
| Pan-Fried Beancurd Skin Roll, Filled with Shrimp and Yellow Chives | | |
| Steamed Chicken Claws | | |
| Seafood Dumplings | | |
| Steamed Bun Filled with Custard and Salted Egg Yolk | | |
| Steamed Bean Curd Skin Roll with Conpoy | | |
4) Menu name: Appetisers
Menu description: null
| Dish Name | Dish Description | Price |
| Soy Sauce Chicken | | |
| Chicken Marinated with Chinese Rice Wine | | |
| Roast Duck | | |
| Pork Shank Marinated with Szechuan Spicy Sauce | | |
| Barbecue Honey-Glazed Pork | | |
| Chilled Sliced Beef Shin Cooked in Chinese Rice Wine, Cinnamon, Onions and Black Vinegar | | |
| Chili-Marinated Top Shell | | |
| Shredded Chicken with Cucumber in Peanut Dressing | | |
| Sliced Pork Topped with a Szechuan Garlic Sauce | | |
| Pork Ear Marinated in Soy Sauce | | |
| Baby Octopus | | |
| Jellyfish Marinated in a Spicy Sauce | | |
| Century Eggs and Pickled Ginger | | |
| Japanese Cucumber Marinated with Homemade Chili Sauce, Sesame Oil and Garlic | | |
5) Menu name: Seafood
Menu description: null
| Dish Name | Dish Description | Price |
| Baked Sea Perch with Sautéed Egg-White | | |
| Steamed Cod with Bean Curd in Black Bean Sauce | | |
| Steamed Cod with Minced Ginger and Spring Onions | | |
| Sautéed Ice Fish with Fried Garlic and Shallots, Bi Fong Tang-Style | | |
| Fish Fillet, Kung Po-Style | | |
| Braised Fish Fillet with Mushrooms and Bamboo Shoots | | |
| Deep-Fried Squid Served with Mayonnaise | | |
| Deep-Fried Cuttlefish with Salt and Pepper | | |
| Fried Prawns Tossed in Wasabi Sauce | | |
| Fried Prawns Topped with Lime, Nutmeg and Mayonnaise | | |
| Fried Eggs with Shrimp | | |
| Prawns and Fresh Fruit Salad | | |
| Salmon Sashimi | | |
6) Menu name: Meat, Poultry and Vegetables
Menu description: null
| Dish Name | Dish Description | Price |
| Deep-Fried Pork Belly in Coffee Sauce | | |
| Deep-Fried Spare Ribs in Jing Dou Sauce | | |
| Claypot of Pork Tendon and Eggplant | | |
| Steamed Eggplant Topped with Deep-Fried Crispy Squid in Casserole | | |
| Braised Mixed Vegetables with Preserved Beancurd Sauce | | |
| Poached Assorted Vegetables with Superior Stock in Casserole | | |
| Braised Bean Curd with Shrimp Roe and Oyster Sauce | | |
| Braised Sea Cucumber in Casserole | | |
| Sautéed Beef Tenderloin with Black Pepper and Shallots | | |
| Sautéed Beef Cubes with Onions in Sweet and Sour Sauce | | |
| Braised Sliced Beef with Bamboo Shoots in Yellow Bean Sauce | | |
| Sautéed Monkey Head Mushrooms,Kung Po-Style | | |
| Sautéed Monkey Head Mushrooms Tossed in Wasabi Sauce | | |
| Fried Monkey Head Mushrooms with Shredded Ginger | | |
| Healthy Mixed Vegetable Salad with Asparagus | | |
| Shredded Vegetarian Goose Salad | | |
| Sautéed Diced Chicken with Garlic | | |
| Poached Seasonal Vegetables with Bean Curd, Minced Pork and Dried Shrimp | | |
| Deep-Fried Crispy Bean Curd Topped with Minced Chicken Sauce | | |
| Braised Bean Curd with Chinese Mushrooms and Seasonal Vegetables | | |
| Braised Spinach Bean Curd with Shimeiji Mushrooms, Eggplant and Garlic | | |
| Sautéed Fresh Asparagus with Fresh Lily Bulbs and Wolfberries | | |
| Braised Tian Jin Cabbage in Superior Stock | | |
| Stir-Fried Lettuce with Preserved Beancurd Sauce and Shredded Chili | | |
| Stir-Fried Scallops with Chinese Croissants | | |
| Scrambled Eggs with Fresh Crab Meat | | |
7) Menu name: Rice and Noodles
Menu description: null
| Dish Name | Dish Description | Price |
| Braised Mee Pok Noodles with Shrimp in Spicy X.O. Chili Sauce | | |
| Noodles Topped with Sliced Fish in Egg-White Sauce | | |
| Rice Vermicelli with Crab Meat in Black Pepper Sauce | | |
| Rice Vermicelli with Barbecue Pork, Shrimp, Bean Sprouts and Curry Powder | | |
| Braised Ee-Fu Noodles with Yellow Chives | | |
| Flat Rice Noodles with Bean Sprouts and Sliced Beef | | |
| Braised Vermicelli with Salted Fish and Minced Pork | | |
| Monk Bean Noodles in Soup with Sliced Chicken | | |
| Fried Rice with Salted Fish and Diced Chicken | | |
| Yang Zhou Fried Rice | | |
8) Menu name: Desserts
Menu description: null
| Dish Name | Dish Description | Price |
| Chilled Aloe Vera and Glass Jelly Flavoured with Lemongrass | | |
| Fresh Mango Pudding Topped with Pomelo | | |
| Cream of Sago with Honeydew Melon | | |
| Herbal Jelly with Sago Pearls | | |
| Glass Jelly Flavoured with Lemon Tea | | |
| Cream of Avacado with Sago | | |
| Sweetened Clear Broth with Lotus Seeds, Red Dates, Sago Pearls and Barley | | |
| Oven-Baked Mini Egg Tart | | |
| Deep-Fried Flour Sheet Coated with Maple Syrup and Sesame Seeds | | |
| Glutinous Rice Dumplings Filled with Black Sesame Paste | | |
#3 Menu group: A La Carte II 自点2
1) Menu name: Classic Dishes 师傅经典
Menu description:
| Dish Name | Dish Description | Price |
| Combination of Foie Gras and Apple Salad with Peking Duck | 五香鹅肝片皮鸭 | $18/guest |
| Roasted Pork Belly | 烧腩仔 | $12/guest |
| Paper-wrapped Superior Shark's Fin and Crabmeat | 谭府蟹肉纸包翅 | $78/guest |
| Sauteed Egg with Superior Shark's Fin and Crabmeat | 蟹肉炒桂花翅 | $18/guest |
| Deep-fried Prawns tossed with Wasabi Sauce | 芥末虾 | $14/guest |
| Sauteed Egg White with Cod Fillet | 赛螃鳕鱼 | $18/guest |
| Casserole of Braised Beancurd with Assorted Seafood and Mushrooms | 江南一品豆腐锅 | $42/guest (small) |
| Steamed Cod Fillet with Stem Turnip | 大头菜蒸鳕鱼 | $18/guest |
| Casserole of Braised Lobster and Golden Mushrooms in X.O. Chili Sauce | X.O.金菇龙虾煲 | $58/guest |
| Braised Abalone Wedges with Kai Lan | 干烧鲍鱼角 | $40/guest |
| Braised Vermicelli with Salted Fish and Minced Pork | 大澳焖米粉 | $10/guest |
| Braised 'Mee Pok' Noodles with Seafood in X.O. Chili Sauce | X.O.海鲜焖面卜 | $12/guest |
| Deep-fried Spare Ribs with Coffee Sauce | 咖啡排骨 | $14/guest |
| Baked Lamb Chop with Red Wine Sauce | 红酒羊扒 | $20/guest |
| Mao's Braised Pork Belly with Garlic | 蒜子红烧肉 | $16/guest |
| Sauteed Beef Tenderloin with Black Pepper and Shallots | 干葱牛柳粒 | $14/guest |
| Baked Spare Ribs with Pepper and Sesame Sauce | 胡麻酱烤软骨 | $14/guest |
| Char-grilled Pork Shoulder | 旺火啄猪颈肉 | $12/guest |
| Sauteed Wagyu Beef Cubes with Japanese Green Peppers | 日本青椒爆和牛粒 | $50/guest |
| Paper-wrapped Assorted Mushrooms with Truffle | 松露纸包菇 | $16/guest |
| Wok-fried Sliced Eel with Chef's Special Sauce | 风味爆鳝球 | $14/guest |
| Baked Crab Shell Stuffed with Scallops in Spicy Plum Sauce | 烤酿鲜酱盖 | $18/guest |
| Braised Eggplant with Scallop in Spicy Plum Sauce | 梅辣酱烧茄子带子 | $14/guest |
| Sauteed Prawns with Dried Chilies and Shallots | 大千爆虾球 | $14/guest |
2) Menu name: Appetisers/ 江南小品
Menu description:
| Dish Name | Dish Description | Price |
| Chilled Sliced Abalone and Jelly Fish | 鲍片配海蜇 | $18/plate(每碟) |
| Chilled Sliced Pork Shank | 汾酒熏蹄 | $8/plate(每碟) |
| Shredded Chicken with Cucumber in Peanut Dressing | 脆瓜棒棒鸡 | $8/plate(每碟) |
| Chilled Beef Shin Braised in Chinese Rice Wine and Black Vinegar | 五香牛展 | $8/plate(每碟) |
| Drunken Chicken | 上海醉鸡 | $8/plate(每碟) |
| Deep-fried Beancurd with Garlic | 金蒜脆豆腐 | $8/plate(每碟) |
| Deep-fried Chicken Roll with Shrimp Paste | 太和鸡卷 | $10/plate(每碟) |
| Deep-fried Crispy Eel | 漓江脆鳝 | $10/plate(每碟) |
| Crispy Duck Salad | 脆皮鸭沙律 | $12/plate(每碟) |
3) Menu name: Traditional Cantonese 传统小菜
Menu description:
| Dish Name | Dish Description | Price |
| Sauteed Scallops with Asparagus | 芦笋带子 | $12/guest(每位) |
| Stir-fried Prawns with Seasonal Greens | 碧绿虾球 | $14/guest(每位) |
| Deep-fried King Prawns with Dried Chilies | 风港虾皇 | $18/guest(每位) |
| Sauteed Chicken with Pineapple and Sliced Ginger | 紫萝鸡片 | $10/guest(每位) |
| Wok-fried Chicken with Dried Chilies and Cashew nuts, 'Kong-Po' style | 宫保鸡丁 | $10/guest(每位) |
| Deep-fried Pork with Minced Garlic | 蒜茸炸肉排 | $12/guest(每位) |
| Pan-fried Diced Lamb with Soy Sauce | 生抽煎羊粒 | $16/guest(每位) |
| Deep-fried Spare Ribs with 'Jing Dou' Sauce | 京都肉骨 | $10/guest(每位) |
| Steamed Minced Pork with Water Chestnut | 马蹄蒸肉饼 | $10/guest(每位) |
| Sweet and Sour Pork | 正宗咕噜肉 | $10/guest(每位) |
4) Menu name: Roasted & Barbecued Meats 烧腊
Menu description:
| Dish Name | Dish Description | Price |
| Roasted Duck | 金牌烧鸭 | $65(per bird), $24(small) |
| Barbecued Suckling Pig | 化皮乳猪 | $220(whole), $30(small) |
| Roasted Pigeon | 烧乳鸽 | $25(half bird) |
| Roasted Chicken Marinated with Preserved Beancurd Sauce | 南乳烧鸡 | $22(half bird) |
| Braised Chicken with Soya Sauce | 玫瑰豉油鸡 | $22(half bird) |
| Honey Glazed Barbecued Pork 'Char Siew' | 蜜汁叉烧 | $20 |
| Peking Duck | 北京片皮鸭 | $68(per bird) |
| Second Preparation of Your Choice | 二度 | $12 |
| Barbecued Suckling Pig, Roasted Duck, Soya Sauce Chicken, Barbecued Pork and Jelly Fish | 乳猪拼盘 | $50(small) |
| Roasted Duck, Soya Sauce Chicken, Barbecued Pork, Pork Shank and Jelly Fish | 烧味拼盘 | $46(small) |
5) Menu name: Bird's Nest & Shark's Fin 官燕 鱼翅
Menu description:
| Dish Name | Dish Description | Price |
| Braised Superior Shark's Fin, Crabmeat and Crab Roe served with Superior Stock | 蟹皇干捞金勾翅 | $100/guest(每位) |
| Braised Superior Shark's Fin in Brown Sauce | 传统红烧大鲍翅 | $72/guest(每位) |
| Braised Shark's Fin with Crab Roe | 蟹皇烩生翅 | $48/guest(每位) |
| Braised Shark's Fin with Shredded Chicken | 鸡丝碗仔翅 | $35/guest(每位) |
| Double-boiled Superior Shark's Fin with Bamboo Piths and Chinese Cabbage | 清炖菜胆竹笙鲍翅 | $72/guest(每位) |
| Buddha Jumps over the Wall (1 day notice) | 精致佛跳墙 | $120/guest(每位) |
| Double-boiled Imperial Bird's Nest with Yunnan Ham in Superior Stock | 上汤官燕 | $100/guest(每位) |
| Braised Imperial Bird's Nest with Crabmeat | 蟹肉烩官燕 | $60/guest(每位) |
6) Menu name: Abalone & Sea Cucumber 鲍鱼 海参
Menu description:
| Dish Name | Dish Description | Price |
| Braised Fresh Abalone in Superior Stock (1 head) | 古法红煨鲜鲍（一头） | $160/guest(每位) |
| Braised Fresh Abalone in Superior Stock (2 head) | 古法红煨鲜鲍（二头） | $100/guest(每位) |
| Braised Fresh Abalone in Superior Stock (3 head) | 古法红煨鲜鲍（三头） | $68/guest(每位) |
| Sliced Abalone with Seasonal Greens | 碧绿鲍片 | $20/guest(每位) |
| Braised Superior Abalone with Seasonal Vegetable | 蚝皇鲍脯 | $28/guest(每位) |
| Casserole of Sea Cucumber, Fish Maw and Mushrooms | 海参花胶北菇煲 | $22/guest(每位) |
| Braised Sea Cucumber with Shrimp Roe and Leek | 京葱虾子海参 | $18/guest(每位) |
7) Menu name: Soup 汤水
Menu description:
| Dish Name | Dish Description | Price |
| Healthy Soup of the Day | 精选每日例汤 | $10/guest(每位) |
| Double-boiled Chinese Cabbage with Mushrooms, Bamboo Piths and Conpoy | 菜胆炖三宝 | $16/guest(每位) |
| Consomme of Chicken with Shimeiji Mushrooms | 松菇鸡片汤 | $10/guest(每位) |
| Sweet Corn and Crabmeat Soup | 蟹肉粟米羹 | $12/guest(每位) |
| Hot and Sour Beancurd 'Szechuan Style' | 蜀味酸辣汤 | $10/guest(每位) |
| Thick Soup of Beancurd and Conpoy | 干贝豆腐羹 | $12/guest(每位) |
| Superior Soup of Scallops, Prawns, Asparagus with Vermicelli | 一品海皇羹 | $14/guest(每位) |
| Minced Beef, Egg White and Spring Onion Soup | 西湖牛肉羹 | $14/guest(每位) |
| Double-boiled Shark's Cartilage with Fish Maw | 花胶炖蟹肉骨汤 | $24/guest(每位) |
8) Menu name: Live Seafood 活海鲜
Menu description: Market Price 市场价
| Dish Name | Dish Description | Price |
| Star Garoupa | 东星斑 | |
| Green Wrasse | 青衣 | |
| Red Garoupa | 红斑 | |
| Polka Dot Garoupa | 老鼠斑 | |
| Soon Hock | 笋壳 | |
| Australian Lobster | 澳洲龙虾 | |
| Local Lobster | 本地龙虾 | |
| Tiger Prawn | 活虾 | |
| | |
| Fish Cooking Preference: | 各类鱼鲜制法： | |
| Claypot | 柱侯砂锅 | |
| Sweet and Sour | 西湖糖醋 | |
| Steamed or Deep-fried | 清蒸/油浸 | |
| Steamed Teochew Style | 潮式蒸 | |
| | |
| Lobster or Prawn Cooking Preference: | 龙虾及生虾制法： | |
| Steamed with Mince Garlic | 金银蒜蒸 | |
| X.O. Chili Sauce in Claypot | X.O.酱沙煲 | |
| Sauteed with Salt and Pepper | 椒盐烤 | |
| Stir-fried with Black Pepper | 黑椒炒 | |
| Braised with Egg Noodles in Claypot | 沙煲焖生面 | |
9) Menu name: Vegetables & Beancurd 蔬菜 豆腐
Menu description:
| Dish Name | Dish Description | Price |
| Braised Beancurd with Black Mushrooms | 红烧豆腐 | $10/guest(每位) |
| Sauteed 'Monkey Head' Mushrooms and Spinach Beancurd with Vinegar | 京烧汁猴菇菠菜豆腐 | $12/guest(每位) |
| Traditional 'Ma-Po' Tofu | 麻婆豆腐 | $10/guest(每位) |
| Stir-fried Seasonal Vegetables | 金盏炒爽菜 | $9/guest(每位) |
| Braised Tianjin Cabbage with Yunnan Ham in Superior Stock | 云南扒津白 | $10/guest(每位) |
| Stir-fried Snow Pea Shoot with Conpoy Sauce | 瑶柱扒豆苗 | $10/guest(每位) |
| Poached Luffa Gourd with Dried Shrimps and Garlic | 蒜片虾干浸胜瓜 | $10/guest(每位) |
| Sauteed Hong Kong Vegetables (Kai Lan, Baby Cabbage, Choi Sum) | 各种香港时蔬（芥兰，白菜苗，菜心） | $9/guest(每位) |
10) Menu name: ClayPot 沙煲
Menu description:
| Dish Name | Dish Description | Price |
| Diced Chicken and Beancurd with Salted Fish | 咸鱼鸡粒豆腐煲 | $22 |
| Braised Sliced Fish with Yellow Bean Sauce | 柱侯焖鱼件煲 | $30 |
| Braised Beef and Enoki Mushrooms with X.O. Chili Sauce | X.O.金菇肥牛煲 | $30 |
| Poached Assorted Vegetables | 上汤素菜煲 | $22 |
| Baked Prawns in Black Pepper Sauce | 黑椒虾球煲 | $35 |
| Braised Prawns in Szechuan Sauce | 川汁虾球煲 | $35 |
| Braised Eggplant and Minced Chicken in Shrimp Paste Sauce | 虾酱鸡茸茄子煲 | $22 |
11) Menu name: Rice & Noodles 中餐主食
Menu description:
| Dish Name | Dish Description | Price |
| 'Yang Zhou' Fried Rice | 扬州炒饭 | $10/guest(每位) |
| Fried Rice with Crabmeat, Abalone, Nameko Mushrooms, Egg White and Crispy Conpoy | 江南春炒饭 | $12/guest(每位) |
| Diced Chicken and Salted Fish Fried Rice | 鸡粒咸鱼炒饭 | $10/guest(每位) |
| Steamed Fried Rice wrapped in Lotus Leaf | 飘香荷叶饭 | $10/guest(每位) |
| Braised Fried Rice with Assorted Seafood | 福建烩饭 | $10/guest(每位) |
| Pan-fried Crispy Noodle with Shredded Pork and Preserved Vegetables | 雪菜肉丝炒面 | $10/guest(每位) |
| Stir-fried Mee Swa Noodles with Assorted Seafood | 海鲜干炒面线 | $10/guest(每位) |
| Braised E-Fu Noodles with Fresh Prawns | 姜葱生虾焖伊面 | $12/guest(每位) |
#4 Menu group: Christmas Eve/Day Dinner 圣诞晚宴
1) Menu name: Set Dinner I
Menu description: null
| Dish Name | Dish Description | Price |
| Crispy Roast Chicken with Deep-Dried Wasabi Prawn | | |
| Braised Shark’s Fin with Seafood and Crab Roe | | |
| Sautéed Scallops and Chicken in Chef’s Special Sauce | | |
| Baked Spare-Ribs with Pepper and Sesame Sauce | | |
| Braised Vermicelli with Shredded Duck Meat | | |
| Combination of Glutinous Rice Dumpling, Sweetened Red Bean Cream | | |
2) Menu name: Set Dinner II
Menu description: null
| Dish Name | Dish Description | Price |
| Combination of Foie Gras, Peking Duck and Apple Salad | | |
| Braised Superior Shark’s Fin in Superior Stock | | |
| Steamed Cod Fillet, Teochew-Style | | |
| Combination of Jing Du Spare-Ribs and Deep-Fried Prawn with Salted Egg | | |
| Fried Rice with Minced Duck Wrapped in Lotus Leaf | | |
| Hot Cream of Almond and Black Sesame | | |
