Four Seasons combination platter- salad prawn, deep fried frogs legs/sliced ginger, scallop and fish paste stuffed sea cucumber.
Fatt Tiew Cheong ( Buddha jumps over the wall) - served with abalone, Shiitake mushroom, scallop, fish maw, black chicken- a herbal soup
Steamed Mandarin Kwai Fah fish-spread with good grade soy sauce-perfectly cooked-fleshy and fresh-garnished with chopped coriander leaves
Steamed horse grass fed free range chicken -lean, muscled and fragrant-blended young ginger for dip
Braised Chinese long cabbage-topped with dried scallop in a flavorful secret sauce gravy
Hot and spicy crabs (ala Fatty Crab) in a red hot chillies/tomato egg gravy-with deep fried mantou to lap up the gravy
Deep Fried Mantou
Fried Sang Mee with generously sized sea prawns and choy sam in a white egg gravy