Yum Cha Menu
| Pork Xiao Long Bao (6pcs) | 灌湯小籠包 | 18 | ||
| Scallop, Prawn & Caviar Shumai (3pcs) | 帶子魚籽燒賣 | 15 | ||
| King Prawn & Bamboo Shoot Dumpling (3pcs) | 筍尖蝦餃皇 | 15 | ||
| Prawn & Garlic Chive Dumpling (3pcs) | 鮮蝦韮菜餃 | 13.5 | ||
| Prawn & Pork Shumai (3pcs) | 鮮蝦豬肉燒賣 | 12 | ||
| Prawn & Pork Wonton in Spicy Broth | 鮮蝦豬肉雲吞紅油抄手 | 15 | ||
| (V) Wild Mushroom Dumpling (3pcs) | 雜菌素餃 | 12 | ||
| BBQ Pork Bun (3pcs) | 蜜汁叉燒飽 | 11.5 | ||
| Sweet Custard Bun (3pcs) | 蛋黃奶皇飽 | 11.5 | ||
| Dumpling Platter | 點心拼盤 | 30 | ||
Soup
| (V) Vegetable Soup | 素菜湯 | 9 | |
| Beef & Coriander Soup | 西湖牛肉羹 | 10 | |
| Chicken & Sweet Corn Soup | 雞肉玉米羹 | 10 | |
| Crab Meat & Sweet Corn Soup | 蟹肉玉米羹 | 14.5 | |
| Prawn & Pork Wonton Soup | 鮮蝦豬肉雲吞湯 | 15 | |
| Seafood Hot & Sour Soup | 海鮮酸辣湯 | 14.5 | |
| Seafood & Tofu Soup | 海鮮豆腐羹 | 14.5 | |
| 24 hours pre-order in advance | |||
| Abalone Chicken & Goji Berry Soup (serve 4) | 淮山枸杞鮑魚雞湯 | 120 | |
Chef's Recommendations
| Entrée | ||||
| Whole Abalone Braised in Supreme Sauce (each) | 68 | |||
| 蠔 皇 原 隻 鮑 | ||||
| Abalone in Brine Sauce with Smoke Duck Breast Platter | 78 | |||
| 滷 水 鮑 魚 燻 鴨 胸 拼 盤 | ||||
| D/F Jumbo King Prawn in Salted Egg Yolk (4pcs) | 58 | |||
| 黃 金 大 蝦 皇 | ||||
| Mains | ||||
| Abalone Slices with Dongbo Pork (Pork Belly) | 88 | |||
| 鮑 片 東 坡 肉 | ||||
| Pan-Fried M9 Wagyu Striploin | 77 | |||
| 香 煎 M9 和 牛 | ||||
| Pan-Fried M9 Wagyu Beef & Mushroom Roll in Black Pepper Sauce | 50 | |||
| 香 煎 M9 和 牛 卷 配 黑 椒 汁 | ||||
| Braised Trio Squab or Each | 128/ 46 | |||
| 三 囍 乳 鴿 / 紅 燒 乳 鴿 | ||||
| Spatchcock & Prawn Wonton in Yellow Rice Wine (HuaDiao) Broth | 68 | |||
| 花 鵰 春 雞 鮮 蝦 雲 吞 窩 | ||||
| Curry Spatchcock | 48 | |||
| 咖 哩 春 雞 | ||||
| Stir-Fry Scallopc & Asparagus | 56 | |||
| 蘆 筍 炒 帶 子 |
Entrée
| Peking Duck | ||||||||
| Whole Duck - Served in Two Courses | 北京烤鴨 | 88 | ||||||
| 1st -Sliced Duck with Pancakes (12 serves) | 第一道：京鴨薄餅12片 | |||||||
| 2nd Course (Your Choice of one the followings) | 第二道：請選擇以下其中一個 | |||||||
| Sang Choy Bau (6 serves) | 鴨肉生菜包 | |||||||
| or | 或 | |||||||
| Duck Meat Fried Rice | 鴨肉炒飯 | |||||||
| or | 或 | |||||||
| Duck Meat Fried Noodle | 鴨肉炒麵 | |||||||
| or | 或 | |||||||
| Chopped Up | 斬件 | |||||||
| Peking Duck Pancake (4 serves) | 京鴨薄餅 | 22 | ||||||
| Duck Sang Choy Bau (2 serves) | 鴨肉生菜包 | 18 | ||||||
| Steamed Dumpling Platter (8pcs) | 點心拼盤 | 30 | ||||||
| Chicken Sang Choy Bau (2 serves) | 雞肉生菜包 | 17 | ||||||
| Seafood Sang Choy Bau (2 serves) | 海鮮生菜包 | 24 | ||||||
| Chicken Spring Roll (3pcs) | 雞肉春卷 | 12 | ||||||
| (V) Vegetarian Spring Roll (3pcs) | 素菜春卷 | 12 | ||||||
| D/F Salt & Chilli Soft Shell Crab | 椒鹽軟殼蟹 | 28 | ||||||
| Steamed Scallop with XO Sauce (4pcs) | X.O醬粉絲蒸帶子 | 36 | ||||||
| Steamed Scallop with Duo Garlic (4pcs) | 生熟蒜粉絲蒸帶子 | 36 | ||||||
| Steamed Jumbo King Prawn with Duo Garlic (4pcs) | 生熟蒜粉絲蒸大蝦皇 | 58 | ||||||
| Steamed Jumbo King Prawn with Chopped Chilli (4pcs) | 剁椒粉絲蒸大蝦皇 | 58 | ||||||
| Cold Plates | ||||||||
| (V) Edamami in Salty Brine | 鹽水毛豆 | 13 | ||||||
| (V) Wasabi Cloud Fungus | 芥末黑木耳 | 15 | ||||||
| (V) Garlic & Chilli Smashed Cucumber | 刀拍黃瓜 | 15 | ||||||
| Five Spice Beef Shank | 五香牛䭈 | 18 | ||||||
| Jelly Fish with Duck Meat | 涼拌海蜇火鴨絲 | 22 | ||||||
Live Seafood Market Price
| Live Seafood | Market Price | |
| Abalone | 鮑魚 | |
| Baby Abalone | 鮑魚仔 | |
| Lobster | 龍蝦 | |
| King Crab | 皇帝蟹 | |
| Snow Crab | 雪蟹 | |
| Mud Crab | 泥蟹 | |
| Coral Trout | 游水星斑 | |
| Barramundi | 游水盲曹 | |
| Silver Perch | 游水銀鱸 | |
| Pipi | 蜆 | |
| Cooking Method: | 烹調方法： | |
| Ginger & Shallot / Garlic Butter | 薑蔥 / 蒜子牛油 | |
| Spicy Singapore Chilli/ XO Sauce | 星洲 / X.O醬 | |
| Duo Garlic / Cheese Bake | 生熟蒜蒸 / 芝士焗 | |
| Salt & Pepper/ Chilli Garlic/ Salted Egg Yolk | 椒鹽 / 避風塘 / 金衣 | |
| Addition: | ||
| Egg Noodle or E-Fu Noodle | 生面/伊面 | 15 |
| Steamed / Fried Chinese Bread Roll | 蒸/炸銀絲卷 | 5.5 |
Seafood - Abalone & Fish
| Whole Abalone Braised in Supreme Sauce (each) | 蠔皇原隻鮑 | 68 |
| Stir-fry Sliced Abalone with Seasonal Vegetable | 碧綠鮑片 | 128 |
| Fried Whole Barramundi with Ginger & Shallot Soy Sauce | 姜蔥油浸盲曹 | 78 |
| Fried Whole Barramundi with Sweet & Sour Sauce | 松鼠盲曹 | 88 |
| Steamed Cod Fillet in Chopped Chilli Sauce | 剁椒蒸石斑柳 | 48 |
| Steamed Cod Fillet in Ginger & Shallot Soy Sauce | 姜蔥蒸石斑柳 | 48 |
| Fish Fillet in Szechun Hot Chilli Broth | 四川水煮魚 | 48 |
| Salt & Chilli White Bait | 椒盐白飯魚 | 32 |
Seafood - Shellfish
| Lobster Tail in Garlic Butter & Black Pepper | 黑椒蒜子牛油龍蝦尾 | 68 | ||||
| King Prawn with Chicken Mince & Vermicelli Hotpot | 金沙粉絲蝦球煲 | 42 | ||||
| D/F King Prawn in Salted Egg Yolk | 黃金蝦球 | 42 | ||||
| King Prawn in Singapore Chilli Sauce | 星洲蝦球 | 42 | ||||
| King Prawn with Scamble Egg | 滑蛋蝦球 | 42 | ||||
| D/F Honey King Prawn | 蜜糖蝦球 | 40 | ||||
| D/F Salt & Chilli Calamari | 椒鹽鮮魷 | 36 | ||||
| D/F Salt & Chilli King Prawn & Calamari | 椒鹽蝦球鮮魷 | 44 | ||||
| Sautéed Scallop with Snow Pea | 荷豆帶子 | 46 | ||||
| Seafood Combination with Tofu Hotpot | 海鮮豆腐煲 | 40 | ||||
| Vegetable in Crab Meat Sauce | 蟹肉扒時蔬 | 48 |
Beef, Pork & Lamb
| Beef Fillet Cubes in Wasabi Sacue | 日式牛柳粒 | 36 | ||||
| Beef Fillet Cubes in Honey Black Pepper Sauce | 蜜椒牛柳粒 | 36 | ||||
| Beef Fillet Cubes in Szechuan Chilli Sauce | 四川牛柳粒 | 42 | ||||
| D/F Shredded Beef in Peking Sauce | 乾燒牛柳絲 | 36 | ||||
| Beef in Black Bean Sauce | 豉汁牛肉 | 42 | ||||
| Sautéed Scotch Filliet Slices with Vegetable | 時菜炒肥牛 | 42 | ||||
| Scotch Fillet Slices in Szechun Hot Chilli Broth | 四川水煮牛 | 42 | ||||
| Sweet & Sour Pork | 甜酸咕嚕肉 | 30 | ||||
| D/F Salt & Chilli Pork Rib | 椒鹽排骨 | 30 | ||||
| Pork Rib in Dark Vinegar Sauce | 鎮江肉排 | 30 | ||||
| D/F Pork Rib with Dried Salted Plum | 香味話梅骨 | 30 | ||||
| Braised DongPo Pork (Pork Belly) | 東坡肉 | 36 | ||||
| Roasted BBQ Pork | 蜜汁叉燒 | 30 | ||||
| Roasted Pork Belly | 脆皮燒肉 | 32 | ||||
| Roasted Pork Belly & Tofu Hotpot | 火腩豆腐煲 | 34 | ||||
| Egg Plant with Minced Pork in Spicy Sauce | 魚香茄子 | 28 | ||||
| Mongolian Lamb | 蒙古羊肉 | 36 | ||||
| Lamb Fillet in Cumin Flavor | 孜然羊肉 | 36 |
Chicken, Duck & Game
| Crispy Skin Chicken | 脆皮炸子雞 | 30 | ||||||||
| Crispy Skin Chicken in Ginger & Shallot Soy Sauce | 姜蔥油淋炸雞 | 32 | ||||||||
| Crispy Skin Chicken in Shangdong Sauce | 山東雞 | 32 | ||||||||
| D/F Lemon Chicken | 檸檬雞 | 30 | ||||||||
| KungPo Chicken | 宮保雞丁 | 30 | ||||||||
| Szechuan Chilli Popcorn Chicken | 辣子雞 | 36 | ||||||||
| Chicken Fillet in Three Cup Sauce | 三杯雞 | 30 | ||||||||
| D/F Salt & Chilli Quail Maryland | 椒鹽鵪鶉腿 | 30 | ||||||||
| Quail Maryland in Three Cup Sauce | 三杯鵪鶉腿 | 30 | ||||||||
| Roast Duck | 明爐燒鴨 | 38 | ||||||||
| Crispy Skin Spatchcock in Grapefruit Purée | 西柚春雞 | 48 | ||||||||
| Steamed Spatchcock with Chinese Mushroom, Fungus & Goji Berry | 52 | |||||||||
| 北菇雲耳杞子荷葉蒸春鷄 | ||||||||||
| Please allow 30 minutes minimum due to the quality of our cooking methods | ||||||||||
Vegetable, Tofu & Fruit (Vegetarian)
| Braised Mushroom with Vegetable | 鮮菇扒時蔬 | 30 | ||||||||
| Stir-fry Mix Vegetables with Purple Cabbage | 炒雜菜 | 30 | ||||||||
| Stir-Fry Fungus &Vegetable Deluxe | 荷芹雲耳炒素菇 | 32 | ||||||||
| Spinach in Supreme Goji Berry Broth | 上湯枸杞菠菜 | 28 | ||||||||
| Chilli Vinegar Cabbage | 醋溜白菜 | 28 | ||||||||
| Chinese Broccoli in Oyster Sauce | 蠔油芥蘭 | 28 | ||||||||
| Salt & Chilli Eggplant | 椒鹽茄子 | 28 | ||||||||
| Szechuan Grandma (Mopo) Tofu | 麻婆豆腐 | 28 | ||||||||
| Braised Pan-Fried Tofu with Vegetables | 紅燒豆腐 | 30 | ||||||||
| Mushroom Omelette | 鮮菇芙蓉 | 30 | ||||||||
| Stir-Fry String Bean with Preserved Olive | 欖菜四季豆 | 28 |
Rice & Noodle
| Phoenix Fried Rice (Scallop, Prawn & Caviar) | 囍鳳臺招牌炒飯 | R:33 | |
| S:24 | |||
| BBQ Pork Fried Rice | 叉燒炒飯 | 28 | |
| Chicken Fried Rice | 雞肉炒飯 | 28 | |
| Minced Beef Fried Rice | 生炒牛肉飯 | 28 | |
| Fujian Fried Rice | 福建炒飯 | 32 | |
| Singapore Fried Noodle | 星洲炒米 | 28 | |
| Duck Meat Fried Noodle | 鴨絲炒麵 | 30 | |
| Beef Fillet Slices Fried Rice Noodle | 乾炒牛河 | 30 | |
| Combination Seafood Fried Egg Noodle | 海鮮炒麵 | 36 | |
| (V) Vegetable Fried Rice | 素菜炒飯 | 25 | |
| (V) Vegetable Fried Rice Noodle | 素菜炒河粉 | 26 | |
| (V) Fried Egg Noodle with Chive & Bean Sprout in Superem Soy Sauce | 豉油皇炒面 | 26 | |
| Steamed Rice (per serve) | 絲苗白飯 | 4.5 | |
| Steamed / Fried Chinese Bread Roll | 蒸/炸銀絲卷 | 5.5 | |
| 24 hours pre-order in advance | |||
| Abalone, Dried Scallop & Seafood Fried Rice with Lotus Leaf Wrap | 囍鳳臺金牌荷葉飯 | 98 |
Dessert
| Fried Ice-Cream | 炸雪糕 | 9 | ||
| Mango Pancake(2pecs) | 芒果班㦸 | 13 | ||
| Mango Pudding | 芒果布甸 | 8 | ||
| D/F Red Bean Pastry | 豆沙窩餅 | 18 | ||
| Fresh Fruit Platter | 水果拼盤 | 15 | ||
| Dessert Platter | 甜品拼盤 | 40 | ||
| Affogato | 阿芙佳朵 |
|
Colour, Aroma and Taste.
