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 |
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 | |
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 |
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 |
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Colour, Aroma and Taste.