Appetizers
Deep-Fried Crispy Seafood Spring Rolls
Soft Crabs in Egg Yolk
Deep-Fried Seaweed with Minced Shrimp and Egg Yolk

Main Course
Braised whole Abalone in Oyster Sauce
Sauteed Fresh Scallops with Seasonal Vegetables
Roasted Duck served with Plum Sauce

Dessert
Double-Boiled Bird’s Nest with Rock Sugar and Red Dates
Hot Almond Cream with Glutinous Rice Balls
Chilled Fresh Mango Cream with Sago