Appetisers 
Stir-fried Lily Bulb with Squid
Deep-fried bean curd sheet roll with nori
Sautéed scallops with aloe vera and wolfberry

Main courses 
Steamed lobster with egg white, wolfberry & Hua Tiao wine
Braised shark's fin with shredded Abalone & Sea Cucumber
Stir-fried Prawn with "Long Jin" Tea Leaf

Desserts 
Chilled Sweetened Black Glutinous served with Buko ice cream
Glutinous Mango roll with Honey
Chilled Mango Purée with Pomelo and Sago