Appetisers
Chilled Shredded Chicken with Thin Rice Paper in “Shang Palace” Special Sauce
Crispy Salmon Skin with Spiced Salt
Sichuan Hot & Sour Soup with Crab Meat

Assorted Dim Sum
Steamed Teochew Dumpling
Steamed Chicken Claw with Black Pepper
Steamed Lotus Seed Paste Buns

Main Courses
Wok-fried Minced Pigeon with Chinese Cabbage
Braised Three Headed Australian Whole Abalone with Oyster Sauce
Live seafood selections from the aquarium

Vegetarian Selections
Braised Morchella Mushrooms with Deep-fried Soya Bean Curd
Steamed Assorted Vegetables in Chinese Cabbage with Oyster Sauce
Deep-fried Minced Bean Curd stuffed with Sugar Cane

Desserts
Chilled Mango Pudding
Bird’s Nest with Rock Sugar
Chilled Avocado Puree topped with Coconut Ice Cream