Starters
Roasted honey pork loin
Barbecue meat combination platter
Chicken marinated in soya sauce and rose wine
Roasted suckling pig
Marinated pig trotters

Main Courses
Beijing duck
South African abalone stewed with goose web in oyster sauce
Scrambled egg with caviar crab meat and bird’s nest
Spotted garoupa fillet with shrimp paste in Shunde style
Baked chicken in rock salt
Australian Wagyu beef sautéed with leek and barbecued sauce

Desserts
Chilled mango cream with pomelo
Herbal jelly served with honey sauce
Sweetened almond cream
Steamed black sesame buns