PAN ASIAN FUSION WEEK

—-ENTREES—-

Traditional Salted Scallion Pancakes

With low sodium Soy, Sesame seeds and spring onions

Shanghai Soup Dumplings

Served with Napa Cabbage in a basket

“Har Gau”

Steamed Shrimp dumplings

Squid Chive Cake

Steamed and pan fried in a Soy Vinegar sauce

Lemon Grass Prawn Cake

Cilantro, Mint and fish sauce with sweet chili Dip

“Cha Siu Bao”

Steamed barbecued Pork Buns

Radish Cake

“Hawkers style” Singapore crispy radish cake with homemade red Chili sauce

Five Spice Rubbed Barbequed Pork

Glazed with Honey, Ketchup, rice wine Vinegar and Hoisin Sauce

“Cantonese Style” Roasted Duck

Pak Choy, spring onions, red Capsicum and sugar Snap peas

Dim Sum Classic “Lo Mai Gai”

Lotus leaf wrapped Chiken with sticky rice

All-Time Favourite Stir Fried Beef

With rice noodles and vegetables

Yeung chow Fried Rice

Fresh shrimp and barbequed pork, served in a chinese bowl

—SWEET—

“Hong Kong” Egg Custard Tart

Mango Coconut Puddling paired pink grape fruit

“Ma Lai Go” 

Steamed Cantonese Sponge Cake

Download and browse our

Brochure

Download

Sign up for special offers

Newsletter