| first course |
Seafood and asparagus soup.
King scallops, king prawns and squid. |
| second course |
Golden crab claws.
Crab claw with seasoned minced king prawns. |
| third course |
Seafood lettuce wrap.
Finely chopped king prawns, king scallops and squid.
Stir fried bamboo shoots, water chestnuts, carrots and cashew nuts.
To be rolled in lettuce leaves. |
| fourth course |
Steamed king scallops in shells.
Lightly garnished with spring onions and soy sauce. |
main course
Please choose ONE main course each. |
- Lobster with ginger and spring onions.
- Crispy honey and sesame king prawns.
- 'Pak hua' squid with chilli and spicy salt.
Deep-fried squid stuffed with minced prawns and tossed
in spicy salt and fresh chillies.
- XO seafood with asparagus. Served in crispy birds nest.
XO sauce is a gourmet condiment, made from the finest ingredients
such as dried scallops, ham, dried shrimp, red chillies and spices.
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King prawns in sweet tomato sauce.
King prawns are in shells.
Steamed whole seabass.
Steamed with subtle ginger and spring onions flavours
and light soy sauce. The sea bass will be filleted at the table,
please take note that we are only able to remove large bones in the fish.
Crab meat with straw mushrooms.
The crab meat is shredded and cooked into a delicate
egg white sauce. Served on a bed of straw mushrooms.
Seafood and aubergine hot pot.
With a hot bean sauce.
Alternatively, please choose any main courses
from our other banquets.
|
All served with rice / noodles of your choice, however
we would recommend plain boiled rice to compliment
the delicate seafood flavours |
| dessert |
Fresh fruit platter
Fortune cookies and freshly ground coffee
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