| Light Menu | ||||||||
| YumCha | ||||||||
| STEAMED | ||||||||
| Black Truffle Pork Xiao Long Bao (3pcs) | 黑松露灌湯小籠包 | 18 | ||||||
| Pork Xiao Long Bao (6pcs) | 灌湯小籠包 | 21 | ||||||
| Scallop, Prawn & Caviar Shumai (3pcs) (M) | 帶子魚籽燒賣 | 18 | ||||||
| King Prawn Dumpling (3pcs) (A) | 蝦餃皇 | 18 | ||||||
| Black Truffle Prawn Dumpling (3pcs) (I) | 黑松露蝦餃 | 16 | ||||||
| SiChuan Numbing Prawn Dumpling (3pcs) (I) | 四川藤椒蝦餃 | 16 | ||||||
| Prawn & Garlic Chive Dumpling (3pcs) (A) | 鮮蝦韮菜餃 | 16 | ||||||
| Prawn & Pork Shumai (3pcs) (A) | 鮮蝦豬肉燒賣 | 16 | ||||||
| Prawn & Pork Wonton in Spicy Broth (4pcs) (A) (Nuts) | 鮮蝦豬肉雲吞紅油抄手 | 16 | ||||||
| Seafood Tofu Skin Roll (3pcs) (I) | 海鮮腐皮卷 | 15 | ||||||
| Pork Ribs with Black Bean Sauce | 豉汁蒸排骨 | 15 | ||||||
| Chicken Feets in Black Bean Sauce | 豉汁鳳爪 | 15 | ||||||
| Beef Tripe | 金錢牛肚 | 15 | ||||||
| Lotus Leaves Sticky Rice | 迷你糯米雞 | 18 | ||||||
| (V) Vegetarian Dumpling (3pcs) | 花素餃 | 14 | ||||||
| BBQ Pork Bun (3pcs) | 蜜汁叉燒飽 | 15 | ||||||
| (V) BBQ Pork Bun (3pcs) | 素蜜汁叉燒飽 | 13 | ||||||
| (V) Sweet Potato Roll | 紫薯卷 | 14 | ||||||
| (V) Salted Egg Yolk Custard Bun (3pcs) | 流沙包 | 13 | ||||||
| (V) Sweet Custard Bun (3pcs) | 蛋黃奶皇飽 | 13 | ||||||
| (V) Walnut Paste Bun (3pcs) | 核桃包 | 13 | ||||||
| Dumpling Platter (8pcs, 4 kinds) | 點心拼盤 | 36 | ||||||
| FRIED / PAN FRIED | ||||||||
| Prawn Spring Roll (3pcs) (I) | 蝦肉春卷 | 16 | ||||||
| Chicken Spring Roll (3pcs) | 雞肉春卷 | 14 | ||||||
| (V) Vegetarian Spring Roll (3pcs) | 素菜春卷 | 14 | ||||||
| Pork & Cabbage Potstickers (4pcs)(Lunch Only) | 白菜豬肉鍋貼 | 16 | ||||||
| (V) Shallot Pancake (pcs)(Lunch Only) | 蔥油餅 | 14 | ||||||
| (V) Taro Cake (3pcs)(Lunch Only) | 香煎芋絲餅 | 15 | ||||||
| Soup | ||||||||
| (V) Vegetable Soup | 素菜湯 | 12 | ||||||
| Beef & Coriander Soup | 西湖牛肉羹 | 14 | ||||||
| Chicken & Sweet Corn Soup | 雞肉玉米羹 | 14 | ||||||
| Crab Meat & Sweet Corn Soup | 蟹肉玉米羹 | 18 | ||||||
| Prawn & Pork Wonton Soup (A) | 鮮蝦豬肉雲吞湯 | 18 | ||||||
| Seafood Hot & Sour Soup (M) | 海鮮酸辣湯 | 18 | ||||||
| Seafood & Tofu Soup (M) | 海鮮豆腐羹 | 18 | ||||||
| Dried Scallop with Shedded Chicken Soup (I) | 雞絲瑤柱羹 | 18 | ||||||
| 24 hours pre-order in advance | Serve 4 | |||||||
| Abalone, Sea Snail, Chicken & Goji Berry Soup (A) | 淮山枸杞鮑魚螺片燉雞湯 |
160
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| Entrée | ||||||
| Peking Duck (HK Style) | (港式) 北京烤鴨 | 108 | ||||
| Peking Duck - Served in Two Courses | ||||||
| 1st -Sliced Duck with Pancakes (12 serves) | 第一道： | |||||
| 京鴨薄餅12片 | ||||||
| 2nd Course (Your Choice of one the followings) | 第二道：請選擇以下其中一款 | |||||
| Sang Choy Bau (6 serves) | 生菜包 | |||||
| or | 或 | |||||
| Duck Meat Fried Rice | 炒飯 | |||||
| or | 或 | |||||
| Duck Meat Fried Noodle | 炒麵 | |||||
| or | 或 | |||||
| Chopped Up | 斬件 | |||||
| Entrée | ||||||
| HK Style Peking Duck Pancakes (4 serves) | (港式)京鴨薄餅 | 26 | ||||
| Sang Choy Bau (2 serves) | 生菜包: | |||||
| (V) Vegetarian | 素菜 | 16 | ||||
| Chicken | 雞肉 | 18 | ||||
| Duck | 鴨肉 | 18 | ||||
| Seafood (Scallop & Prawn) (M) | 海鮮 | 28 | ||||
| D/F Salt & Chilli Soft Shell Crab (I) | 椒鹽軟殼蟹 | 32 | ||||
| D/F King Prawn with Wasabi Mayo (4 pcs) (A) | 芥末蝦球 | 28 | ||||
| Shellfish (4 serves) | ||||||
| Scallop (I) | 帶子 | 40 | ||||
| Jumbo King Prawn (A) | 大蝦皇 | 60 | ||||
| Scampi (I) | 螯蝦 | 88 | ||||
| Cooking Methods: | 烹調方法： | |||||
| Steamed with Ginger & Shallot & Vermicelli | 薑蔥粉絲蒸 | |||||
| Steamed with Duo Garlic & Vermicelli | 生熟蒜粉絲蒸 | |||||
| Steamed with Chopped Chilli & Vermicelli | 剁椒粉絲蒸 | |||||
| Steamed with XO Chilli Sauce & Vermicelli (M) | XO粉絲蒸 | |||||
| Cold Plates | ||||||
| ` | ||||||
| (V) Edamami in Salty Brine | 鹽水毛豆 | 15 | ||||
| (V) Wasabi Cloud Fungus | 芥末黑木耳 | 16 | ||||
| (V) Garlic & Chilli Smashed Cucumber | 刀拍黃瓜 | 16 | ||||
| Five Spice Beef Shank | 五香牛䭈 | 20 | ||||
| Seaweeds with Duck Meat (I) | 涼拌海草火鴨絲 | 22 | ||||
| (V) Chilled Asparagus | 冰鎮蘆筍 | 28 | ||||
| Main Menu | ||
| Live Seafood (Australian) | Market Price | |
| Abalone | 鮑魚 | |
| Baby Abalone | 鮑魚仔 | |
| Lobster | 龍蝦 | |
| King Crab | 皇帝蟹 | |
| Snow Crab | 雪蟹 | |
| Mud Crab | 泥蟹 | |
| Coral Trout | 游水星斑 | |
| Barramundi | 游水盲曹 | |
| Silver Perch | 游水銀鱸 | |
| Cooking Methods: | 烹調方法： | |
| Salt & Pepper / Chilli Garlic | 椒鹽 / 避風塘 | |
| XO Sauce / Ginger & Shallot | X.O醬/ 薑蔥 | |
| Spicy Singapore Chilli / Garlic Butter | 星洲 / 蒜子牛油 | |
| Steamed with Duo Garlic / Cheese Bake | 生熟蒜蒸 / 芝士焗 | |
| Lobster Sashimi | 龍蝦刺身 | 25 |
| Steamed Silky Egg with Roe | 蒸水蛋 | 25 |
| Flaming - Cointreau | 君度火焰 | 15 |
| Salted Egg Yolk | 金衣 | 20 |
| Steamed with HuaDiao Wine & Egg White | 花雕蛋白蒸 | 20 |
| Add On: | ||
| Caviar Transmontanus 10yrs (30g) | 法國白鱘魚子醬 | 120 |
| Egg Noodle/ E-Fu Noodle / Udon Noodle | 生面/伊面/ 烏冬 | 20 |
| Steamed / Fried Chinese Bread Roll | 蒸/炸銀絲卷 | 6 |
| Seafood - Abalone & Fish | ||
| Whole Abalone Braised in Supreme Sauce (each) (A) | 蠔皇原隻鮑 | 88 |
| Fried Whole Barramundi with Szechuan Chilli Sauce (A) | 辣子盲曹 | 82 |
| Fried Whole Barramundi with Ginger & Shallot Soy Sauce (A) | 姜蔥油浸盲曹 | 82 |
| Fried Whole Barramundi with Sweet & Sour Sauce (A) | 松鼠盲曹 | 92 |
| Steamed Coral Trout Fillet in Chopped Chilli Sauce (A) | 剁椒蒸石斑魚柳 | 78 |
| Steamed Coral Trout Fillet in Ginger & Shallot Soy Sauce (A) | 薑蔥蒸石斑魚柳 | 78 |
| Fish Fillet in Szechun Hot Chilli Broth (I) (Nuts) | 四川水煮魚 | 68 |
| Salt & Chilli White Bait (I) | 椒盐白飯魚 | 38 |
| Main Menu | ||||||
| Seafood - Shellfish | ||||||
| Lobster Tail in Garlic Butter & Black Pepper (I) | 黑椒蒜子牛油龍蝦尾 | 75 | ||||
| King Prawn with Chicken Mince & Vermicelli Hotpot (A) | 金沙粉絲蝦球煲 | 48 | ||||
| D/F King Prawn in Salted Egg Yolk (A) | 黃金蝦球 | 48 | ||||
| King Prawn in Singapore Chilli Sauce (A) | 星洲蝦球 | 48 | ||||
| King Prawn with Scamble Egg (A) | 滑蛋蝦球 | 48 | ||||
| D/F Honey King Prawn (A) | 蜜糖蝦球 | 48 | ||||
| D/F Salt & Chilli Calamari (I) | 椒鹽鮮魷 | 42 | ||||
| D/F Salt & Chilli King Prawn & Calamari (M) | 椒鹽蝦球鮮魷 | 54 | ||||
| Sautéed Scallop with Snow Pea (I) | 荷豆帶子 | 54 | ||||
| Stir-Fry Scallop with Asparagus (I) | 蘆筍炒帶子 | 58 | ||||
| Seafood Combination with Tofu Hotpot (M) | 海鮮豆腐煲 | 48 | ||||
| Steamed Silky Egg with Black Truffle & Crab Meat (A) | 黑松露、蟹肉蒸水蛋 (30 mins) | 48 | ||||
| Vegetable in Crab Meat Sauce (A) | 蟹肉扒時蔬 | 48 | ||||
| Beef, Pork & Lamb | ||||||
| Pan-Fried M9 Wagyu Striploin | 香煎M9和牛 | 88 | ||||
| Scallop & Beef Fillet Cube in Three Cup Sauce (I) | 三杯帶子牛柳粒 | 52 | ||||
| Beef Fillet Cubes in Wasabi Sacue | 日式牛柳粒 | 42 | ||||
| Beef Fillet Cubes in Honey Black Pepper Sauce | 蜜椒牛柳粒 | 42 | ||||
| Beef Fillet Cubes in Szechuan Chilli Sauce | 四川牛柳粒 | 42 | ||||
| D/F Shredded Beef in Peking Sauce | 乾燒牛柳絲 | 42 | ||||
| Beef in Black Bean Sauce | 豉汁牛肉 | 42 | ||||
| Sautéed Scotch Filliet Slices with Vegetable | 時菜炒肥牛 | 42 | ||||
| Sautéed Scotch Filliet Slices with Vermicelli in Satay Sauce | 沙嗲肥牛粉絲煲 | 44 | ||||
| Scotch Fillet Slices in Szechun Hot Chilli Broth (Nuts) | 四川水煮牛 | 48 | ||||
| Sweet & Sour Pork | 甜酸咕嚕肉 | 38 | ||||
| D/F Salt & Chilli Pork Rib | 椒鹽排骨 | 38 | ||||
| Pork Rib in Dark Vinegar Sauce | 鎮江肉排 | 38 | ||||
| Abalone Slices with Dongbo Pork (Pork Belly) (A) | 鮑 片 東 坡 肉 | 118 | ||||
| Braised DongPo Pork (Pork Belly) Serve with Preserved Pickle | 東坡肉 | 52 | ||||
| Slow Cooked Braised Pork Belly with MeiGan Cai (Preserved Vegetable) | 梅 菜 扣 肉 | 56 | ||||
| Roasted BBQ Pork | 蜜汁叉燒 | 36 | ||||
| Roasted Pork Belly | 脆皮燒肉 | 44 | ||||
| Roasted Pork Belly & Tofu Hotpot | 火腩豆腐煲 | 40 | ||||
| Egg Plant with Minced Pork in Spicy Sauce | 魚香茄子 | 34 | ||||
| Mongolian Lamb | 蒙古羊肉 | 42 | ||||
| Lamb Fillet in Cumin Flavour | 孜然羊肉 | 44 |
| Main Menu | ||||||||||
| Chicken, Duck & Game | ||||||||||
| Crispy Skin Chicken | 脆皮炸子雞 | 38 | ||||||||
| Crispy Skin Chicken in Ginger & Shallot Soy Sauce | 姜蔥油淋炸雞 | 42 | ||||||||
| Crispy Skin Chicken in Shangdong Sauce | 山東雞 | 42 | ||||||||
| Crispy Skin Chicken in XO Chilli Sauce (M) | 秘製XO雞 | 48 | ||||||||
| D/F Lemon Chicken Fillet | 檸檬雞 | 36 | ||||||||
| KungPo Boneless Chicken (Nuts) | 宮保雞丁 | 36 | ||||||||
| Szechuan Mala Chicken with Numbing Chilli (Nuts) | 辣子雞 | 42 | ||||||||
| Chicken Fillet in Three Cup Sauce | 三杯雞 | 32 | ||||||||
| D/F Salt & Chilli Quail Maryland | 椒鹽鵪鶉腿 | 36 | ||||||||
| Quail Maryland in Three Cup Sauce | 三杯鵪鶉腿 | 36 | ||||||||
| Roast Duck | 明爐燒鴨 | 48 | ||||||||
| Fried Smoked Duck Breast with Plum Sauce | 梅醬煙燻鴨胸 | 48 | ||||||||
| Crispy Skin Squab | 紅燒乳鴿 | 58 | ||||||||
| Vegetable, Tofu & Fruit (Vegetarian) | ||||||||||
| Stir- Fried Truffle with Broccolini | 清炒黑松露西蘭花苗 | 38 | ||||||||
| Truffle with Scamble Egg | 滑蛋黑松露 | 34 | ||||||||
| Braised Mushroom with Vegetable | 鮮菇扒時蔬 | 34 | ||||||||
| Stir-fry Mix Vegetables with Purple Cabbage | 炒雜菜 | 34 | ||||||||
| Stir-Fry Fungus &Vegetable Deluxe | 荷芹雲耳炒素菇 | 36 | ||||||||
| Spinach in Supreme Goji Berry Broth | 上湯枸杞菠菜 | 36 | ||||||||
| Chilli Vinegar Cabbage | 醋溜白菜 | 32 | ||||||||
| Chinese Broccoli in Oyster Sauce | 蠔油芥蘭 | 32 | ||||||||
| Salt & Chilli Eggplant | 椒鹽茄子 | 34 | ||||||||
| Braised Pan-Fried Tofu with Vegetables | 紅燒豆腐 | 34 | ||||||||
| Mushroom Omelette | 鮮菇芙蓉 | 32 | ||||||||
| Stir-Fry String Bean with Preserved Olive | 欖菜四季豆 | 34 | ||||||||
|
|
||||||||||
| Main Menu | ||
| Rice & Noodle | ||
| Phoenix Fried Rice (Scallop, Prawn & Flying Fish Caviar) (M) | 囍鳳臺招牌炒飯 | R:38 |
| 26 | ||
| Dried Scallop & Egg White Fried Rice | 瑤柱蛋白炒飯 | 38 |
| BBQ Pork Fried Rice | 叉燒炒飯 | 28 |
| Chicken Fried Rice | 雞肉炒飯 | 28 |
| Minced Beef Fried Rice | 生炒牛肉飯 | 28 |
| Fujian Fried Rice (Prawn, Scallop, BBQ Pork & Duck Meat) (A) | 福建炒飯 | 36 |
| Diced Abalone & Chicken Stone Pot Fried Rice (15 min) (A) | 鮑魚雞粒石窩飯 | 108 |
| Singapore Fried Noodle (Prawn & BBQ Pork) (A) | 星洲炒米 | 32 |
| Wonton Noodle Soup (A) | 雲吞湯麵 | 28 |
| Braised Duck Meat & SuiChoi with YinYang Noodle | 雪菜火鴨絲悶鴛鴦米 | 38 |
| Duck Meat & Preserved Vegetable Rice Noodle Soup | 榨菜火鴨絲湯米 | 36 |
| Stir-Fry Mixed Seafoods with Udon Noodle in XO Sauce (M) | XO海鮮炒烏冬 | 48 |
| Duck Meat Fried Noodle | 鴨絲炒麵 | 34 |
| Beef Fillet Slices Fried Rice Noodle | 乾炒牛河 | 34 |
| Combination Seafood Fried Egg Noodle (M) | 海鮮炒麵 | 42 |
| (V) Truffle and Mushroom Fried Rice | 黑松露素菇炒飯 | 36 |
| (V) Vegetable Fried Rice | 素菜炒飯 | 28 |
| (V) Vegetable Fried Rice Noodle | 素菜炒河粉 | 28 |
| (V) Fried Egg Noodle with Chive & Bean Sprout in Superem Soy Sauce | 豉油皇炒面 | 28 |
| Steamed Rice (per serve) | 絲苗白飯 | 4.5 |
| Steamed / Fried Chinese Bread Roll (1 roll cut in 4 pcs) | 蒸/炸銀絲卷 | 8 |
| Steamed Pancake (4 in a serve) | 薄餅 | 8 |
| Dessert | ||
| Fried Ice-Cream Topping: Caramel / Chocolate / Strawberry | 炸雪糕 | 8.5 |
| Deep Fried Banana with Ice-Cream | 炸&l
Colour, Aroma and Taste.  
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