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RICE BOWLS 飯盒 NEW! (weekdays only) BBQ "Char Siu" Pork 16 TO-GO MENU Curry Brasied Short Rib 16 11:30 am to 7:30 pm, 7 days a week Mapo Tofu with Maitake Mushroom 16 415-347-8888 Side of Chicken and Mushroom Soup 4 * all rice bowls come with sides of pickles, vegetable, and DIM SUM 點心 spring rolls (2); side soup available for rice bowls only DUMPLINGS 餃子 RICE & NOODLE 飯, 麵 Palette Soup Dumpling "XLB" Sampler (5) 12 Original Pork Soup Dumpling "XLB" (3) 7 XO Wagyu Beef Fried Rice 20 Classic Ha Gow (3) 7 Olive Oil Supreme Soy Stir-fried Noodle 14 XO & Shrimp Dumpling (3) 8 Seafood Crispy Noodle 22 Lobster Dumpling with Butter Sauce (3) 10 Chicken Stir-fried Noodle 18 Typhoon Crispy Ha Gow (4) 8 Steamed Jasmine White Rice 2 Pork & Shrimp Siu Mai (3) 6 Chicken and Mushroom Siu Mai (3) 6 DESSERT 甜品 Jumbo Scallop Siu Mai (3) 8 Sichuan Seafood Dumpling (5) 9 Portuguese Egg Tart (2) 6 Vegetarian Dumpling (3) 8 Steamed Custard Dumpling (3) 6 Squid Ink Chiu Chow Dumpling (3) 8 Peking Pork and Chives Dumpling (5) 10 BEVERAGES 飲料 BAO 包 PREMIUM TEA BAGS 茶 Steamed Pork Bao (Cha Siu Bao) (2) 5 Jasmine 2 Salted Egg Lava Bao (Lau Sa Bao) (2) 5 Oolong 2 Durian Bao (2) 7 Puerh 2 Wild Mushroom and Chicken Bao (2) 7 Jade Jasmine Pearl (Green) 3 Iron Goddess (Tie Kuan Yin) (Oolong) 3 PALETTE CLASSICS 彩籠經典 Vegetarian Spring Rolls (3) 6 SOFT DRINKS 飲料 Black Bean Pork Ribs with Taro 6 Coca Cola (12oz bottle) 5 Chicken Claw with Kabocha Squash 6 Diet Coke (8oz bottle) 4 Lotus Wrap Abalone Sticky Rice 7 Sprite (12oz bottle) 5 Seared Radish Cakes with XO Sauce 7 Ginger Beer (6.7oz bottle) 4 Chicken Mushroom Soup 14 Pellegrino Sparkling Water 6 SUPPORT EACH OTHER!! BEER 啤酒 RECEIVE A $10 GIFT CERTICFICATE FOR Tsing Tao (12oz bottle) 8 ALL PICK UP ORDERS OVER $50. Anchor Steam (8oz bottle) 6.

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ON the GRILL 32 Recipes for Perfect Grilling
ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
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Pork Q&A Answer
Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to be the most tender – cook with direct heat. When working with larger, less-tender cuts, simply remember to cook slowly over indirect heat. 2. What is sautéing? What cuts of meat are ideal for sautéing? • Sauteing is to add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. • Meat cuts to sauté include cutlets, loin chops (bone-in or boneless), tenderloin medallions, and ground pork patties. 3. What is grilling? What cuts of meat are ideal for grilling? • Grilling is a high-heat, direct method of cooking meat over live flames. • Meat cuts to grill include loin chops (3/4 inch thickness), thick loin chops (1½ inch thick and boneless), loin kabobs, tenderloin, and ground pork patties. 4. What does it mean to marinate? What are two cuts of pork to marinate? • To marinate means to let food stand in marinade for a certain length of time to tenderize it and develop its flavor. A marinade may be a flavorful liquid such as barbecue sauce or a dry rub. • Two cuts of pork to marinate could be pork shoulder and roasts. 5. What is another name for indirect grilling? Barbecuing 6. What is barbecuing? What cuts of pork are best for barbecuing? Barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood.
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Pork Around the World
leonardoskl myleonardoskl leonardos.my 03-2096 2226 STARTERS FROM THE LARDER AVOCADO SALAD 29 PIGS IN A Avocado, mixed greens, BLANKET (6 pieces) 26 CHEF’S orange vinaigrette Mini sausage wrapped in bacon, spicy mayo SELECTION CAULIFLOWER SOUP 22 3 COLD CUTS (80 g) 68 Spiced cauliflower soup, crispy bacon LOBAK (5 pieces) 19 Deep-fried Nyonya five spice pork rolls 5 COLD CUTS (125 g) 98 PARSNIP APPLE SOUP 26 Roasted parsnip and apple soup, CROQUETTES (3 pieces) 24 croutons Deep-fried croquettes with creamy Ibérico pork filling KENTUCKY FRIED FROG 42 100% Deep-fried frog legs, spicy mayo, CORN DOG (3 pieces) 28 side salad Deep-fried Manchego wrapped in IBÉRICO HAM SEÑORIO DE MONTANERA Ibérico ham PORK RILLETTE SSAM 29 HAND-CUT 88/50 g Pork rillette, fresh romaine lettuce SCAN HERE TO LEARN MORE MAINS SALMON 48 FETTUCCINE IBÉRICO OTHER Grilled salmon, grilled vegetable, ARRABBIATA 36 COLD CUTS COLD CUTS beurre blanc Fettucine, spicy tomato sauce, mushroom OCTOPUS RISOTTO 88 PALETA IBÉRICA 59/50 g PROSCIUTTO HAM 22/50 g DE CEBO Saffron risotto, Mediterranean octopus, FETTUCCINE CHORIZO FORTE 13/45 g Pimentón de la Vera SEÑORIO DE MONTANERA CARBONARA 38 FUET 28/40 g SPRING CHICKEN 48 Fettuccine, cream sauce, IBÉRICO MORTADELA 21/45 g Roasted chicken, corn, side salad thick-cut bacon bits SALCHICHÓN 16/35 g IBÉRICO MORCÓN 47/35 g 38 RANJIT’S PASTA 35 CHORIZO DE VACUNO 32/35 g BANGERS & MASH IBÉRICO SOBRASADA 36/35 g Coiled pork sausage, mashed potato, Spaghetti aglio olio, bacon, chilli (BEEF CHORIZO) gravy DE MALLORCA HOKKIEN MEE 29 CURED
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Grab a Taste of Old Carolina. Sauces Inspired by the Regional Barbecue Backyard Ribs Variations of the Carolinas
Grab a taste of Old Carolina. Sauces inspired by the regional barbecue Backyard Ribs variations of the Carolinas. Original Classic Original Gold Piedmont No. 5 Inspired by the tomato- Inspired by the mustard- Inspired by the famous based sauces of western based sauces of South Lexington-style barbecue QTips North Carolina. Th is Carolina. Th is style of sauces in the central part traditional sweet sauce sauce is not often served of North Carolina. Th is Pro Barbecue Secrets is familiar to northern north of the Mason- tangy barbecue sauce tastes. It’s a very smooth Dixon line. Fans of this has a slightly thinner From the Pitmasters at Old Carolina and mild blend of sauce appreciate its sweet consistency with its complex fl avors. Great yet peppery fl avor. Great tomato, vinegar and served on pork, chicken, served on pork, chicken, pepper blend. Great or ribs. brisket or ribs. served on pork, chicken, brisket or ribs. To order or for more information, visit www.oldcarolina.com. Place your ribs on top of each other bone side to bone 5 side on the grill side opposite of the heat source. Be sure the ends of the ribs do not overlap the heat source or they will dry and burn out. Cook for 5 to 6 hours with the Real Smoked Pork Ribs Using the lid closed, turning and rotating every hour until done. Indirect Grilling Method Th ree tests for doneness Th e ribs are fi nished cooking when the temperature of the • meat reaches 170° - 175°. For an accurate measurement, Ingredients insert the meat thermometer vertically between the bones.
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Ideal for Sharing
PURA BRASA MENU PURA BRASA MENU PURE HAMBURGER ® PURA BRASA JOSPER GRILLED WAGYU $ 26 BURGER Accompanied with onions, I LOVE BBQ Delicious THE PHILOSOPHY OF PURA BRASA IS SHARING cheddar cheese, mustard sauce meats cooked in the and straw potato Josper® Charcoal Oven JOSPER® GRILLED COUNTRY $ 24 STYLE BURGUER Grilled boneless Chicken Thigh with Garlic sauce, garlic rice and garlic flakes oneless $ 20 Accompanied with onions, Philosophy cheddar cheese, mustard sauce Grilled Boneless Chicken Thingh with Curry sauce, raisins and pine nuts on basmati rice $ 22 and straw potatoand straw potato Josper® Grilled Chicken marinated on skewer $ 25 All our meats and fish are prepared on the spot in our Josper® Charcoal Oven, Black Angus sirloin entrecot (250gm) $ 30 with the noble worth of firewood. This is Pura Brasa recommends... our philosophy and part of our identity. US Wagyu ribeye (MS5) (200gm) $ 50 The best Spanish Suckling Pig ® Grilled Pork Belly with smoked apple puree, teriyaki sauce and mixed grilled vegetables $ 28 News item by Roasted in our Josper Charcoal Oven CRISTINA JOLONCH, News Barcelona (La Vanguardia) Grilles ibérico Pork Secreto serve with romesco sauce and diced grilled vegetables $ 30 Josper® Charchoal Oven lamb rack with potato and Padron pepper $ 28 We have been “gmilling round the bend” for fifty years, jokes Manu Yebras when asked how they have managed to sell the charcoal ovens born in this Pineda restaurant, now transformed into Pura Brasa by Josper® (N-II, km 671.6), all over the world. As well as ovens, they also manufacture robatas – Japanese gmills –, Basque gmills and gmills for famous chefs.
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Eating in Hawai'i Is a Wide
The most pristine ‘ahi (the Hawaiian word for tuna) can now be overnighted to your In Hawai‘i, bread means Portuguese sweet bread. door courtesy of Honolulu Fish. And the man who made it a household name, B particularly on the mainland, is Robert R. Taira. It’s not all poke and Founded by a marine biologist What began as a tiny Hilo bakery in the 1950s lūa‘u (although and presided over by sashimi soon expanded to Honolulu’s King Street, and experts, this chef favorite now 400,000 square feet of baking facilities in there’s plenty of that, specializes in sushi-grade, hook- Torrance, California, and Oakwood, Georgia— all within two decades. It’s still a family business; as well); eating in caught fillets hand-selected a third generation of Tairas has made the fluffy Hawai‘i is a wide- each morning at the Honolulu sweet bread an American staple, with King’s ranging cultural fish market; honolulufish.com. Hawaiian now the No. 1 branded dinner roll in the United States. cross-pollination. From brilliant ahi The Cantonese char siu method of preparing tuna to the zest C barbecued pork has wider applications in Hawai‘i, of sour plums, where everything from here’s how to chicken to wild game is marinated in the dine like a soy-based sauce (often with honey, hoisin sauce, Hawaiian, from and Chinese five-spice) A to Z and cooked over fire. Char Siu Baby BY CHRIS HUGHES Back Ribs, recipe p. 78 RECIPES BY ROBBY MELVIN PHOTOGRAPHS BY GREG DUPREE TYPE ILLUSTRATION BY NICK KUCHAR PROP STYLING BY MINDI SHAPIRO LEVINE; FOOD STYLING BY EMILY NABORS HALL
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Product Instructions Pork Ribs Sauced | Dry Rubbed | Baby Back | St
PRODUCT INSTRUCTIONS PORK RIBS SAUCED | DRY RUBBED | BABY BACK | ST. LOUIS FULLY COOKED. READY TO HEAT & SERVE. Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months. PORK RIBS GETTING STARTED Before heating, thaw the cooked ribs completely (in the vacuum packaging) in a refrigerator. Remove ribs from vacuum packaging before heating. Helpful Hint: Cutting ribs into riblets before heating will shorten the heating time and make for easier handling. HEATING YOUR RIBS Note: Heating instructions apply to both full and half slab ribs. CONVENTIONAL OVEN HEATING IN THE OVEN: 1. Preheat oven to 350 Degree F. 2. Place a large sheet of foil on a baking sheet. Place the ribs and extra bbq sauce (add your favorite if heating a dry rubbed only rib) on top of the foil. Wrap the foil around the rib and seal foil on edges. Note – if choosing to not add bbq sauce, we advise adding a small amount (1/4 cup or less) of water over a dry rubbed rib for cooking. 3. Place the baking sheet with foil wrapped rib in the oven for approximately 25 minutes, until heated thoroughly. BAKING BAG HEATING 1. Preheat oven to 350° F. 2. Place ribs in baking bag and close bag with twist tie. 3. If Sauced, drizzle the sauce from the bag over the ribs. 4. Make 2 or 3 slits in top of bag. 5. Heat for approximately 15 to 20 minutes. 6. Remove from bag and serve hot. SLOW COOKER HEATING 1. Cut in serving portions.
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DPD Take Away Menu Dec23
YUM CHA BRUNCH EVERY SATURDAY 12:00 – 16:00 EXPERIENCE A SELECTION OF DELECTABLE DUMPLINGS, ROASTED MEATS & DESSERTS BRUNCH WITH REFRESHMENTS 268. BRUNCH WITH GRAPES & HOPS 388. TAKE-AWAY MENU HOT POT BRUNCH FOR DELIVERY CONTACT EVERY FRIDAY 18:00 - 23:30 OUR HOTEL HOTLINE 800 4788 OR ENJOY THE AUTHENTIC UPSCALE HOT POT EXPERIENCE WITH OUR PRIME SELECTION OF MEAT, DIM SUM, SALADS & BARBECUE ITEMS BRUNCH WITH REFRESHMENTS 268. BRUNCH WITH GRAPES & HOPS 388. FOR TAKEAWAY PICK UP IN PERSON CONTACT 02 813 5588 All prices are in UAE Dirham and are inclusive of all applicable service charges local, fees and taxes. We shall be delighted to assist you with detailed allergen information regarding all dishes and drinks ROSEWOOD ABU DHABI on our menu. Kindly note that our dishes are not produced in an entirely allergen free environment. AL MARYAH ISLAND | UAE 12:00 PM TO 10:00 PM SOUPS VEGETABLES RICE AND STARTERS AND BEAN CURD AND NOODLES SWEET CORN & CHICKEN 45. WOK-FRIED ASPARAGUS (V)(N) 48. WOK-FRIED HAKKA NOODLES 48. free-range egg white water chestnut, gingko nuts chicken SZECHUAN HOT & SOUR 45. BRAISED EGGPLANT (V) 48. WOK-FRIED RICE NOODLES 58. assorted seafood ginger, garlic, preserved chili sauce Australian beef striploin, mushrooms DAILY CHINESE VEGETABLE 48. DOUBLE-BOILED CHICKEN WONTON 48. BRAISED 'E FU' NOODLES 54. wok-fried - oyster sauce mushrooms CRUSHED CUCUMBER (V) 45. steamed - garlic garlic, black vinegar YANGZHOU FRIED RICE 48. WOK-FRIED STRING BEANS 48. shrimps,chicken,egg CRISPY FRIED SQUID 45. minced chicken, preserved vegetables DAI PAI DONG FRIED RICE 48.
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The Magic Theater
Vol. XXVIII, Number 30 • Friday, January 19, 2007 ■ 50¢ Dragon shines with ‘Humble Check out the Weekly’s new online classifieds Boy’ at fogster.com WeeklyWeekend Edition www.PaloAltoOnline.com Page 11 THE MAGIC OF THEATER Palo Alto Children's Theatre celebrates 75 years of wonder Page 7 Norbert von der Groeben Worth A Look 12 Eating Out 13 Movie Times 17 Goings On 21 ■ Upfront Days may be numbered for Eichler’s Edgewood Plaza Page 3 ■ Sports Local prep soccer teams getting their kicks Page 23 ■ Home & Real Estate Sustainable, low-impact gardening Section 2 &OUR LEGGED&RIENDS 4AKEA"ITEOUTOF0AIN 7HATCANHELPACHILDACTUALLYLOOKFORWARDTOGOING TOTHEHOSPITAL0ACKARD#HILDRENSANIMAL ASSISTED THERAPYPROGRAMCAN*USTASK#AITLIN WHOSEMONTHLY VISITSFORTREATMENTINCLUDESPENDINGTIMEWITH SPECIALLY TRAINEDPETSTHATREDUCEHERSTRESS ANXIETY ANDDISCOMFORT4HEREISNOTHINGLIKEHAVINGAFRIEND BYYOURSIDE 2ANKEDTHECHILDRENSHOSPITALIN #ALIFORNIABY53.EWS7ORLD2EPORT ,UCILE0ACKARD#HILDRENS(OSPITALAT 3TANFORDISAWORLDCLASSHOSPITALDEVOTED ENTIRELYTOTHECAREOFCHILDRENANDEXPECTANT MOTHERSRIGHTINYOURBACKYARD 2EADMOREABOUT#AITLINAND ,UCILE0ACKARD#HILDRENS(OSPITAL ATWWWLPCHORG ,5#),%0!#+!2$ #(),$2%.3 (/30)4!, Page 2 • Friday, January 19, 2007 • Palo Alto Weekly UpfrontLocal news, information and analysis Bigger schools or a 13th elementary? School board asks hard questions about Today, demographers are predict- ing class sizes are all on the table. manent modular classrooms and in- ing the district will grow by almost The alternatives all pit the district’s creasing enrollment at three others. projected student boom over next four years 1,000 students in the next five years. severe financial constraints against Three elementary schools — Du- by Alexandria Rocha And some parents already believe too its educational philosophies. veneck, Escondido and Walter Hays many schools are “super sized.” “There are no easy answers,” — are already beyond the board’s decade ago, the Palo Alto streets and kids swarming the city, The district’s Board of Educa- Superintendent Mary Frances Cal- desired student capacity of 450.
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Farmland® Ribs
FARMLAND® fa b R i cat e D p or k Better Process. Defining Delicious: BetterQualityP roduct. Consistency Variety ClassicClassic cutscuts andand freshfresh ideas.ideas. Farmland® delivers the cuts consumers crave. Just one mention of pork, and people’s thoughts start wandering to thick chops, succulent tenderloin and fall-off-the bone ribs. Farmland Fabricated Pork helps you satisfy their cravings with innovative products that bring flavor and variety to any menu. Serve Farmland products and your customers can taste just how good ribs, pork chops and other fabricated pork can be. ork that’s perfect for Tender lip-smackin’ ribs. Moist and™ tangy pulled p u can add authentic Smoke‘NFast from Farmland, yo sliders or pizza. With guest-pleasing BBQ favorites to your menu without any of the hassle. Genuine slow hickory-smoked and fully cooked, all our BBQ is ready to Smoke‘NFast, there’s never been a faster way to serve use in minutes. With the authentic taste of slow-smoked BBQ. Pulled Pork Serve up everyone’s favorite tangy BBQ sandwich with fully cooked and Smoke‘NFast, made from select cuts of up to 90% smoked pulled pork from blade meat for superior quality and taste. Farmland® Pulled Pork Facts/Features Consistent shred size Perfect for dinners and sandwiches Marinated with Farmland EXTRA TENDER® solution Meat is moist and juicy Boil in bag Ease in thawing and preparation Frozen for long shelf life 180 days to production date ® ® Ribbits Farmland Benefits Facts/Features Just heat and eat Smoked and ready to eat Faster, easier cleanup, less mess Microwave in package or Satisfy every customer’s taste boil-in-bag preparation preference Multiple flavor varieties Farmland® Ribbits® If you’re looking for something fun and unique to offer your guests, Smoke‘NFast™ RIBBITS will satisfy that craving.
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Cooper's Old Time Pit Bar•B•Que
***Guarantee*** We back our product 100% THE CARE AND PREPARATIONS OF YOUR COOPERS BBQ & SMOKED MEAT PRODUCTS Hello from the Texas Hill Country, the Bar-B-Que capitol of the world. Cooper’s Old Time Pit Bar-B-Que, Inc., of Llano is honored to be the 505 West Dallas best of the best in the Bar-B-Que business and original home of the “BIG CHOP.” The Wootan Family has provided its world famous Cooper’s Llano, Texas 78643 Bar-B-Que to hundreds of thousands over the years through it’s family Toll free: (877) 533-5553 owned and operated restaurant. Now we are pleased to be able to pro- Fax: (325) 247-4355 vide our products to you through our expanded mail order operation. E-Mail: [email protected] Special care has been given to assure that our shipped products arrive to your doorstep with the same quality that our customers have always come to expect. WEBSITE: www.coopersbbq.com All of our products have been vacuum packaged and frozen to insure the best shelf life. Please open and check each package as soon as you re- ceive your gift box. If any package has lost its seal or is damaged or if product temperature is above 42 degrees please contact us. However, we recommend, if you are not going to use your product immediately after inspection, please re-freeze it. After opening Cooper’s BBQ meats they may be stored in the refrigerator for several weeks provided the products are put in an air-tight container.
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点心早午餐- Dim Sum Brunch
点心早午餐 Dim Sum Brunch Served from 11am to 1pm and 1.30pm to 3.30pm Adults 68 Children 7 – 12 yrs 40 1812 Prices are in Singapore dollars and subject to 10% service charge and applicable government tax 点心 Dim Sum 1 黑金蒜虾饺 Steamed prawn dumpling with black garlic 2 鲍鱼乾蒸烧卖 Steamed pork siew mai with baby abalone 3 灌汤小龙包 Steamed pork xiao long bao 4 沙茶牛肉饺 Steamed Sha Cha beef dumpling 5 黑豚叉烧包 Steamed Kurobuta char siew bao 6 黑松露水晶饺 Steamed crystal dumpling with fresh mushrooms and black truffle 7 荷叶糯米鸡 Steamed glutinous rice wrapped in lotus leaf with Cantonese chicken sausage and mushrooms 8 荔枝付皮卷 Crispy bean curd roll filled with prawn and lychee 9 芝麻香茜炸鹅肉卷 Crispy spring roll with goose meat and coriander 10 蜂巢芋角 Fried yam puff with minced chicken, mushroom and dried shrimp 11 极品酱炒罗卜糕 Wok-fried radish cake with XO sauce 12 豉汁蒸伊比利亚排骨 Steamed Iberico pork ribs with black bean sauce 13 梅辣酱蒸凤爪 Steamed phoenix claws with fermented bean sauce 14 红油酸辣饺子 Steamed prawn and pork dumpling with vinegar and spicy sauce 15 芋头流沙包 Steamed custard bun with yam Signature dish Vegetarian selection Gluten free selection The chef will be delighted to assist with any dietary requests as some items may contain pork or nuts. Prices are in Singapore dollar and subject to 10% service charge and applicable government tax 汤羹冷菜小食 Appetizer, Soup 16 宫廷酸辣汤 Imperial hot and sour seafood soup 17 素珍宝炖汤 Double-boiled black trio of mushroom soup with carrot and snow fungus 18 郑师父老火例汤 Chef Cheng’s daily soup 19 金瓜鸡茸粟米羹 Golden pumpkin soup with minced chicken and corn 20 玫瑰醉酒鸡 Drunken chicken in hua diao and rose dew wine 21 海蜇青瓜捞螺肉 Chilled jellyfish with top shell and cucumber 22 脆皮烧腩肉 Cantonese-style roasted pork belly 23 黑豚靓叉烧 Honey-glazed Kurobuta char siew 24 樱桃碳烧挂炉鸭 Charcoal-roasted duck Signature dish Vegetarian selection Gluten free selection The chef will be delighted to assist with any dietary requests as some items may contain pork or nuts.
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