TREASURE SET MENU 24 Jan - 8 Feb, 2020 APPETIZER Cantonese Style Salmon Sashimi with Condiments Prawns in Sichuan Style, Marinated Sliced Conch SOUP Fish Maw Soup with Baby Bamboo Fungus and Mushrooms MAIN COURSE Steamed Lobster Flower and Egg White with Black Trule Deep-fried Codfish with Preserved Bean Curd Crispy Chicken with Pomelo Meat Simmered Hainan Local Vegetable with Morel Mushrooms in Chicken Soup Boiled Noodles with Wonton DESSERT Boiled Ginger Tea with Sesame Glutinous Rice Dumplings FELICITY SET MENU 24 Jan - 8 Feb, 2020 APPETIZER Cantonese Style Salmon Sashimi with Condiments Marinated Sliced Lotus Root with Red Dragon Fruit Juice, Cucumber and Jelly Fish with Fresh Abalone, Pork Knuckles with Soybean Jelly SOUP Sea Cucumber Soup with Yunnan Matsutake MAIN COURSE Cantonese Style Crispy Goose Steamed Spotted Grouper with Soya Sauce Steamed “Hele” Crab with Yellow Wine and Chicken Oil Sautéed Diced Wagyu Beef with Garlic and Black Pepper Fresh Black Termite Mushrooms Simmered Wild Vegetables with Tomatoes in Superior Broth Hot and Sour Pork Dumpling DESSERT Chilled Mango Cream with Sago Cream and Pomelo FORTUNE SET MENU 24 Jan - 8 Feb, 2020 APPETIZER Cantonese Style Salmon Sashimi with Condiments Pork Knuckles with Soybean Jelly, Spicy Duck Tongue, Marinated Black and White Fungus, Marinated Pumpkin with Preserved Plum, Prawns in Sichuan Style SOUP Pigeon Egg Soup with Sea Horse and Matsutake MAIN COURSE Barbecue Pork and Cantonese Style Crispy Goose Steamed Tiger Grouper with Soya Sauce Wok-fried Scallops with Asparagus and Mushrooms Steamed “Hele” Crab with Yellow Wine and Chicken Oil Sautéed Diced Wagyu Beef with Garlic and Black Pepper Braised Lamb Brisket with Bamboo Shoot, Chinese Mushroom with Beancurd Sticks Crispy Chicken Sautéed Winged Bean with Minced Pork and Preserved Vegetables Simmered Wild Vegetables with Morel Mushrooms in Superior Broth Hot and Sour Pork Dumpling DESSERT Chilled Mango Cream with Sago Cream and Pomelo AUSPICIOUS SET MENU 24 Jan - 8 Feb, 2020 APPETIZER Cantonese Style Salmon Sashimi with Condiments Pork Knuckles with Soybean Jelly, Spicy Duck Tongue, Marinated Pumpkin with Preserved Plum, Marinated Sliced Lotus Root with Red Dragon Fruit Juice, Jelly Fish Head with Parsley SOUP Sea Cucumber Soup with Morel Mushroom MAIN COURSE Barbecue Pork and Cantonese Style Crispy Goose Steamed Spotted Grouper with Soya Sauce Braised Lamb Brisket with Bamboo Shoot, Chinese Mushroom and Bean Curd Sticks Deep-fried Live Prawn with Pepper Poached “Wenchang” Chicken Wok-fried Scallops with Asparagus and Mushrooms Steamed “Hele” Crab with Yellow Wine and Chicken Oil Simmered Hainan Local Vegetable with Morel Mushrooms in Chicken Soup Hot and Sour Pork Dumplings DESSERT Boiled Ginger Tea with Sesame Glutinous Rice Dumplings REUNION SET MENU 24 Jan - 8 Feb, 2020 APPETIZER Cantonese Style Salmon Sashimi with Condiments Jelly Fish Head with Parsley, Marinated Sliced Conch, Spicy Duck Tongue, Red Dragon Fruit Juice Radish, Marinated Black and White Fungus SOUP Fish Maw Soup with Yunnan Matsutake and Bamboo Fungus MAIN COURSE Crispy “Lingao” Suckling Pig Steamed Spotted Grouper with Yellow Chili Sauce Baked Lobster with Ginger and Spring Onion Steamed “Hele” Crab with Yellow Wine and Chicken Oil Wok-fried Scallops with Asparagus and Mushrooms Crispy Chicken Poached Beef with Vegetables and Chili Simmered Hainan Local Vegetable with Morel Mushrooms in Chicken Soup Sautéed Rice with Red Cherry Shrimps and Scallops DESSERT Bird’s Nest with Chilled Mango Cream.