RECOMMENDATION

Braised Lobster Fillet with Bean Curd and Minced Pork in Chili Sauce

This dish has been very popular ever since it was listed on the menu. Braised Lobster Fillet with Bean Curd and Minced Pork in Chili Sauce is an innovative combination. The flavour did not disappoint me. The rich texture enhances the flavour of the dish. The bean curd in chili sauce is adjusted to match our Cantonese taste buds. I was not surprised that this is one of customers’ favourites.

Crispy Sea Cucumber stuffed with Minced Shrimp in Abalone Sauce

Chef Cheung pays close attention to his ingredients. He carefully selects sea cucumber from Kanto region in Japan. Chef Cheung fills the sea cucumber with minced shrimp and lightly fried the outer layer of the stuffed sea cucumber. I would recommend you to cut up the sea cucumber and dip it in the abalone sauce for the full experience.

Sichuan Style Marinated Fresh Shrimp with Spicy Sauce ($160/ order)

The fresh shrimp used for the dish is carefully selected by the chefs of the restaurant. The cherry on top is their peanut crumbs and spicy sauce. The shrimp skin has already been shredded, so the sauce is soaked in every bite of shrimp you take. This is one satisfying dish!

Crispy Beef Tenderloin served with Curry Sauce

Other than the seafood dishes, meat-lovers must order their crispy beef tenderloin. The beef is slowly cooked for three hours to ensure its tenderness. Tenderloin and curry sauce is a match made in heaven!

Double-boiled Taro, Egg White, Milk Custard

Chef Cheung’s innovative dish – Double-boiled Taro, Egg White, Milk Custard is my personal favourite dessert. He minced the taro into a smooth paste and add in milk custard. The two flavours really complement each other. Mix it before you eat it! This dessert is ending the meal on a high note.