SEASONAL DIM SUM SELECTIONS
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Steamed Dumpling Stuffed with Bamboo Piths and Shark’s Fin in Soup
Baked Whole Abalone Puffs with Diced Chicken
Steamed Lobster and Scallop Dumplings
Steamed Rice Rolls with Scallop and Yellow Fungus
Steamed Rice Rolls with Shredded Chicken and Bamboo Piths
Steamed Pork Dumplings with Crab Meat
Steamed Shrimp Dumplings with Fresh Lily Bulb
Steamed Pork Dumplings with Crab Meat and Crab Roe
Steamed Scallop Dumplings with Mushroom
Steamed Bean Curd Sheets Wrapped with Minced Beef
Steamed Barbecue Pork Buns
Crispy Spring Rolls with Shrimp and Mixed Fruits
Crispy Crab Meat Rolls with Mushroom and Onion
Pan-Fried Bean Curd Sheets with Vegetables
Baked Diced Chicken Puffs with Mushroom
Baked Barbecue Pork Puffs with Fresh Pear
MENU A
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Roast Duck and Barbecue Pork Platter
Double-Boiled Black Mushroom Soup with Bamboo Piths and Vegetables
Sautéed Prawns with Abalone Sauce
Steamed Chicken with Yunnan Ham and Vegetables
Seasonal Vegetables in Fish Soup
Braised Egg Noodles with Seafood
Walnut Cream with Rice Dumplings
Chinese Petits Fours
MENU B
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Dim Sum Combination
Conpoy Soup with Shredded Abalone and Assorted Ingredients
Steamed Grouper with Yunnan Ham
Crispy Bean Curd with Shrimp Paste
Seasonal Vegetables in Superior Soup
Fried Rice with Chicken Wrapped in Lotus Leaf
Chilled Sago Cream with Mango and Pomelo
Chinese Petits Fours
MENU C
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Chiu Zhou-Style Appetisers
Bean Curd Soup with Seafood
Wok-Fried Prawns with Dried Chili and Shallots
Sautéed Beef Cubes Flavoured with Preserved Vegetables and Black Bean Sauce
Seasonal Vegetables in Chicken Soup
Braised Egg Noodles with Ling Zi Mushroom in Abalone Sauce
Sweeten Cream of Almond with Egg-White
Chinese Petits Fours
CHEF TASTING SET MENU
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Assorted Barbecue Combination:
Barbecue Suckling Pig and Barbecue Pork with Honey
Braised Superior Shark's Fin Soup with Yunnan Ham
Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
Sautéed Prawns with Fragrant Tea Leaves
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Braised Seasonal Vegetables with Bamboo Piths in Oyster Sauce
Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Double-Boiled Bird's Nest, Egg-White and Milk Custard
Chinese Petits Fours
SHARK'S FIN
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Braised Hoi Fu Shark’s Fin Soup with Shredded Abalone
Braised Hoi Fu Shark’s Fin Soup with Gold Leaves and Crab Coral
Braised Superior Shark’s Fin Soup with Yunnan Ham
Double-Boiled Superior Shark’s Fin Soup with Yunnan Ham and Brassica
Double-Boiled Superior Shark’s Fin Soup with Chicken and Bamboo Piths
Braised Superior Shark’s Fin and Crab Meat Served with Superior Broth
Braised Superior Shark’s Fin Stuffed in Bamboo Piths
Braised Shark’s Fin Soup with Bird’s Nest and Assorted Seafood
Braised Shark’s Fin Soup with Crab Meat
Hot and Sour Shark’s Fin Soup with Assorted Seafood
BIRD'S NEST
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Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham
Braised Superior Bird’s Nest with Crab Meat
Braised Superior Bird’s Nest Stuffed in Bamboo Piths
Braised Superior Bird’s Nest with Shredded Fish Maw
Braised Superior Bird’s Nest
Braised Superior Bird’s Nest in Chicken Broth
Superior Bird’s Nest Soup with Yunnan Ham and Minced Partridge
Bird’s Nest Broth with Shredded Chicken and Conpoy
Scrambled Egg-White with Milk Custard and Bird’s Nest
ABALONE, AIR-DRIED SEAFOOD
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Braised Whole Yoshihama Abalone in Supreme Oyster Sauce
Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
Braised Sliced Abalone with Fish Maw
Braised Sliced Abalone with Goose Web
Braised Sliced Abalone with Seasonal Vegetables
Braised Fish Maw with Goose Web
Braised Nippon Sea Cucumber with Goose Web
Braised Nippon Sea Cucumber with Spring Onions
Braised Sea Cucumber with Shrimp Roe in Supreme Oyster Sauce
Braised Shark’s Fin Marrow with Air-Dried Seafood in Casserole
BARBECUE, COLD DISHES
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Barbecue Suckling Pig
Roast Goose with Plum Sauce
Barbecue Pork with Honey
Marinated Chicken in Soy Sauce
Marinated Chicken with Diced Abalone and Conpoy
Steamed Chicken in Hua Diao Wine
Sliced Marinated Goose in Soy Sauce
Marinated Sliced Abalone and Red Jelly Fish
Marinated Beef Shank and Red Jelly Fish
Crispy Eel with Honey and Osmanthus
SOUPS AND BROTHS
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Double-Boiled Lobster and Shark’s Cartilage Soup
Double-Boiled Yunnan Ham, Chinese Mushrooms and Nippon Sea Cucumber Soup
Double-Boiled Chinese Mushrooms, Brassica and Bamboo Piths Soup
Double-Boiled Shark’s Fin Marrow with Brassica Soup
Bamboo Piths, Scallops and Prawns in Soup
Braised Crab Meat and Vegetable Sprouts in Soup
Hot and Sour Soup with Lobster
Conpoy Soup with Shredded Abalone and Assorted Dried Seafood
Minced Beef Soup with Crab Meat and Egg-White
Diced Roast Goose and Bean Curd Soup with Assorted Seafood
SEAFOOD
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Sea Whelk, Lobster, Shrimp, Coral Crab and Crab
Pacific Grouper, Pink Grouper, Star Grouper
Steamed Half-Lobster with Minced Ginger and Rice Wine
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Baked Stuffed Crab Shell with Onions and Fresh Crab Meat
Crispy Crab Claw with Shrimp Mousse
Sautéed Whole Lobster with Chinese Lycium
Wok-Fried Prawns with Dried Chili and Shallots
Sautéed Prawns with Fragrant Tea Leaves
Sautéed Prawns in X.O. Chili Sauce
Deep-Fried Stuffed Prawns with Green Apple and Shrimp Mousse
Steamed Scallops with Sliced Mushrooms and Yunnan Ham
Sautéed Geoduck and Scallops with Chili X.O. Sauce
Pan-Fried Scallops and Shrimp Paste with Chili Salt
Sichuan-Style Sautéed Scallops
Crispy Scallops with Fresh Pear
Deep-Fried Sesame Shrimps with Lemon Sauce
Sautéed Shrimp with Egg-White and Crab Coral
Wok-Fried Squid with Macadamia Nuts in Spicy Sauce
Sautéed Crab Meat with Milk Custard
Assorted Seafood with Bean Curd
Fillet of Grouper and Eggplant in Miso Paste
MEATS
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Sautéed Wagyu Beef Cubes with Green Asparagus and Lily Bulbs
Sautéed Shredded Beef Sirloin with Garlic in Black Pepper Sauce
Sautéed Sliced Beef with Black Mushrooms in Supreme Oyster Sauce
Sautéed Shredded Beef Sirloin with Bitter Squash in Black Bean Sauce
Sautéed US Prime Pork Loin with Spring Onions and Garlic
Sautéed US Prime Pork Tenderloin in X.O. Sauce
Zi Yat Heen Braised Pork Ribs
Baked Pork Ribs Flavoured with Coffee Sauce
Sautéed Shredded Lamb with Shallots in Black Pepper Sauce
Baked Lamb Chops Flavoured with Coffee Sauce
Braised Sliced Venison with Mushrooms in Abalone Sauce
Braised Beef Short Ribs and Bitter Squash with Black Bean Sauce in Casserole
Braised Barbecue Pork and Bean Curd with Shrimp Paste in Casserole
POULTRY
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Roast Peking Duck
Sautéed Duck Fillet with Ginger and Pineapple
Zi Yat Heen Crispy Chicken
Braised Fillet of Chicken with Yunnan Ham and Vegetables in Abalone Sauce
Steamed Chicken with American Ginseng
Sautéed Fillet of Chicken with Mixed Bell Peppers and Ling Zhi Mushrooms
Sautéed Fillet of Pigeon with Seasonal Vegetables and Crab Coral
Sautéed Fillet of Pigeon with Yunnan Ham
Braised Fillet of Pigeon with Diced Abalone and Chinese Mushrooms in Casserole
Steamed Chicken, Mushroom and Salty Fish in Casserole
VEGETARIAN DISHES
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Vegetarian Soup with Bamboo Piths
Sautéed Seasonal Vegetables with Macadamia Nuts in Crispy Nest
Sautéed Asparagus and Mushrooms with Assorted Vegetables
Sautéed Fungus and Bamboo Piths with Seasonal Vegetables
Braised Bean Curd with Ling Zhi Mushrooms
Braised Bai Ling Mushrooms with Seasonal Vegetables
Pan-Fried Stuffed Bean Curd Sheet with Enoki Mushrooms
Stir-Fried Shredded Vegetables with Bean Sprouts
Steamed Bean Curd with Fungus and Black Mushrooms
Sautéed Spring Beans with Preserved Vegetables
Braised Eggplant with Plum and Chili Sauce in Casserole
Braised Shredded Conpoy, Bean Vermicelli and Assorted Vegetables in Casserole
RICE AND NOODLE DISHES
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Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Inaniwa Noodles Soup with Lobster Dumplings
Braised Egg Noodles with Whole Abalone in Supreme Oyster Sauce
Braised Egg Noodles with Shredded Fish Maw and Spring Onions in Abalone Sauce
Braised E-Fu Noodles with Assorted Seafood in X.O. Chili Sauce
Fried Egg Noodles with Prawns in Egg Sauce
Fried Rice Vermicelli with Fillet of Star Grouper in Black Bean Sauce
Fried Rice Noodles with Fillet of Beef and Preserved Vegetables
Fried Rice with Lobster and Seafood
Fried Rice with Diced Scallops and Salmon
Fried Grain Rice with Diced Roast Duck and Chicken
Braised Egg Noodles with Ling Zhi Mushrooms in Abalone Sauce
DESSERTS
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Zi Yat Heen Dessert Sampler
Double-Boiled Superior Bird’s Nest with Rock Sugar
Double-Boiled Bird’s Nest, Egg-White and Milk Custard
Double-Boiled Hashma with Red Dates and Lotus Seeds
Double-Boiled Papaya with Snow Fungus and Almonds
Sweetened Cream of Almond with Egg-White
Sweetened Cream of Walnut with Glutinous Rice Dumplings
Chilled Mango Pudding
Chilled Sago Cream with Mango and Pomelo
Seasonal Fruit Platter
Baked Walnut Puffs
Baked Cream Custard Puffs
Chilled Osmanthus Pudding
Baked Egg Tartlets
Sweetened Purple Glutinous Rice with Ice Cream
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