Value Set Menu (C)
The origin of Szechuan Cuisine Renowned for its hot, spicy cuisine, which features liberal use of hot chilli peppers, Sichuan, or sometimes known as Szechuan, is located in the upper Yangtze River (Chang Jiang) valley and is the second largest of the Chinese provinces. Sichuan cuisine brings to mind hot, sour, sweet and savoury sensations; and some even consider it as having a unique and unusual taste. Actually, these flavours were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavouring in Sichuan cuisine, was just introduced into China a mere 200 to 300 years ago! Sichuan cuisine also features garlic and ginger liberally, especially in vegetable and meat dishes. Quite surprisingly, peanuts are another common ingredient, e.g. kung pao (gongbao) chicken, which might explain its popularity throughout the world. Most importantly, Sichuan cuisine is famous for its many flavours where almost every dish has its own unique taste. When flavouring foods, sometimes two or more flavourings are combined, and sometimes a hot fire is used to concentrate the extract from the dish to increase the intensity of the flavour, preserve the primary taste of the dish and increase pleasant flavours. If you haven’t tried it before, now’s the best time to give your taste buds a workout!
What makes Hong Kong Cuisine special Due to its small geographical size, Hong Kong contains a high number of restaurants per unit area. Taking into account the fact that Chinese ethnicity makes up 94% of the resident population, it’s no surprise then that Chinese cuisine is naturally served at home. This aspect becomes more interesting when we consider that a vast majority of the Chinese people in Hong Kong are Cantonese, with equally sizeable segments of the population comprising of Hakka, Teochew and Shanghainese people. Over the years, this vibrant mix of cultures and traditions has led to the creation of home dishes that are distinctly Cantonese whilst also featuring elements of the other three types of cuisines. Another aspect of Hong Kong cuisine is the emphasis on using the freshest possible ingredients. As a result, grocery shopping is undertaken frequently and in smaller quantities where ingredients are picked up from local grocery stores and independent produce shops. Of late, supermarkets have become progressively more popular, too. The landscape of Hong Kong cuisine is constantly evolving and thanks to the uninterrupted contact between Hong Kong and the West, it’s not uncommon to find Western influences popping up in menus across Hong Kong. Always at the forefront of innovation, Hong Kong cuisine will continue to remain a key element that makes Hong Kong a highly desired travel destination.
APPETIZERS
A1.) A2.) A3.)
加那布魚鰾 Chilled Baked Fish Belly with Salad
A5.)
Chilled Baby Fungus with Fragrant Sesame
A8.) A9.)
A10.)
Chilled Garlic Snail
A11.) RM10
香芒貴妃絲 RM10
炒花椒鸭丝配花卷头或生菜
RM12
泰式酸辣鲍魚片 Chilled Abalone Slice in Hot & Sour Sauce
RM10
香口蒜香螺
RM10
Mantou, often referred to as Chinese steamed bun/bread, is a type of cloud-like steamed bread or bun popular in Northern China
RM10
香脆美人魚
Chilled Anchovies
A Choice of Mantou or Crispy Lettuce served with Pan-fried Shredded Duck
RM10
醋溜皮旦酸姜
Century Egg in Vinegar
酸辣銀魚仔 Chilled Shredded Top Shell with Sour Mango
RM10
甜辣海蜇花
Crispy Whitebaits served with Homemade Chili Oil
A6.)
RM10
麻香米奇耳 Chilled Sweet & Spicy Jelly Fish Flower
A4.)
A7.)
RM20
酥炸香脆软壳蚧 Deep-fried Crispy Soft Shell Crab
RM25
Did You Know ? Crabs will fatten themselves up to make it through the process of molting - where they discard the old shell in favour of a new and bigger one - and this process puts intense flavour into soft shell crabs. Soft shell crab is a true gourmet seafood delicacy.
Deep-Fried Crispy Soft Shell Crab
酥炸香口軟殼
CHEF’S RECOMMENDATION
Chef’s Recommendation All Prices are inclusive of 6% GST
SOUP
S1.)
蟹肉燕窝羹
Bird’s Nest with Crab Meat Soup S2.)
海皇海鲜羹
Braised Crab Roe Seafood Soup (Sea cucumber, fish lips, fish maw)
S6.)
RM30
"四川"酸辣海鲜豆腐羹 "Szechuan" Hot and Sour Soup
S5.)
RM30
竹笙燕窝羹
Bamboo Shoot Bird’s Nest Soup S4.)
RM30
"川式"蟹肉燕窝
"Szechuan" Style Bird’s Nest with Crab Meat Soup S3.)
S7.)
干贝带子海鲜羹
Double Scallop Seafood Soup (Sea cucumber, fish lips, fish maw)
RM18
S8.)
S9.) S10.)
炖玉竹枸子乌鸡汤
Double Boiled Yuzhu Wolfberry Black Chicken Soup
咸菜鸭汤
Double Boiled Duck with Salted Vegetable Soup Crabmeat and Sweet Corn Soup
Chef’s Recommendation All Prices are inclusive of 6% GST
RM12
黄芪当归人参炖鸡汤
Double Boiled Chicken with Tragacanth and Angelica
RM12
RM18
RM18
Bird’s Nest with Crab Meat Soup
蟹肉燕窩羹
The double boiled cooking technique is used to prepare delicacies such as Chinese herbal soup. The ingredients are placed in a pot that is placed within a larger pot filled with water. The water in the outer pot gets heated up and it will cook the soup in the inner pot by induction.
RM18
蚧肉粟米羹
CHEF’S RECOMMENDATION
Did You Know ?
RM18
ROASTED DISHES
RD1.)
港式燒鸭 Roasted Whole Chicken 1/2 Roasted Chicken 1/4 Roasted Chicken
RD2.) 港式明爐燒鴨 Five Spice Roasted Whole Duck 1/2 Roasted Duck 1/4 Roasted Duck
RM50 RM25 RM15
RM68 RM35 RM20
RD3.) 燒腊拼盘 Mix Roasted Combination Platter 选择: 燒鳮,鹵鳮,蜜汁鳮,鹵鴨,燒鴨,蜜汁牛肉
INDIVIDUAL PLATTER RD10.) RD11.)
RM20
RD6.)
RD12.) RD13.)
RD7.)
RD16.)
Roasted Honey Chicken Rice with Vegetable RM15 & Soup
RM17
丝苗飯
RM2
葱香飯�
桂花豉油鸡飯
RM15
RM2
上汤云吞~�
Selection of 1 Roasted Item with Superior Wonton Noodle Soup RD17.)
RM17
港式蜜汁燒牛肉
Steamed Fragrant Oil Rice
港式蜜汁鸡飯
RM15
干捞面/ 选择�
Selection of 1 Roasted Item with Superior Egg Noodle in Special Soy Sauce (Dry)
RM15
港式 蜜汁牛肉飯
RM15
Did You Know ?
桂花豉油鴨飯
"Chaozhou" Soy Duck Rice with Vegetable & Soup RD9.)
RD15.)
Roasted Chicken Rice with Vegetable & Soup RM15
Beef Char Siew Rice with Vegetable & Soup RD8.)
桂花豉油燒鴨
Steamed White Rice
港式燒鸡飯
"Chaozhou" Soya Chicken Rice with Vegetable & Soup
桂花豉油鸡
Beef Char Siew
INDIVIDUAL SET
RM15
Braised Blossom Chicken with Special Soy Sauce RM15
RD14.)
RD5.)
Roasted Chicken with Honey Garlic Sauce
Braised Blossom Duck with Special Soy Sauce
Please select 3 Items (Roasted Chicken, Soya Chicken, Honey Roasted Chicken, Soy Duck, Roasted Duck, Beef Char Siew)
RD4.)
港式蜜汁燒鸡
RM15
Char siew is a cooking method where BBQ meat is marinated with honey and our Chef's secret sauce.
港式豉油鴨飯
Roasted Five Spice Duck Rice with Vegetable RM15 & Soup Chef’s Recommendation All Prices are inclusive of 6% GST
ROASTED DISHES
港式明炉燒鴨 Five Spice Roasted Whole Duck
All Prices are inclusive of 6% GST
Did You Know ? The history of the roast duck can be traced back to the Ming Dynasty, which is about 600 years ago. Cooks from all over China travelled to the Forbidden City and wanted to cook for the Emperor because only the best chefs could enter the palace kitchens.
POULTRY DISHES 仔口水鸡
CHEF’S RECOMMENDATION "Szechuan" Chicken in Clay Pot
Did You Know ? The clay in a clay pot is alkaline in nature. This helps to neutralise the pH balance of the food being cooked by interacting with the acid present in the food. Foods that are naturally acidic will acquire some natural sweetness.
PD1.) PD2.)
Small
Medium
RM15
RM22
RM15
RM22
RM15
RM22
Stir-fried Chicken with Hot Chilli Bean Sauce RM15
RM22
煲仔囗水鸡
"Szechuan" Chicken in Clay Pot
梅香咸鱼鸡煲
Braised Chicken with Salted Fish PD3.) PD4.) PD5.)
家乡式鸡煲
Home-style Chicken Pot
鱼香鸡球煲
梅香咸鱼蒸鸡肉饼
Steamed Minced Chicken with Salted Fish
Small serves 1-2
|
RM17
RM25
Medium serves 3-4 Chef’s Recommendation All Prices are inclusive of 6% GST
BEEF & LAMB DISHES
Signature Braised Lemongrass Beef Rib in Clay Pot
招牌瓦 煲 香茅牛
CHEF’S RECOMMENDATION
Did You Know ?
B1.)
招牌瓦煲香茅牛
Signature Braised Lemongrass Beef Rib in Clay Pot B2.)
B5.)
RM38
RM18
RM25
RM18
RM25
RM18
RM25
RM18
RM25
RM18
RM25
瓦煲黑椒牛柳
Stir-fried Black Pepper Beef in Clay Pot
京都羊扒肉
"Oriental" Style Lamb Loin Chop B6.)
RM28
瓦煲红燒羊腩
Hong Siew Lamb Rack in Clay Pot B4.)
Medium
瓦煲红燒牛腩
Hong Siew Beef Brisket in Clay Pot B3.)
Small
The Hong Siew method of cooking meat in a liquid over a low heat for a long time breaks down the connective tissue naturally found in meat. Braising for a longer period of time lets the meat soak up the moisture and any flavours from the accompanying vegetables or herbs. This results in succulent meat and a full-bodied sauce, packed with flavours!
四川宫保牛柳肉
"Szechuan" Style Fried Beef Slice with Dried Chili Small serves 1-2
|
Medium serves 3-4
Chef’s Recommendation All Prices are inclusive of 6% GST
FRESH RIVER PRAWN & PRAWN DISHES 江南式煎大河蝦
CHEF’S RECOMMENDATION Pan-fried River Prawn in "Jiangnan Style"
Did You Know ? Farmed freshwater prawns belong to the genus Macrobrachium, of which about 200 species live in tropical and subtropical climates. Giant river prawns can reach up to 32cm in body size.
FRESH RIVER PRAWN FP1.)
江南式煎大河虾
Pan-fried River Prawn in "Jiangnan" Style FP2.)
PRAWN DISHES FP3.)
清蒸大河虾
Great Steamed River Prawn
干烧XO虾录
Wok-fried Prawn with Dried Shrimp Paste
RM38 FP4.)
奶油椰丝虾
Creamy Coconut Prawn
RM38 FP5.) FP6.)
RM26
RM26
港式豉汁虾录
Stir-fried Prawn in Black Bean Sauce
RM26
奶油蛋丝虾
Cream Butter Prawn with Egg Floss
RM26
Chef’s Recommendation All Prices are inclusive of 6% GST
SEAFOOD & FISH DISHES
SEAFOOD DISHES SF1.)
宫保鲜尤
Stir-fried Squid with Dried Chilli SF2.)
Stir-fried Squid Flower with Black Pepper Sauce SF5.)
SF7.)
SF8.)
Wok-fried Fresh Scallop with Dried Shrimp Paste
SF11.)
Stir-fried Fresh Scallop with Black Pepper Sauce
RM20
RM25
宫保桂花蚌
Stir-fried Mussels with Dried Chili and Osmanthus
RM18
红烧鲍汁响螺
RM25
瑞园海鲜煲
Swiss-Garden Seafood Pot
RM28
香菇海参鲍鱼煲
Sea Cucumber Abalone Mushroom Pot
Chef’s Recommendation All Prices are inclusive of 6% GST
SF19.)
RM55
咖哩松鱼头
Curry Fish Head in Clay Pot
RM55
豉汁蒸松鱼头
Steamed Fish Head with Black Bean Sauce
RM55
鱼类选泽/Selection of Fish: 尼罗红鱼/ Red Tilapia Fish 银雪鱼/Silver Cod Fish Fillet 石班鱼/Grouper Fish 甲鱼/Sea Bass Fish
RM38 RM58 RM68 RM48
RM25
三菇花胶煲
(Squid, prawn, sea cucumber, sea asparagus, fish fillet)
SF13.)
RM25
瓦煲鱼皮豆泡
Hong Siew Conch Slice in Abalone Sauce SF12.)
RM25
黑椒炒带子
Braised Fish Maw with Trio Mushroom SF10.)
SF18.)
干炒XO鲜带子
Hong Siew Fish Skin & Japanese Bean Curd in Clay Pot SF9.)
SF17.)
RM18
RM18
瓦煲松鱼头 Clay Pot Fish Head
RM18
RM18
辣子鱼片
Wok-fried Fish Fillet Hot Chilli Sauce SF16.)
渔香炒鲜带子
"Szechuan" Style Fried Fresh Scallop SF6.)
SF15.)
RM18
炒黑椒鲜尤
酸甜鱼片
Sweet & Sour Fish Fillet
RM18
豉椒炒鲜尤
Stir-fried Squid Flower with Black Bean Sauce SF4.)
SF14.)
鱼香炒鲜尤
"Szechuan" Style Fried Squid Flower SF3.)
FISH DISHES
RM38
做法选泽/Choice of Cooking & Sauce: 豉油皇清蒸(Steamed with Superior Soy Sauce) 酱蒸(Steamed with Tau Cu Sauce) 豉汁蒸(Steamed with Black Bean Sauce) 姜茸蒸(Steamed with Grated Ginger) 潮州蒸(Steamed Chaozhou Style) 酸甜汁(糖醋)炸(Deep Fried with Sweet & Sour Sauce) 川式渔香(炸)(Deep Fried Hot Chili Bean Sauce) 辣子酱(Deep Fried Fragrant Spicy Sauce)
FISH DISHES
瓦 煲 松魚頭
Did You Know ? Fish bones and cartilage are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium.
CHEF’S RECOMMENDATION Clay Pot Fish Head
Chef’s Recommendation All Prices are inclusive of 6% GST
VEGETABLE DISHES
VD1.)
炒咸魚香港芥蘭
Fried "Hong Kong" Kailan with Salted Fish VD2.)
VD4.) VD5.)
VD7.)
Fried "Hong Kong" Choy Sum with Garlic
VD9.)
Fried Mix Vegetable in Clay Pot
VD12.)
RM12
RM12
炒XO羊角豆
Fried Lady Finger with Dried Shrimp Chili Paste
VD13.)
干煸四季豆苗
Stewed Baby French Bean Miao with Hot Chili Bean Sauce
RM12
VD14.) VD15.) VD16.) VD17.)
瓦煲三菇豆泡
RM12
Deep Fried Crispy Oyster Mushroom with Salted Egg
RM12
炒腐乳油麦菜
Wok Fried Romain Lettuce with Preserved Bean Curd
四川麻婆豆腐 煲
CHEF’S RECOMMENDATION
"Szechuan" Mapo Tofu Pot
Chef’s Recommendation All Prices are inclusive of 6% GST
RM12
RM12
青炒双笋
Stir-fried Asparagus & Sea Asparagus
RM15
甜豆炒珊瑚蚌
Fried Sweet Bean with Coral Clam
RM15
玉芦笋带子
Stir Fried Asparagus with Scallop
RM15
西兰花虾仁
Stew Shrimp with Broccoli
RM12
"四川"麻婆豆腐煲
RM12
豆豉鲮魚炒时菜
玉子豆腐煲
Braised Bean Curd with Minced Chicken
RM12
苏炸咸蛋鲍魚菇
Fried Dace in Seasonal Vegetable
渔香茄子煲
"Szechuan" Mapo Tofu Pot VD10.)
RM12
煲仔罗汉素
Braised Trio Mushroom with Japanese Bean Curd VD8.)
RM12
蒜米香港菜远
"Szechuan" Style Braised Aubergine in Clay Pot VD6.)
RM12
咸魚炒银芽
Fried Bean Sprouts with Salted Fish VD3.)
VD11.)
Did You Know ? The feel of "Szechuan" Mapo Tofu is described by cooks using seven specific Chinese adjectives: crisp, spicy hot, hot temperature, fresh, tender and soft, aromatic, and flaky.
RM15
SPECIAL RICE
Wok-fried Rice with Fragrant XO Sauce
炒Xo香口飯
CHEF’S RECOMMENDATION
Did You Know ? SR1.) SR2.) SR3.) SR4.) SR5.) SR6.)
咸鱼炒饭
Wok-fried Rice with Salted Fish
RM13
杨州炒饭
Yong Chow Fried Rice
RM13
炒黑椒饭
Wok-fried Rice with Black Pepper
RM13
炒XO香口饭
Wok-fried Rice with Fragrant XO Sauce
RM13
银鱼仔炒饭
Wok-fried Rice with Anchovies
RM13
海鲜炒香饭
Wok-fried Rice with Seafood SR7.)
Contrary to common belief, XO sauce is not made from cognac but is a spicy seafood sauce that originated in Hong Kong in the 1980s.
RM13
咸鱼三菇鸡粒饭
Braised Salted Fish Chicken Rice
RM13
Chef’s Recommendation All Prices are inclusive of 6% GST
NOODLE
Did You Know ? The giant river prawn is one of the most cultivated freshwater prawns in the world and has been introduced into more than 40 countries!
粉絲大蝦
CHEF’S RECOMMENDATION River Prawn with Glass Noodle in Clay Pot
N1.)
N2.) N3.) N4.) N5.)
干炒咸鱼米粉
Wok-fried Bee Hoon (Rice Vermicelli) with Salted Fish
RM13
干炒虾米水晶面
Fried Crystal Noodle with Dried Shrimp
RM13
干炒牛肉河
Wok-fried Beef Kway Teow
RM13
粉丝大虾煲
River Prawn with Glass Noodle in Clay Pot
RM38
瓦煲生虾煎生�
Clay Pot Sang Har Noodle
Chef’s Recommendation All Prices are inclusive of 6% GST
RM38
SET MENU
Value Set Menu (A) 2 persons - RM58
香芒贵妃丝
Chilled Shredded Top Shell with Sour Mango
"四川"酸辣海鲜豆腐羹
"Szechuan" Style Assorted Seafood Bean Curd Soup
蜜汁燒鸡
清炒蒜米香港菜远
Wok-fried “Hong Kong” Choy Sum with Garlic
丝苗飯
Steamed Rice
唐茶 Chinese Tea
Roasted Chicken with Honey Garlic Sauce
瓦煲鱼皮豆泡
Hong Siew Fish Skin with Japanese Bean Curd in Clay Pot
咸鱼炒香港芥兰
Stir-fried “Hong Kong” Kailan with Salted Fish
脆炸咸蛋鲍鱼菇
Deep-fried Crispy Oyster Mushroom with Salted Egg
丝苗飯
Steamed Rice
唐茶
Value Set Menu (C) 8 persons - RM380
雙拼冷熱葷 Duo Hot and Cold Combination Starter
"四川"酸辣海鲜豆腐
"Szechuan" Style Assorted Seafood and Bean Curd Soup
烧蜜汁牛肉
Roasted Beef with Honey Garlic Sauce
瓦煲松鱼头
Clay Pot Fish Head
Chinese Tea
宫保鲜尤
Value Set Menu (B) 4 persons - RM128
瓦煲三菇豆泡
加那布魚鰾
豆豉鲮鱼炒时菜
Chilled Baked Fish Belly with Salad
咸菜鸭汤
Salted Vegetable with Duck Soup
酱蒸尼罗红鱼
Steamed Red Tilapia Fish with Tau Cu Sauce
瓦煲香茅牛
Braised Lemongrass Beef Ribs in Clay Pot
Stir-fried Squid with Dried Chili Braised Trio Mushroom with Japanese Bean Curd Fried Dace in Seasonal Vegetable
港式明爐燒鴨�� Five Spice Roasted 1/2 Duck
丝苗飯
Steamed Rice
唐茶
Chinese Tea
奶油椰丝虾
Butter Cream Coconut Prawn
All Prices are inclusive of 6% GST
DESSERT
D1.)
瑞园炸雪糕
D2.)
迷你火锅饼
Swiss-Garden Deep-fried Ice Cream RM15 A choice of Durian, Chocolate, Yam or Vanilla. Fusion Mini Pan Cake
D3.)
冷冻香芒布丁
Chilled Mango Pudding D4.)
RM15
泥茸香草酱
Vanilla Sauce with Three Layer Cream D5.)
RM15
RM15
冻香椰燕窝
Chilled Bird’s Nest in Coconut
泥茸香草醬
CHEF’S RECOMMENDATION Vanilla Sauce with Three Layer Cream
Did You Know ? Indulging in your favourite dessert changes your mind and body in a positive way. Foods that have a naturally high percentage of carbohydrates help the brain and body produce chemicals such as serotonin that contribute to overall emotional well-being.
Chef’s Recommendation All Prices are inclusive of 6% GST
RM25
BEVERAGE
Soft Drinks
Coca-Cola, Coke Light, Sprite, Ginger Ale, Ginger Beer, Soda Water & Tonic Water
Chinese Tea RM10
Freshly Squeezed Juice Apple Juice, Watermelon Juice, Pineapple Juice & Orange Juice
RM15
Dai Hong Pou 大红袍 Shui Sin 水仙 Yuk Kwai 肉桂 Kam Kun Yam 金观音 Qi Lan 奇兰 Hiong Pin 茉莉花茶 1st Grade Yuk Kwai 顶级肉桂
RM12 RM12 RM12 RM12 RM12 RM12 RM100 per pkt
Chilled Juice
Apple Juice, Pineapple Juice & Orange Juice
Ice Lemon Tea
RM11
RM11
Mineral Water Perrier Water R/O Water
RM15 RM8
Did You Know ? Chinese Tea forms an important part of Chinese culture and is used in various ceremonies including weddings. Legend has it that tea was discovered by Emperor Shennong in 2737BC, when a leaf fell into a pot of boiling water.
Gourmet Coffee Single Espresso Double Espresso Long Black Flat White Cafe Latte Cappuccino Mocha Hot Chocolate
RM7 RM11 RM10 RM10 RM10 RM10 RM12 RM12
Ice Coffee Black Coffee White Coffee Mocha Coffee Ice Chocolate
RM12 RM12 RM14 RM14
Tea Selection
Jasmine Tea, Chamomile Tea, Peppermint Tea, English Breakfast, Earl Grey, Darjeeling Tea
RM10
All Prices are inclusive of 6% GST
What makes Hong Kong Cuisine special Due to its small geographical size, Hong Kong contains a high number of restaurants per unit area. Taking into account the fact that Chinese ethnicity makes up 94% of the resident population, it’s no surprise then that Chinese cuisine is naturally served at home. This aspect becomes more interesting when we consider that a vast majority of the Chinese people in Hong Kong are Cantonese, with equally sizeable segments of the population comprising of Hakka, Teochew and Shanghainese people. Over the years, this vibrant mix of cultures and traditions has led to the creation of home dishes that are distinctly Cantonese whilst also featuring elements of the other three types of cuisines. Another aspect of Hong Kong cuisine is the emphasis on using the freshest possible ingredients. As a result, grocery shopping is undertaken frequently and in smaller quantities where ingredients are picked up from local grocery stores and independent produce shops. Of late, supermarkets have become progressively more popular, too. The landscape of Hong Kong cuisine is constantly evolving and thanks to the uninterrupted contact between Hong Kong and the West, it’s not uncommon to find Western influences popping up in menus across Hong Kong. Always at the forefront of innovation, Hong Kong cuisine will continue to remain a key element that makes Hong Kong a highly desired travel destination.
APPETIZERS
A1.) A2.) A3.)
加那布魚鰾 Chilled Baked Fish Belly with Salad
A5.)
Chilled Baby Fungus with Fragrant Sesame
A8.) A9.)
A10.)
Chilled Garlic Snail
A11.) RM10
香芒貴妃絲 RM10
炒花椒鸭丝配花卷头或生菜
RM12
泰式酸辣鲍魚片 Chilled Abalone Slice in Hot & Sour Sauce
RM10
香口蒜香螺
RM10
Mantou, often referred to as Chinese steamed bun/bread, is a type of cloud-like steamed bread or bun popular in Northern China
RM10
香脆美人魚
Chilled Anchovies
A Choice of Mantou or Crispy Lettuce served with Pan-fried Shredded Duck
RM10
醋溜皮旦酸姜
Century Egg in Vinegar
酸辣銀魚仔 Chilled Shredded Top Shell with Sour Mango
RM10
甜辣海蜇花
Crispy Whitebaits served with Homemade Chili Oil
A6.)
RM10
麻香米奇耳 Chilled Sweet & Spicy Jelly Fish Flower
A4.)
A7.)
RM20
酥炸香脆软壳蚧 Deep-fried Crispy Soft Shell Crab
RM25
Did You Know ? Crabs will fatten themselves up to make it through the process of molting - where they discard the old shell in favour of a new and bigger one - and this process puts intense flavour into soft shell crabs. Soft shell crab is a true gourmet seafood delicacy.
Deep-Fried Crispy Soft Shell Crab
酥炸香口軟殼
CHEF’S RECOMMENDATION
Chef’s Recommendation All Prices are inclusive of 6% GST
SOUP
S1.)
蟹肉燕窝羹
Bird’s Nest with Crab Meat Soup S2.)
海皇海鲜羹
Braised Crab Roe Seafood Soup (Sea cucumber, fish lips, fish maw)
S6.)
RM30
"四川"酸辣海鲜豆腐羹 "Szechuan" Hot and Sour Soup
S5.)
RM30
竹笙燕窝羹
Bamboo Shoot Bird’s Nest Soup S4.)
RM30
"川式"蟹肉燕窝
"Szechuan" Style Bird’s Nest with Crab Meat Soup S3.)
S7.)
干贝带子海鲜羹
Double Scallop Seafood Soup (Sea cucumber, fish lips, fish maw)
RM18
S8.)
S9.) S10.)
炖玉竹枸子乌鸡汤
Double Boiled Yuzhu Wolfberry Black Chicken Soup
咸菜鸭汤
Double Boiled Duck with Salted Vegetable Soup Crabmeat and Sweet Corn Soup
Chef’s Recommendation All Prices are inclusive of 6% GST
RM12
黄芪当归人参炖鸡汤
Double Boiled Chicken with Tragacanth and Angelica
RM12
RM18
RM18
Bird’s Nest with Crab Meat Soup
蟹肉燕窩羹
The double boiled cooking technique is used to prepare delicacies such as Chinese herbal soup. The ingredients are placed in a pot that is placed within a larger pot filled with water. The water in the outer pot gets heated up and it will cook the soup in the inner pot by induction.
RM18
蚧肉粟米羹
CHEF’S RECOMMENDATION
Did You Know ?
RM18
ROASTED DISHES
RD1.)
港式燒鸭 Roasted Whole Chicken 1/2 Roasted Chicken 1/4 Roasted Chicken
RD2.) 港式明爐燒鴨 Five Spice Roasted Whole Duck 1/2 Roasted Duck 1/4 Roasted Duck
RM50 RM25 RM15
RM68 RM35 RM20
RD3.) 燒腊拼盘 Mix Roasted Combination Platter 选择: 燒鳮,鹵鳮,蜜汁鳮,鹵鴨,燒鴨,蜜汁牛肉
INDIVIDUAL PLATTER RD10.) RD11.)
RM20
RD6.)
RD12.) RD13.)
RD7.)
RD16.)
Roasted Honey Chicken Rice with Vegetable RM15 & Soup
RM17
丝苗飯
RM2
葱香飯�
桂花豉油鸡飯
RM15
RM2
上汤云吞~�
Selection of 1 Roasted Item with Superior Wonton Noodle Soup RD17.)
RM17
港式蜜汁燒牛肉
Steamed Fragrant Oil Rice
港式蜜汁鸡飯
RM15
干捞面/ 选择�
Selection of 1 Roasted Item with Superior Egg Noodle in Special Soy Sauce (Dry)
RM15
港式 蜜汁牛肉飯
RM15
Did You Know ?
桂花豉油鴨飯
"Chaozhou" Soy Duck Rice with Vegetable & Soup RD9.)
RD15.)
Roasted Chicken Rice with Vegetable & Soup RM15
Beef Char Siew Rice with Vegetable & Soup RD8.)
桂花豉油燒鴨
Steamed White Rice
港式燒鸡飯
"Chaozhou" Soya Chicken Rice with Vegetable & Soup
桂花豉油鸡
Beef Char Siew
INDIVIDUAL SET
RM15
Braised Blossom Chicken with Special Soy Sauce RM15
RD14.)
RD5.)
Roasted Chicken with Honey Garlic Sauce
Braised Blossom Duck with Special Soy Sauce
Please select 3 Items (Roasted Chicken, Soya Chicken, Honey Roasted Chicken, Soy Duck, Roasted Duck, Beef Char Siew)
RD4.)
港式蜜汁燒鸡
RM15
Char siew is a cooking method where BBQ meat is marinated with honey and our Chef's secret sauce.
港式豉油鴨飯
Roasted Five Spice Duck Rice with Vegetable RM15 & Soup Chef’s Recommendation All Prices are inclusive of 6% GST
ROASTED DISHES
港式明炉燒鴨 Five Spice Roasted Whole Duck
All Prices are inclusive of 6% GST
Did You Know ? The history of the roast duck can be traced back to the Ming Dynasty, which is about 600 years ago. Cooks from all over China travelled to the Forbidden City and wanted to cook for the Emperor because only the best chefs could enter the palace kitchens.
POULTRY DISHES 仔口水鸡
CHEF’S RECOMMENDATION "Szechuan" Chicken in Clay Pot
Did You Know ? The clay in a clay pot is alkaline in nature. This helps to neutralise the pH balance of the food being cooked by interacting with the acid present in the food. Foods that are naturally acidic will acquire some natural sweetness.
PD1.) PD2.)
Small
Medium
RM15
RM22
RM15
RM22
RM15
RM22
Stir-fried Chicken with Hot Chilli Bean Sauce RM15
RM22
煲仔囗水鸡
"Szechuan" Chicken in Clay Pot
梅香咸鱼鸡煲
Braised Chicken with Salted Fish PD3.) PD4.) PD5.)
家乡式鸡煲
Home-style Chicken Pot
鱼香鸡球煲
梅香咸鱼蒸鸡肉饼
Steamed Minced Chicken with Salted Fish
Small serves 1-2
|
RM17
RM25
Medium serves 3-4 Chef’s Recommendation All Prices are inclusive of 6% GST
BEEF & LAMB DISHES
Signature Braised Lemongrass Beef Rib in Clay Pot
招牌瓦 煲 香茅牛
CHEF’S RECOMMENDATION
Did You Know ?
B1.)
招牌瓦煲香茅牛
Signature Braised Lemongrass Beef Rib in Clay Pot B2.)
B5.)
RM38
RM18
RM25
RM18
RM25
RM18
RM25
RM18
RM25
RM18
RM25
瓦煲黑椒牛柳
Stir-fried Black Pepper Beef in Clay Pot
京都羊扒肉
"Oriental" Style Lamb Loin Chop B6.)
RM28
瓦煲红燒羊腩
Hong Siew Lamb Rack in Clay Pot B4.)
Medium
瓦煲红燒牛腩
Hong Siew Beef Brisket in Clay Pot B3.)
Small
The Hong Siew method of cooking meat in a liquid over a low heat for a long time breaks down the connective tissue naturally found in meat. Braising for a longer period of time lets the meat soak up the moisture and any flavours from the accompanying vegetables or herbs. This results in succulent meat and a full-bodied sauce, packed with flavours!
四川宫保牛柳肉
"Szechuan" Style Fried Beef Slice with Dried Chili Small serves 1-2
|
Medium serves 3-4
Chef’s Recommendation All Prices are inclusive of 6% GST
FRESH RIVER PRAWN & PRAWN DISHES 江南式煎大河蝦
CHEF’S RECOMMENDATION Pan-fried River Prawn in "Jiangnan Style"
Did You Know ? Farmed freshwater prawns belong to the genus Macrobrachium, of which about 200 species live in tropical and subtropical climates. Giant river prawns can reach up to 32cm in body size.
FRESH RIVER PRAWN FP1.)
江南式煎大河虾
Pan-fried River Prawn in "Jiangnan" Style FP2.)
PRAWN DISHES FP3.)
清蒸大河虾
Great Steamed River Prawn
干烧XO虾录
Wok-fried Prawn with Dried Shrimp Paste
RM38 FP4.)
奶油椰丝虾
Creamy Coconut Prawn
RM38 FP5.) FP6.)
RM26
RM26
港式豉汁虾录
Stir-fried Prawn in Black Bean Sauce
RM26
奶油蛋丝虾
Cream Butter Prawn with Egg Floss
RM26
Chef’s Recommendation All Prices are inclusive of 6% GST
SEAFOOD & FISH DISHES
SEAFOOD DISHES SF1.)
宫保鲜尤
Stir-fried Squid with Dried Chilli SF2.)
Stir-fried Squid Flower with Black Pepper Sauce SF5.)
SF7.)
SF8.)
Wok-fried Fresh Scallop with Dried Shrimp Paste
SF11.)
Stir-fried Fresh Scallop with Black Pepper Sauce
RM20
RM25
宫保桂花蚌
Stir-fried Mussels with Dried Chili and Osmanthus
RM18
红烧鲍汁响螺
RM25
瑞园海鲜煲
Swiss-Garden Seafood Pot
RM28
香菇海参鲍鱼煲
Sea Cucumber Abalone Mushroom Pot
Chef’s Recommendation All Prices are inclusive of 6% GST
SF19.)
RM55
咖哩松鱼头
Curry Fish Head in Clay Pot
RM55
豉汁蒸松鱼头
Steamed Fish Head with Black Bean Sauce
RM55
鱼类选泽/Selection of Fish: 尼罗红鱼/ Red Tilapia Fish 银雪鱼/Silver Cod Fish Fillet 石班鱼/Grouper Fish 甲鱼/Sea Bass Fish
RM38 RM58 RM68 RM48
RM25
三菇花胶煲
(Squid, prawn, sea cucumber, sea asparagus, fish fillet)
SF13.)
RM25
瓦煲鱼皮豆泡
Hong Siew Conch Slice in Abalone Sauce SF12.)
RM25
黑椒炒带子
Braised Fish Maw with Trio Mushroom SF10.)
SF18.)
干炒XO鲜带子
Hong Siew Fish Skin & Japanese Bean Curd in Clay Pot SF9.)
SF17.)
RM18
RM18
瓦煲松鱼头 Clay Pot Fish Head
RM18
RM18
辣子鱼片
Wok-fried Fish Fillet Hot Chilli Sauce SF16.)
渔香炒鲜带子
"Szechuan" Style Fried Fresh Scallop SF6.)
SF15.)
RM18
炒黑椒鲜尤
酸甜鱼片
Sweet & Sour Fish Fillet
RM18
豉椒炒鲜尤
Stir-fried Squid Flower with Black Bean Sauce SF4.)
SF14.)
鱼香炒鲜尤
"Szechuan" Style Fried Squid Flower SF3.)
FISH DISHES
RM38
做法选泽/Choice of Cooking & Sauce: 豉油皇清蒸(Steamed with Superior Soy Sauce) 酱蒸(Steamed with Tau Cu Sauce) 豉汁蒸(Steamed with Black Bean Sauce) 姜茸蒸(Steamed with Grated Ginger) 潮州蒸(Steamed Chaozhou Style) 酸甜汁(糖醋)炸(Deep Fried with Sweet & Sour Sauce) 川式渔香(炸)(Deep Fried Hot Chili Bean Sauce) 辣子酱(Deep Fried Fragrant Spicy Sauce)
FISH DISHES
瓦 煲 松魚頭
Did You Know ? Fish bones and cartilage are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium.
CHEF’S RECOMMENDATION Clay Pot Fish Head
Chef’s Recommendation All Prices are inclusive of 6% GST
VEGETABLE DISHES
VD1.)
炒咸魚香港芥蘭
Fried "Hong Kong" Kailan with Salted Fish VD2.)
VD4.) VD5.)
VD7.)
Fried "Hong Kong" Choy Sum with Garlic
VD9.)
Fried Mix Vegetable in Clay Pot
VD12.)
RM12
RM12
炒XO羊角豆
Fried Lady Finger with Dried Shrimp Chili Paste
VD13.)
干煸四季豆苗
Stewed Baby French Bean Miao with Hot Chili Bean Sauce
RM12
VD14.) VD15.) VD16.) VD17.)
瓦煲三菇豆泡
RM12
Deep Fried Crispy Oyster Mushroom with Salted Egg
RM12
炒腐乳油麦菜
Wok Fried Romain Lettuce with Preserved Bean Curd
四川麻婆豆腐 煲
CHEF’S RECOMMENDATION
"Szechuan" Mapo Tofu Pot
Chef’s Recommendation All Prices are inclusive of 6% GST
RM12
RM12
青炒双笋
Stir-fried Asparagus & Sea Asparagus
RM15
甜豆炒珊瑚蚌
Fried Sweet Bean with Coral Clam
RM15
玉芦笋带子
Stir Fried Asparagus with Scallop
RM15
西兰花虾仁
Stew Shrimp with Broccoli
RM12
"四川"麻婆豆腐煲
RM12
豆豉鲮魚炒时菜
玉子豆腐煲
Braised Bean Curd with Minced Chicken
RM12
苏炸咸蛋鲍魚菇
Fried Dace in Seasonal Vegetable
渔香茄子煲
"Szechuan" Mapo Tofu Pot VD10.)
RM12
煲仔罗汉素
Braised Trio Mushroom with Japanese Bean Curd VD8.)
RM12
蒜米香港菜远
"Szechuan" Style Braised Aubergine in Clay Pot VD6.)
RM12
咸魚炒银芽
Fried Bean Sprouts with Salted Fish VD3.)
VD11.)
Did You Know ? The feel of "Szechuan" Mapo Tofu is described by cooks using seven specific Chinese adjectives: crisp, spicy hot, hot temperature, fresh, tender and soft, aromatic, and flaky.
RM15
SPECIAL RICE
Wok-fried Rice with Fragrant XO Sauce
炒Xo香口飯
CHEF’S RECOMMENDATION
Did You Know ? SR1.) SR2.) SR3.) SR4.) SR5.) SR6.)
咸鱼炒饭
Wok-fried Rice with Salted Fish
RM13
杨州炒饭
Yong Chow Fried Rice
RM13
炒黑椒饭
Wok-fried Rice with Black Pepper
RM13
炒XO香口饭
Wok-fried Rice with Fragrant XO Sauce
RM13
银鱼仔炒饭
Wok-fried Rice with Anchovies
RM13
海鲜炒香饭
Wok-fried Rice with Seafood SR7.)
Contrary to common belief, XO sauce is not made from cognac but is a spicy seafood sauce that originated in Hong Kong in the 1980s.
RM13
咸鱼三菇鸡粒饭
Braised Salted Fish Chicken Rice
RM13
Chef’s Recommendation All Prices are inclusive of 6% GST
NOODLE
Did You Know ? The giant river prawn is one of the most cultivated freshwater prawns in the world and has been introduced into more than 40 countries!
粉絲大蝦
CHEF’S RECOMMENDATION River Prawn with Glass Noodle in Clay Pot
N1.)
N2.) N3.) N4.) N5.)
干炒咸鱼米粉
Wok-fried Bee Hoon (Rice Vermicelli) with Salted Fish
RM13
干炒虾米水晶面
Fried Crystal Noodle with Dried Shrimp
RM13
干炒牛肉河
Wok-fried Beef Kway Teow
RM13
粉丝大虾煲
River Prawn with Glass Noodle in Clay Pot
RM38
瓦煲生虾煎生�
Clay Pot Sang Har Noodle
Chef’s Recommendation All Prices are inclusive of 6% GST
RM38
SET MENU
Value Set Menu (A) 2 persons - RM58
香芒贵妃丝
Chilled Shredded Top Shell with Sour Mango
"四川"酸辣海鲜豆腐羹
"Szechuan" Style Assorted Seafood Bean Curd Soup
蜜汁燒鸡
清炒蒜米香港菜远
Wok-fried “Hong Kong” Choy Sum with Garlic
丝苗飯
Steamed Rice
唐茶 Chinese Tea
Roasted Chicken with Honey Garlic Sauce
瓦煲鱼皮豆泡
Hong Siew Fish Skin with Japanese Bean Curd in Clay Pot
咸鱼炒香港芥兰
Stir-fried “Hong Kong” Kailan with Salted Fish
脆炸咸蛋鲍鱼菇
Deep-fried Crispy Oyster Mushroom with Salted Egg
丝苗飯
Steamed Rice
唐茶
Value Set Menu (C) 8 persons - RM380
雙拼冷熱葷 Duo Hot and Cold Combination Starter
"四川"酸辣海鲜豆腐
"Szechuan" Style Assorted Seafood and Bean Curd Soup
烧蜜汁牛肉
Roasted Beef with Honey Garlic Sauce
瓦煲松鱼头
Clay Pot Fish Head
Chinese Tea
宫保鲜尤
Value Set Menu (B) 4 persons - RM128
瓦煲三菇豆泡
加那布魚鰾
豆豉鲮鱼炒时菜
Chilled Baked Fish Belly with Salad
咸菜鸭汤
Salted Vegetable with Duck Soup
酱蒸尼罗红鱼
Steamed Red Tilapia Fish with Tau Cu Sauce
瓦煲香茅牛
Braised Lemongrass Beef Ribs in Clay Pot
Stir-fried Squid with Dried Chili Braised Trio Mushroom with Japanese Bean Curd Fried Dace in Seasonal Vegetable
港式明爐燒鴨�� Five Spice Roasted 1/2 Duck
丝苗飯
Steamed Rice
唐茶
Chinese Tea
奶油椰丝虾
Butter Cream Coconut Prawn
All Prices are inclusive of 6% GST
DESSERT
D1.)
瑞园炸雪糕
D2.)
迷你火锅饼
Swiss-Garden Deep-fried Ice Cream RM15 A choice of Durian, Chocolate, Yam or Vanilla. Fusion Mini Pan Cake
D3.)
冷冻香芒布丁
Chilled Mango Pudding D4.)
RM15
泥茸香草酱
Vanilla Sauce with Three Layer Cream D5.)
RM15
RM15
冻香椰燕窝
Chilled Bird’s Nest in Coconut
泥茸香草醬
CHEF’S RECOMMENDATION Vanilla Sauce with Three Layer Cream
Did You Know ? Indulging in your favourite dessert changes your mind and body in a positive way. Foods that have a naturally high percentage of carbohydrates help the brain and body produce chemicals such as serotonin that contribute to overall emotional well-being.
Chef’s Recommendation All Prices are inclusive of 6% GST
RM25
BEVERAGE
Soft Drinks
Coca-Cola, Coke Light, Sprite, Ginger Ale, Ginger Beer, Soda Water & Tonic Water
Chinese Tea RM10
Freshly Squeezed Juice Apple Juice, Watermelon Juice, Pineapple Juice & Orange Juice
RM15
Dai Hong Pou 大红袍 Shui Sin 水仙 Yuk Kwai 肉桂 Kam Kun Yam 金观音 Qi Lan 奇兰 Hiong Pin 茉莉花茶 1st Grade Yuk Kwai 顶级肉桂
RM12 RM12 RM12 RM12 RM12 RM12 RM100 per pkt
Chilled Juice
Apple Juice, Pineapple Juice & Orange Juice
Ice Lemon Tea
RM11
RM11
Mineral Water Perrier Water R/O Water
RM15 RM8
Did You Know ? Chinese Tea forms an important part of Chinese culture and is used in various ceremonies including weddings. Legend has it that tea was discovered by Emperor Shennong in 2737BC, when a leaf fell into a pot of boiling water.
Gourmet Coffee Single Espresso Double Espresso Long Black Flat White Cafe Latte Cappuccino Mocha Hot Chocolate
RM7 RM11 RM10 RM10 RM10 RM10 RM12 RM12
Ice Coffee Black Coffee White Coffee Mocha Coffee Ice Chocolate
RM12 RM12 RM14 RM14
Tea Selection
Jasmine Tea, Chamomile Tea, Peppermint Tea, English Breakfast, Earl Grey, Darjeeling Tea
RM10
All Prices are inclusive of 6% GST
