農曆新年菜譜 / Chinese Lunar New Year Cuisine 2017
Available 23 Jan – 5 Feb / 適用於1月23日至2月5日
龍 遊 金 湯 (金湯海皇燕窩羹) Superior Pumpkin Broth with Seafood and Bird’s Nest
| (每位 per person) 288
|
豐 收 漁 年 (崧子桂花魚) Sweet and Sour Mandarin Fish with Pine Nuts
|
298 |
金 柳 玉 衣 (金沙蝦球) Wok-fried King Prawn coated in Salted Duck Egg Yolk |
318
|
哈 哈 大 笑 (茄汁煎中蝦) Pan Fried King Prawn with ketchup Sauce |
318 |
牛 市 連 連 (醬爆蓮藕安格斯牛柳) Sautéed Angus Beef with Lotus Root in Honey Sauce
|
298 |
豪 情 顯 萬 仗 (生菜片蠔豉崧) Sautéed Minced Oyster, Diced Mushroom, Celery, Bamboo Shoot, Nuts and Water Chestnut served with Lettuce Leave
|
238
|
財 源 廣 進 (玉環瑤柱甫) Braised Hairy Melon Ring stuffed with Conpoy in Oyster Sauce topped with Black Moss |
238 |
發 財 利 好 事 (發菜蠔豉扣豬月利) Braised Dried Oyster with Pork Tongue and Black Moss in Oyster Sauce
|
208
|
金 銀 滿 屋 (金沙海鮮炒飯) Seafood Fried Rice with Salty Egg Yolk |
228
|
擔 擔 豐 收 (擔擔麵) Sichuan Noodle in Peanut Broth with Minced Pork and Spring Onion (Dan Dan Noodle)
| (每位 per person) 128
|