Coupled with avocado.

Roasted in open flame oven and glazed with rose dew honey.

Tossed with crispy garlic and chopped scallions.

Velvet egg and chopped scallions service for two.

Shredded pork, wood mushroom, and bamboo shoot service for two.

Roasted with open flame. Served with lotus buns and hoisin sauce.

 Golden Dungeness crab, scallions, and crispy garlic.

Glazed with soy nectar.

Chef refuse to disclose the recipes.

Creamy nectar and candied walnut.

Glazed with spicy nectar and minced red pepper.

With snow peas in Cantonese XO sauce.

Tossed in velvet egg.

With blue lake bean in Cantonese XO sauce.

Cubes of chicken breast on a bed of broccoli.

Cubes of chicken breast, snow peas, baby corn, and bamboo.

Bamboo shoot, onion, and peanuts in Sichuan spicy sauce.

Cubes of breast on broccoli.

With Cantonese XO sauce.

Wok-tossed prawns and chicken breast on broccoli.

Crispy breast of chicken with sweet lemon sauce.

Shredded cabbage and carrot. Served with steamed crepes and hoisin sauce.

Minced hot pepper and crispy garlic.

Slivers of tenderloin, onion, and green bell pepper.

With snow peas and Cantonese XO sauce.

Macadamia nuts, bell pepper, and onion.

Topped with honey glazed macadamia nuts.

 With leeks in XO sauce.

Stir-fried with lotus root and celery.

On a bed of Chinese mustard green.

Topped with spicy minced pork and chopped bell pepper.

Minced pork in Hunan spicy sauce.

With shrimp, scallops, and clams.

Scallops, shrimp, and calamari.

Glazed with spicy nectar and minced red pepper.

With snow peas in Cantonese XO sauce.

With blue lake bean in Cantonese XO sauce.