Vegetarian Tasting Menu

Crispy mushroom with wasabi sauce

Deep-fried taro, Steamed vegetarian dim sum

Yellow pumpkin soup

with vegetable dumpling

Sichuan style stir-fried assorted vegetables

with lily bulbs and gluten

Vegetarian mock duck

with black bean sauce and asparagus fried rice

Chilled Avocado

with coffee ice cream

Starters & Soups

Starters

Poached Maine lobster salad with exotic fruits

Tossed with style mildly spiced sauce

Wok-fried spicy chicken

With ginger, garlic, chilli and spring onions

Lobster spring rolls

With shitake mushrooms wrapped in bamboo leaf

Steam Alaskan king crab leg

With Chinese rice wine and ginger sauce

Wok-fried minced Australian beef

"sichuan style" in crispy katafi cones

Crispy Alaskan diver scallop

Wrapper in rice paper with Malaysian curry sauce

Crispy silver fish

With green mango, shallots, carrot and chili tossed tangy yuzu sauce

Pan Seared Australian lamb

Rolled with Enoki mushrooms and crisp bonito

Barbarie duck salad

On a bed of shallots, mesclun greens and pinenuts

Seared Alaskan diver scallops

With lemon-butter sauce, pear and petrossian ossetra caviar

Wok-fried sof shell crab

With tangy yuzu sauce and pomelo salsa

Crisp wasabi prawns

With wasabi cream, mango and ebiko

Drunken chicken sushi

With homemade chili sauce

Steamed dim sum basket

Yellow chive dumplings, river prawn dumplings, mushroom-crab-scallop dumplings

Maine lobster balls

Stuffed with tom yam consomme

Vietnamese prawn salad

Tossed with chili vinaigrette

Roasted duck and caviar

Wrapped in spinach pancake with hoi sin sauce

Vegetarian Starters

Seared Shanghai vegetable dumplings

With homemade Chinese vinegar and fresh ginger slivers

Steamed vegetarian dim sum basket

Bean curd vegetables, crystal vegetables and vegetarian Teochew dumplings

Stir-fried mixed vegetables

In black bean sauce garnished with Belgian endive

Vegetable salad with asparagus

Tossed with ginger and lemongrass vinaigrette

Deep-fried vegetarian platter

Seasonal vegetables in fried bean curd and taro skin

Pan-fried oyster mushrooms

With mesclun greens, lemongrass and black pepper

Sweet corn broth

With superior vegetable stock

Soup

Yellow pumpkin soup

With Alaskan scallop and ossetra caviar

Duck Broth

With dried scallops and bamboo pith

Tom Yum seafood

Lemongrass flavoured seafood broth with red chili

Double boiled shark's Tin soup

With chicken

Hot and sour soup "Sichuan style"

With seafood

Monk jumps over the wall

Double-boiled soup with abalone, dried scallops, superior shark's fin, sea cucumber and dried shitake mushrooms

To be ordered 24hrs in advance

Main dishes

Meat and Poultry

Wok-fried Wagyu beef tenderloin and foie gras

With capsicum, onion and port wine sauce

Almond coated crisp chicken

Stuffed wilh prawns served with plum-chili sauce

Crisp Kurobuta pork Thai style

With lychee, capsicum, sweet and sour sauce

"Guiyang" style spicy chicken

With onions, mushrooms, chili and bell peppers

Roasted Moulard duck off the bone

With jelly fish and homemade hoisin sauce

Grilled Kurobuta pork

With Malaysian curry sauce

Wok-fried minced Australian lamb

With vegetables, XO chili sauce and crispy buns

Grilled premium USDA Black Angus beef tenderloin

With onion, mushroom, capsicum and hoisin sauce

Pan seared Australian lamb chops

With mildly spiced Thai green curry sauce

Fish and seafood

Oven baked Chilean sea bass

Laced with Japanese sake sauce

Steamed Chilean sea bass

With green ginger sauce and homemade Chinese vinegar

Chili Srilankan crab "Port Kelang" style

Wok-tossed with garlic and chili sauce, served with fried buns

Steamed cod fish

Willi vegetable pickles, spring on inns, chili in soy sauce

Stir-fried spicy tiger prawns

With lily bulbs and onions in Malaysian curry sauce

Wok-fried Maine lobster

Hunan style with lity bulbs and wing beans

Crispy Chilean sea bass

With G.H Mumm Champagne sauce

Wok-fried live Australian lobster XO

With wing beans, mushrooms, light red chili XO sauce

Wok-fried Seafood in hot plate

With homemade spicy black bean sauce

Deep sea jumbo prawns on lotus root

With curry leaves, salted egg and lemon sauce

Braised whole 4 head abalone

With black truffle and pakchoi

Crisp snow fish

Served with Japanese yakiniku sauce

Braised Alaskan King Crab

On a bed of glass noodles with shallots-butter sauce

Cantonese style Maine lobster

Braised with pakchoi in superior stock and served with homemade crispy noodles

Tiger prawns "sichuan style"

With toban chili sauce

Wok-flashed Australian scallops XO

With sugar snaps and light red chili sauce

Vegetables

Sichuan style French beans

Stir-fried with minced chicken

Morinaga tofu and aubergine

Tossed in black bean sauce and served in a claypot

Homemade spinach tofu

With Australian scallops and yellow superior sauce

Stir-fried morning glory

With preserved bean curd, ginger and chili

Spicy "Mapo" tofu

With minced chicken

Rice & Noodles

Stir-fried udon noodles

With Chilean sea bass and Chinese wine

Sing Zhou mic fen

Fried vermicelli, prawns and scallops Singapore slyle

Stir fried Beijing noodles

With shredded roasted duck and vegetables

Crispy homemade egg noodles

With Australian abalone and pakchoi in superior stoek

Beef hor-fun

Braised thick noodles with USDA Angus beef and black bean sauce

Chicken-black olives fried rice

With pork floss

Breeze fried rice

With seafood and ebiko

Egg fried rice

Steamed rice

Desserts

Paris-Beijing

Kayambe 72% chocolate, Sichuan pepper

Choconut

Vanuari 63% chocolate, almond, peanuts

"Asian" Opera

Japanese green tea, Kayambe 72% chocolate

Pina Colada

Coconut, mango

Yuzu

Matcha latte, sake

Chilled Avocado

Pistachio, coffee

Homemade Ice Creams

Pistachio, Caramel "fleur de sel", Chocolate, Vanilla

Homemade Sherbets

Mango, Strawberry-blackcurrant, Passion fruit, Coconut-litchi