Chef’s Specialties

Chunks of chicken, black mushrooms and bamboo shoots braised in a cp of rice wine, a cup of sesame oil and a cup of brown sauce, enhanced by ginger, basil and chili pepper

with onion and chili pepper in black bean sauce

Fresh cut pork loin seared by high flame, a specifically blended red wine sauce makes this a tart, yet sweet sensation.

Tofu, onions, yellow chives, cellophane noodles and shredded pork, stir fried, topped with an egg crepe, served with homemade pancakes

Chinese eggplant stuffed with seafood and showered with julienne vegetable sauce

Sliced chicken with green house yellow chives and straw mushrooms in precious Australian abalone sauce. A mighty 21st century dish

A combination of beef, chicken and jumbo shrimp with snow peas, celery and enoki mushrooms

Prime beef and fresh mushrooms simmered in a casserole with exotic XO sauce which consists of shrimp toe, dried scallop and herbs

Grilled fresh salmon steak with seasonal vegetables in a thick smooth dark sauce

Spice island’s favorite, pan-fried jumbo shrimp in the shell with shallot, garlic, ginger, scallion and peppercorn

Beef with Chinese eggplant in garlic sauce with chicken and broccoli and sweet red pepper in white sauce

Fried prime sirloin and scallops with vegetables in an exquisite Kung Po sauce

Splashing combination of jumbo shrimp, scallops, squid, fish cake and pan fried tofu with superb brown sauce braised in a ceramic casserole. A real treat

Minced shrimp with celery, pine nuts, black mushrooms, water chestnuts and sweet pepper, wrapped in lettuce. A truly refreshing dish

Minced chicken with celery, pine nuts, black mushrooms, water chestnuts and sweet pepper, wrapped in lettuce. A truly refreshing dish

Wok-seared with Chinese broccoli and black mushrooms

Diced lobster meat wrapped in tofu skin, pan-fried to golden brown. Served with a sweet pepper sauce