A banquet dish that's disappearing fast, but Fook Lam Moon is determined in keeping it alive. This double-stuffed and boiled delight is a cross between a turducken and haggis. First, the chef packs bird's nests into a boneless chicken. Then, the whole bird is stuffed into a pig stomach, before it's all steamed together with the restaurant's signature secret broth. The preparation requires skilful hands as the thin pork tripe can easily tear. The tripe is infused with a tasty broth while the bird's nest absorbs the chicken flavour; this is layer upon layer of flavour and texture.
$3,400 for a party of four to five – orders must be placed 24 hours in advance