Enjoy this roasted chicken dish with traditional Chinese herbs which dates back to the Qing Dynasty. Ingredients such as yu zhu, codonopsis root, red dates, wolfberry, dong quai, hui san and ginseng are boiled for one and a half hours to extract the flavours. The labour-intensive process has a whole chicken saturated in soya sauce and deep-fried until golden brown before enveloping the boiled ingredients and chicken in a combination of lotus leaves. The combo is then wrapped in a thin layer of non-toxic clay and steamed for three hours before finally being served. A labourious and delicate process indeed. To ensure sufficient time for preparation, diners are advised to place their orders in advance. Available for lunch and dinner daily.