Begin the auspicious meal with yee sang, and move on to tender steamed garoupa with chilli and garlic, and wok-fried tiger prawns with Vietnamese five-spice powder. Then, have the menu highlight: braised abalone with fish maw, sea cucumber, dried oyster and sea moss in claypot. End the meal on a sweet note with deep-fried nian gao with banana cream, and chilled sea coconut with red dates. Each set menu comes with steamed rice with preserved assorted meat, yam and chicken sausages wrapped in lotus leaves.
|Event phone:||03 7681 1159|