CNY 8-Course Menu by Chef Jo Ann

鱼生；Blue Fin Tuna tossed in Seasonal Greens, Pomegranate, Nuts, and Goma Dressing 🥗 

醉虾; Herbal Live Tiger Prawns with Wolfberries in Seafood Stock 

龙猪； Handmade Pork Ball with Dragonfruit & Mango Sauce 

盆菜；Cantonese Style Claypot Poon Choy with Yoshihama Abalone, Japanese Pearl Mushrooms, Sea Cucumber, Dried Baby Scallops, layered with Vegetables 

螃蟹；Poached Broccoli with Crab Meat in Superior Broth

叉烧；Iberico Pork Belly Caramelized Char Siew 

龙虾；Longevity Live Lobster Mee Pok 

红点；Slow Cooked Red Bean in Sago with Premium Thai Coconut Ice Cream

Option: 

鱼翅；Double Boiled Superior Sharks Fin Soup with Fish Maw in Claypot (+$35)

Chef reserves the right the substitute items of similar value in the event of unavailability.