11.00am ¨C 3.00pm FRIDAY | SATURDAY | SUNDAY Bookings advisable
Minimum of TWO people
* we use only free-range eggs & poultry *our menus feature organic produce * no MSG used |
* Yum Cha banquets cannot be altered because ALL items are hand-crafted daily by Master Chef Rui |
FISH CONGEE |
Congee w. sliced sea bass fillet |
SHAO MAI |
Two shao mai of pork, prawn & black fungi |
SPINACH DUMPLING |
Transparent dumpling filled w. finely chopped spinach, rice noodles & egg |
PRAWN DUMPLING |
Traditional Jiao Zi of prawn meat |
VEGETARIAN DUMPLING |
Two dumplings of finely diced seasonal vegetables |
STEAMED PORK BUN |
Steamed dim sum of pork mince and prawn |
STEAMED SCALLOP W. SILKEN TOFU |
Plump scallop slowly steamed served on a bed of silken tofu w. light chilli sauce |
STEAMED PORK SPARE RIBS |
Tender pork spare ribs steamed w. Bokchoy Tang sauce |
STEAMED EGGPLANT W. CHICKEN STRIPS |
Steamed Chinese eggplant w. light soy sauce |
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EGG TART |
DEEP FRIED SEASAME BALL |
TARO & WATERMELON SEED BISCUIT |
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YUM CHA BANQUET II11.00am ¨C 3.00pm FRIDAY | SATURDAY | SUNDAY Bookings advisable |
* we use only free-range eggs & poultry *our menus feature organic produce * no MSG used |
* Yum Cha banquets cannot be altered because ALL items are hand-crafted daily by Master Chef Rui |
|
CHICKEN CONGEE |
A congee w. sliced chicken fillet |
|
SHAO MAI |
Two shao mai of pork, prawn & black fungi |
|
SPINACH DUMPLING |
Transparent dumpling filled w. finely chopped spinach, rice noodles & egg |
|
PRAWN DUMPLING |
Traditional Jiao Zi of prawn meat |
|
VEGETARIAN DUMPLING |
Two dumplings of finely diced seasonal vegetables |
|
STEAMED PORK BUN |
Steamed dim sum of pork mince & prawn |
|
STEAMED PORK SPARE RIBS |
Succulent pork spare ribs steamed w. Bokchoy Tang sauce |
|
BLACK BEAN BEEF BALLS |
Beef balls steamed w. black bean sauce |
|
RED BEAN CAKE |
A rice flour cake filled w. red bean paste |
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