= Spicy     (v) = vegetarian Appetisers Soup Intermediate's Fish Seafood Hot Plate Poultry Beef Pork Lamb Tofu Noodles Vegetables Rice Desserts         Mixed Hor d’oeurves – with 5 appetisers (vegetarian optional, minimum of  2 people) 10.00 p/p   Sesame Seed Prawn Toast with Wood Ear Mushrooms on Fried Seaweed 7.50   Butterfly King Prawns 11.00   Thai Prawn Crackers with Seaweed & Grated Scallops 3.50 (v) Fried Seaweed, with Cashew Nut & Grated Scallop 5.50 (v) Vermicelli & Wood Ear Mushroom Spring Rolls 6.00   Honeyed Barbecue Pork Ribs 7.50 Chilli Peppersalt Pork Ribs 8.00   Crispy Duck Roll 8.00   Grilled or Steamed Pork & Coriander Dumplings 6.50   Grilled or Steamed Prawn & Waterchestnut Dumplings 8.50 (v) Steamed Asparagus Spears 8.00 (v) Grilled Waterchestnut & Seaweed Chilli Dumplings 6.50   Shredded Smoked Chicken with Spring Onion 7.50   Satay Beef in Peanut Sauce 8.00   Sate Chicken in Peanut Sauce 7.50   Satay Tofu in Peanut Sauce 6.00 Yunnan King Prawns with Chilli & Garlic 11.00   Prawn Patties with Lime Leaves & Chilli 10.00       back to top      Wun Tun Soup with Shrimp 5.50   Crabmeat or Chicken with Sweetcorn Soup 5.50 (v) Baby Sweetcorn Soup 5.00 Szechwan Hot & Sour Chicken Soup 5.50 (v) Szechwan Hot & Sour Vegetable Soup 5.00 Tom Yum Soup with Prawns 5.50 back to top   Saint Jacks - Steamed Scallops with Vermicelli 8.50       in Blackbean Sauce(2)     Chicken Autumn Lettuce Rolls 10.00 (v) Mixed Vegetable Autumn Lettuce Rolls 9.50   Mixed Prawn Lettuce Roll 12.00   Braised Fresh Lobster on Noodles with 33.00       Spring Onion & Ginger or Blackbean & Chilli       Aromatic Crispy Duck     with Pancakes, Spring Onion, Cucumber & Plum Sauce qtr: 13.00, half: 23.00, whole: 38.00 back to top Emperor Fish - Fillets of Fish & Egg Paper wrapped around 14.00   Prawns in a Spring Onion Sauce     Sake Claypot Seabass 23.00   with Lilyflower, Red Dates, & Wood Ear Mushroom     Steamed Seabass with Spring Onion & 33.00   Ginger or Blackbean & Chilli     Pan Grilled Seabass with Ginger & Chilli 33.00   Steamed Seabass Fillet with Ginger & Spring Onion 17.00 back to top   Tao Peng Prawns -Spicy Chilli & Garlic Stir Fry 14.00   Beijing Prawns - Delicate Spiced Dish,    Beaten Egg & Garlic 14.00 Kung Po King Prawns with Hot Chilli 14.00   Sweet & Sour King Prawns 14.00   King Prawns with Cashew Nuts 14.00   King Prawns with Green Pepper in Blackbean Sauce 14.00   King Prawns with Fresh Asparagus 14.00   Bird’s Nest with Scallops, Prawns & Squid 14.00   Chilli King Prawns with Green Beans 14.00   Sake Claypot mixed Seafood with Lilyflower,    Red Dates, & Wood Ear Mushroom 23.00 back to top   Cantonese Fillet Steak with Spring Onion & Ginger 14.00 (v) Mixed Vegetables in Blackbean or Satay Sauce 8.50   Cantonese Prawns, Lamb or Chicken with Spring Onion & Ginger 14.00/13.50/12.50 back to top     Roast Duck 12.50 Sichuan Diced Chilli Chicken 11.50   Fried Chicken in Honey & Lemon Sauce 11.50   Chicken with Cashew Nuts 11.50   Cantonese Chicken in Blackbean Sauce 11.50   Satay Chicken with Green Pepper & Onion 11.50 Kung Po Chicken with Chilli & Pepper 11.50 Sweet & Sour Chicken 11.50 Thai Red Curried Chicken 11.50   Chicken with Lemongrass & Cracked Black Pepper 11.50 Sake Claypot Chicken with Lilyflower, Red Dates, & Wood Ear Mushroom 13.00 back to top     Cantonese Beef with Blackbean Sauce 12.00 Szechwan Deep Fried Shredded Beef with Chilli 12.00   Stir-Fried Beef with Fresh Asparagus 12.00   Stir Fried Beef with Spring Onion & Ginger 12.00   Fillet Steak with Lemongrass & Cracked Black Pepper 14.00   Stir-Fried Ribeye Beef with Spinach 12.00   & Shitake Mushrooms in Oyster Sauce     Orange Zest Fillet Steak & Shitake Mushrooms 14.00   Tangy Beef Fillet with Spinach & Choi Sum Salad 14.00 back to top   Sweet & Sour Pork 11.50   Stir-Fried Mu-Shu Pork (served with Pancakes) with Wood Ear Mushrooms & Lilyflower 12.00 Shredded Pork with Chilli & Onions 11.50 back to top   Stir-Fried Lamb with , Chilli & Orange Zest 12.00   Stir-Fried Lamb with Spring Onion 12.00   Lamb with Lemon Grass & Cracked Black Pepper 12.00 back to top   (v) Tofu Box with Choi Sum 9.50 Ma Po Braised Tofu with Minced Beef in Chilli 9.50 Kung Po Tofu with Hot Chilli 7.50 (v) Tofu with Green Pepper in Blackbean Sauce 7.50 back to top   (v) 'Shou Tao’ Noodles with Chinese, Straw, & Wood Ear Mushrooms 8.50 (v) Crispy Noodles with Chicken or Vegetable or Beef 9.50/8.00/9.50 (v) Stir-Fried Noodles with Spring Onion & Beansprouts 6.50 Singapore Style Noodles with Shrimp & Roasted Pork 9.50 (v) Pud Thai Noodles with or without Prawns 10.00/9.00 back to top (v) Sea-Salted Aubergine Stir-Fried in Shaoshing Wine 7.00 (v) Buddha’s Delight - Mixed Vegetables 7.00 (v) Choi Sum in Oyster Sauce 7.00 (v) Lotus Root & Mangetout 7.00 (v) Braised Brocolli 7.00 (v) Green Beans with Garlic in Oyster Sauce 7.00 (v) Steamed Spinach in Oyster Sauce 7.00 (v) Steamed Asparagus Spears 8.00 (v) Steamed Asparagus Spears 8.00 (v) Vegetable Sake Claypot     with Vermicelli, Lilyflower, Tofu & Asparagus 9.00 (v) Shitake Mushrooms Stir-Fried in Oyster Sauce 8.00 back to top     Lotus Leaf Rice with Prawns & Scallop 10.00   Emperor’s King Prawn Fried Rice 7.00   Spring Onion & Egg Fried Rice 4.50   Special Yeung Chow Fried Rice 6.00 (v) Mixed Vegetable Fried Rice 6.00 (v) Jasmine Steamed Rice 3.00 back to top     Haagen-Daaz Ice Cream 4.00   Cookies & Cream, Macadamia Nut, Belgian Chocolate, Pralines & Cream, Strawberry or Vanilla Loseley Sorbet - Lemon & Lime, Orange or Raspberry 4.00   Hot Toffee Apple or Banana sprinkled with Sesame Seeds 4.50   Toffee Apple or Banana with Ice cream 5.00   Fresh Mango 4.50   Seasonal Fresh Fruit S.P.   Longan - Thai Lychees 4.00   Fresh Strawberry (seasonal) 4.50 back to top Traces of nut may be found in any dish