= Spicy (v) = vegetarian
APPETISERS
Mixed Hor d’oeurves – with 5 appetisers | 10.00 p/p | |
| Sesame Seed Prawn Toast with Wood Ear Mushrooms on Fried Seaweed | 7.50 | |
| Butterfly King Prawns | 10.00 | |
| Thai Prawn Crackers with Seaweed & Grated Scallops | 3.00 | |
| (v) | Fried Seaweed, with Cashew Nut & Grated Scallop | 5.50 |
| (v) | Vermicelli & Wood Ear Mushroom Spring Rolls | 5.50 |
| Honeyed Barbecue Pork Ribs | 7.00 | |
|
Chilli Peppersalt Pork Ribs | 8.00 |
| Crispy Duck Roll | 7.50 | |
| 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 | 5.50 |
| Shredded Smoked Chicken with Spring Onion | 7.50 | |
| Satay Beef in Peanut Sauce | 8.00 | |
| Sate Chicken in Peanut Sauce | 7.00 | |
| Satay Tofu in Peanut Sauce | 5.50 | |
|
Yunnan King Prawns with Chilli & Garlic | 10.00 |
| Prawn Patties with Lime Leaves & Chilli | 9.00 | |
SOUP
| Wun Tun Soup with Shrimp | 5.50 | |
| Crabmeat or Chicken with Sweetcorn Soup | 5.50 | |
| (v) | Baby Sweetcorn Soup | 4.50 |
|
Szechwan Hot & Sour Chicken Soup | 5.50 |
| (v) | Szechwan Hot & Sour Vegetable Soup | 4.50 |
|
Tom Yum Soup with Prawns | 5.50 |
INTERMEDIATE'S
| Saint Jacks - Steamed Scallops with Vermicelli | 8.50 | |
| in Blackbean Sauce(2) | ||
| Chicken Autumn Lettuce Rolls | 10.00 | |
| (v) | Mixed Vegetable Autumn Lettuce Rolls | 9.00 |
| 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 |
MAIN COURSES
FISH
|
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 |
SEA FOOD
|
Tao Peng Prawns -Spicy Chilli & Garlic Stir Fry | 14.00 |
Beijing Prawns - Delicate Spiced Dish, |
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 |
HOT PLATE
| Cantonese Fillet Steak with Spring Onion & Ginger | 14.00 | |
| (v) | Mixed Vegetables in Blackbean or Satay Sauce | 8.00 |
| Cantonese Prawns, Lamb or Chicken with Spring Onion & Ginger | 14.00/13.00/12.00 |
POULTRY
| Roast Duck | 12.00 | |
|
Sichuan Diced Chilli Chicken | 11.00 |
| Fried Chicken in Honey & Lemon Sauce | 11.00 | |
| Chicken with Cashew Nuts | 11.00 | |
| Cantonese Chicken in Blackbean Sauce | 11.00 | |
| Satay Chicken with Green Pepper & Onion | 11.00 | |
|
Kung Po Chicken with Chilli & Pepper | 11.00 |
| Sweet & Sour Chicken | 11.00 | |
|
Thai Red Curried Chicken | 11.00 |
| Chicken with Lemongrass & Cracked Black Pepper | 11.00 | |
| Sake Claypot Chicken with Lilyflower, Red Dates, & Wood Ear Mushroom | 13.00 |
BEEF
| Cantonese Beef with Blackbean Sauce | 11.50 | |
|
Szechwan Deep Fried Shredded Beef with Chilli | 11.50 |
| Stir-Fried Beef with Fresh Asparagus | 11.50 | |
| Stir Fried Beef with Spring Onion & Ginger | 11.50 | |
| Fillet Steak with Lemongrass & Cracked Black Pepper | 14.00 |
PORK
| Sweet & Sour Pork | 11.00 | |
| Stir-Fried Mu-Shu Pork (served with Pancakes) with Wood Ear Mushrooms & Lilyflower | 12.00 | |
|
Shredded Pork with Chilli & Onions | 11.00 |
LAMB
|
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 |
TOFU
| (v) | Tofu Box with Pak Choi | 9.00 |
|
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 |
NOODLES
Ants Climbing up a Tree’ Stir-Fried Glass Vermicelli with Minced Chicken, Crabmeat & Spring Onion |
8.50 | |
| (v) | 'Shou Tao’ Noodles with Chinese, Straw, & Wood Ear Mushrooms | 8.50 |
| (v) | Crispy Egg Noodles with Chicken or Vegetable | 9.00/7.50 |
| (v) | Stir-Fried Noodles with Spring Onion & Beansprouts | 6.50 |
|
Singapore Style Noodles with Shrimp & Roasted Pork | 8.50 |
(v) |
Pud Thai Noodles with or without Prawns | 10.00/8.50 |
VEGETABLES
(v) |
Sea-Salted Aubergine Stir-Fried in Shaoshing Wine | 6.50 |
| (v) | Buddha’s Delight - Mixed Vegetables | 6.50 |
| (v) | Green Lotus Peak Pak Choi in Oyster Sauce | 7.00 |
| (v) | Lotus Root & Mangetout | 7.00 |
| (v) | Braised Brocolli | 6.50 |
| (v) | Green Beans with Garlic in Oyster Sauce | 7.00 |
| (v) | Steamed Spinach in Oyster Sauce | 6.50 |
| (v) | Steamed Asparagus Spears | 8.00 |
| (v) | Vegetable Sake Claypot with Vermicelli, Lilyflower, Tofu & Asparagus | 9.00 |
RICE
| Lotus Leaf Rice with Prawns & Scallop | 10.00 | |
| Emperor’s King Prawn Fried Rice | 7.00 | |
| Spring Onion & Egg Fried Rice | 4.00 | |
| Special Yeung Chow Fried Rice | 5.50 | |
| (v) | Jasmine Steamed Rice | 3.00 |
DESSERT
| Haagen-Daaz Ice Cream | 4.00 | |
Cookies & Cream, Macadamia Nut, Belgian Chocolate, |
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 |
Traces of nut may be found in any dish