= Spicy     (v) = vegetarian


APPETISERS

 

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 Spears8.00
(v)
Grilled Waterchestnut & Seaweed Chilli Dumplings 6.50
  Shredded Smoked Chicken with Spring Onion 7.50
 Satay Beef in Peanut Sauce8.00
  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
     

SOUP  

  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

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 9.50
  Minced Prawn Lettuce Rolls 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

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
  Steamed Seabass Fillet with Ginger & Spring Onion 17.00
SEA FOOD

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

HOT PLATE
  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

POULTRY

  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

BEEF

  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
  Orange Zest Fillet Steak & Shitake Mushrooms 14.00
  Tangy Beef Fillet with Spinach & Choi Sum Salad 14.00

PORK

  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

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 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

NOODLES

(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

VEGETABLES

(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 Spears8.00
(v) Vegetable Sake Claypot with Vermicelli, Lilyflower, Tofu & Asparagus 9.00
(v) Shitake Mushrooms Stir-Fried in Oyster Sauce 8.00

RICE

  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
  Mixed Vegetable Fried Rice 6.00
(v) Jasmine Steamed Rice 3.00

DESSERT

  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

 

Traces of nut may be found in any dish