| No. | Dish | Key Ingredients / Method | Highlights |
|---|---|---|---|
| 1 | ★ Rich Fish-Head Soup (Thousand Island Lake) | 6+ jin Thousand Island Lake fish head / slow-simmered in stock for 4 hours / with hand-made fish balls | Milky-white broth, tender fish — the signature centerpiece |
| 2 | ★ Abalone-Sauce Braised Goose Feet | Selected large goose feet / dried-abalone sauce simmered 3 hours / garnished with bok choy | Soft, tender goose feet in a rich abalone sauce — a classic Cantonese preparation |
| 3 | ★ Steamed Australian Lobster with Garlic Vermicelli | 1.7+ jin Australian lobster / minced garlic / vermicelli base | Bouncy, springy lobster meat with rich garlic aroma |
| 4 | Steamed Leopard Coral Grouper | 1.2 jin live grouper / drizzled with ginger-scallion oil / traditional Cantonese steaming | Pure fish flavor — sweet, tender and silky |
| 5 | Scallion-Braised Sea Cucumber | Kanto sea cucumber (or Dalian sea cucumber) / stir-fried with scallions / glossy sauce | Soft and springy sea cucumber, richly aromatic with scallions |
| 6 | Pan-Seared M9 Wagyu with Black Truffle | M9+ Australian wagyu / black truffle shavings / gently pan-seared medium-rare | Distinct marbling, melts in the mouth |
| 7 | Crispy-Skin Pigeon | Shiqi squab from Zhongshan / crispy-skin glazing technique / carved at the table | Crackling skin, tender juicy meat, golden-red color |
| 8 | Seasonal Greens in Supreme Broth | Organic vegetables arriving daily / broth with century egg and lean pork | Light and refreshing, balances the meal |
| 9 | Ham-Stewed Conch Soup | Jinhua ham / large conch slices / gently simmered 3 hours | Rich, full-bodied broth with crisp-tender conch |
| 10 | Mango Pomelo Sago / Ginger Milk Curd | Mango sago pudding / ginger-infused milk curd (choose one) | A classic Hong Kong-style dessert finale |