Li Bai - Newton/Balmoral

Cold Cucumber with Vinegar and Garlic 手拍青瓜

Deep-fried Hong Kong Silver Fish with Salt and Pepper 盐香白饭鱼

Marinated Sliced Chicken with Chinese Wine and Jelly Fish 陈年花雕海蜇醉鸡片

Braised Beancurd and Seafood Spicy Sauce 海鲜麻婆豆腐

Braised Stuffed Scallop Topped with Fresh Crab Meat 玉带红梅

Sautéed Fresh Prawn in “Sichuan” Sauce 川式虾球

Deep-fried Prawn with Wasabi Mayo 千岛虾球

Deep-fried Canadian Cod with Ginger 金姜煎鲈鱼

Baked Canadian Cod with Ophiopogon Root and Honey 蜜汁麦冬焗鲈鱼

Sautéed Fresh Scallop, Coral Clam and Asparagus in X.O. Chili Sauce XO 酱芦筍炒带子珊瑚蚌

Sautéed Asparagus and Yellow Fungus with Mushroom 绿耳仙霞

Stir-fried Monkey Head Mushrooms with Asparagus and Cashew Nut in Spicy Sauce 宫保猴头菇

Braised Beancurd with Bamboo Pith, Japanese Mushroom and Choy Sum 菜运竹笙花菇扒豆腐

Braised Spinach Beancurd with Golden Mushroom and Conpoy 金菇瑶柱菠菜豆腐

Sautéed Diced Fillet of Beef with Black Pepper and Garlic in Red Wine Sauce 红酒黑椒牛柳粒

Braised Pork Spare Rib in Special Sauce 京都排骨

Chinese Style Pan-Fried Fillet Steak in Special Sauce (Per Person) 中式牛柳

Sautéed Sweet and Sour Pork 菠萝炒咕噜肉

Stir-fried Diced Chicken with Asparagus and Cashew Nut in Spicy Sauce 宫保鸡丁

Stewed Rice Vermicelli with Shredded Pork and Preserved Vegetables 雪菜肉丝焖米粉

Stir-fried Special Fish Noodle with Prawn in Supreme Stock 高汤虾球焖鱼茸麺

Fried Rice with Crabmeat, Egg White and Conpoy 蛋白瑶柱蟹肉炒饭

Fried Rice in “Yang Zhou” Style 杨州炒饭

Vegetarian Fried Rice 上素斋炒饭

White Rice (白饭）

Roasted Duck (Half) 烧鸭

Superior Soya Sauce Marinated Chicken (Half) 桶子油鸡

Crispy Roasted Chicken (Half) 脆皮吊烧鸡

Barbecued Meat Combination 烧味拼盘

Thick Soup of Pumpkin and Mixed Vegetable 杂菜南瓜茸羹

Hot and Sour Seafood Soup 海鲜酸辣汤

Double-boiled Clear Chicken Broth with Bamboo Pith, Tientsin Cabbage and Mushroom 竹笙燉三宝

Fish's Cartilage Soup with Fish Maw and Goji Berry 杞子花胶沙鱼骨汤

Bird’s Nest Buddha Jumps Over the Wall 燕窝佛跳墙

Chin Chow Aloe Vera 艳阳芦荟

Chilled Herbal Jelly 药材龟苓膏(冻)

Sweetened Cream of Mango and Pomelo with Sago 杨枝甘露 (冻)