Entrée
Slow roasted suckling pig served with jelly fish
Crab claw served with mild sweet and sour sauce
Shark fin soup infused with crab meat
Main
Half lobster served in a ginger & shallot sauce, served with noodles
Twice cooked quail seasoned in garlic
Steamed barramundi in a traditional spring onion soy-sauce
Lotus leaf fried rice
Dessert
Mango pudding & creme caramel (alternating)