Braised 10-Head Australian Abalone in Supreme Oyster Sauce

One of the most prized treasures from the sea, abalone is naturally rich in Omega-3, protein, calcium, iron, iodine, vitamin B and other nutrients. The premium 10-head Australian dried abalone is braised in supreme oyster sauce until tender to the bite, a pleasing buttery goodness to be savoured.

Double-boiled Japanese Matsutake served in Hot Pot

Japan’s answer to the black truffle, the Matsutake mushroom can only be found in the wild and is hand harvested from the foot of pine trees. Prized for its rarity, unique spicy-fruity aroma and pine-like earthiness, the mushroom is a symbol of longevity for the Japanese. The traditional Cantonese technique of double-boiling with herbs fortifies the nutrition and rich earthy taste of Matsutake into a soup that is light and sweet as well as nourishing.

Garoupa in Lobster Soup

Using lobster instead of the usual chicken stock, the stock is first simmered to a high temperature before being rinsed over the garoupa to poach the fish to perfection, preserving the natural firmness of its flesh and enhancing its delicate sweetness.

Signature Crispy Peking Duck

Chef Fung’s Peking Duck – the best in Singapore – is a study of the most delectable crispy skin and succulent duck meat, served with 5 unique wraps and 5 dipping sauces. Diners can look forward to savouring their Peking Duck with a choice of Original, Pumpkin, Spinach, Bamboo Charcoal, or Beetroot wraps, and their fancied Traditional, Black Pepper, Sesame, Seafood, or Special Mixed sauces.

Sweet and Sour Pork on The Rocks

This all-time favourite Cantonese classic is served on ice-shavings to enhance the crunchy texture of its crisp shell, while accentuating the warm richness of the meat.

Zesty Pan-seared Wagyu Beef Cubes with Sea Salt and Lime

The highest graded Japanese A5 wagyu beef is pan seared with just sea salt and lime to highlight the mouth-watering savouriness and palate-coating richness of the exquisitely marbled meat.