Picked from only the youngest shoot of leaves, the most superior graded of Oolong.

One of the best green tea which concealed with delicate fresh green leaves flavour.

Generally recognised for its unmissable jasmine fragrance.

A type of interesting Chinese tea leaves, in between of green and red tea leaves.

This elegant flavour of tea leaves, which only survives in a temperature of 15 - 18°C throughout its growth.

These dark tea leaves need to be fermented to bring out its best flavour. Also aid in Slimming and improving digestive system.

Hot appetizer platter includes crispy seaweed, seafood rolls with mango, vegetarian spring rolls, moon in king prawn’s tummy, sesame prawns on toast

Consist of scallop dumplings in spinach juice pastry, vegetable dumplings in carrot juice pastry and traditional Ha-Kau prawn dumplings, steamed to perfection & served in traditional Chinese bamboo basket

Mashed prawns and bamboo shoots, wrapped in special dumpling pastry and steamed to perfection

Spinach juice and flour made pastry with diced scallops, served in bamboo basket

Minced pork, prawns and Chinese mushrooms wrapped in special dumpling pastry, garnished with a sprinkle of crab meat

Carrot juice and flour made pastry with diced vegetables, served in bamboo basket

Traditional Shanghai small dumplings filled with minced prawns, bamboo shoots & Chinese mushrooms, served with chilli oil

Traditional Shanghai snack, marinated pork fillings wrapped in soft and juicy pastry, pan fried to perfection and served with red vinegar and ginger strips

Grilled marinated chicken on skewers with Malaysian satay sauce *(marinate & sauce contain nuts)

Served with or without grated dried scallops

A Shanghai vegetarian surprise, comprising bamboo shoots, carrots, beansprouts & Chinese mushrooms

Slightly battered and stir fried with salt and pepper

Mashed fresh prawns spread over bread with sesame seeds on top and deep fried to golden brown

Preserved duck egg yolk, wrapped by curl king prawn floured and deep fried. Served in halves

Soft-shell crabs marinated in Malaysian sauce, lightly battered and deep fried to crispy

Soft-shell crabs lightly flour, and stir fried in salt and pepper

Soft-shell crabs slightly deep fried to golden brown and crispy, then stir fried with egg yolk, butter, crushed garlic and sweet basils

Deep fried king prawn, then stir fried in shredded fried egg yolk, butter, crushed garlic and sweet basils

Fresh squid dipped in light batter and deep fried, then wok-fried with chilli, salt and pepper

Stir fried minced chicken with chopped mixed vegetables, served with fresh lettuce & hoi sin sauce

Carefully prepared and marinated before deep-fried, then wok-fried with chilli, salt and pepper

Shredded roast pork, shrimps, Chinese mushrooms bamboo shoots and Beancurd cooked in chilli and vinegar soup base

Vegetarian version of the above

Minced prawns, chicken, Chinese mushrooms and bamboo shoots, wrapped in Shanghai won-ton pastry cooked in clear soup

Superior soup base

Shark’s fin braised with superior Chinese ham and broth with bamboo shoots

Shredded dried scallop and Chinese mushroom, sea-cucumber, stew in imperial sauce Imperial sauce – stew at least 6 hours until flavours are fully extracted from smoked ham, pork bones and free-range chicken

Choices of Crispy Pork Slices, Honey Roasted Pork, Roast Duck, Braised Chicken in Soya Sauce & Barbecue Spare Ribs (except Suckling Pig)

Choices of Crispy Pork Slices, Honey Roasted Pork, Roast Duck , Braised Chicken in Soya Sauce & Barbecue Spare Ribs (except Suckling Pig)

Served without shell

Slightly battered served with pineapple & green peppers. Served without shell

Noodle-basket with Szchuan chilli sauce. Served without shell

Chef’s special seafood flavour spicy sauce. Served without shell

Served without shell

Served without shell

With mashed prawns

King prawns, scallops, squid & monk fish slices in Szchuan spicy sauce

Chef’s special seafood flavour spicy sauce

Authentic Shanghai lamb recipe; well marinated with Shanghai spices and chilli, wok-fried over high flame and served with dried seaweed

Lightly floured crispy chicken fillets served in sweet lemon sauce

Lightly floured crispy chicken with pineapple and green peppers

Well known fruity Peking sauce made from crushed soya bean wheat flour & soya sauce

Noodle-basket with Szchuan chilli sauce

Chicken fillets deep fried to perfect, then stir fried in plum sauce. This is the next option if you fancy a change from sweet and sour sauce

Corn-fed free range chicken pieces with skin and bone on, dry fried to perfect with garlic, light and thick soya sauce. Then stir fried with rice liqueur, bean paste, and sweet basils

Served with carrots and celery slices streak of beef, lightly floured and deep fried to brittle crispy. Then stir fried with carrots and celery with mandarin sauce sauce.

Authentic Shanghai beef recipe; well marinated with Shanghai spices and chilli, wok-fried over high flame and served with dried seaweed

Lightly floured and deep fried pork pieces served with pineapple and green peppers

Marinated & deep fried then slow cooked in hot bean sauce with Chinese mushrooms

Sliced fillet steak marinated with “5 spices” and stir fried in high flame with crushed garlic, dried chilli, spring onions and red chilli peppers

King prawns, squid and scallops in chef’s special seafood-flavour chilli sauce

Beancurd, Chinese mushrooms, Cantonese pickles, asparagus, mangetout, green peppers, bamboo shoots, carrots and pinenuts in hot bean sauce

Tofu with vegetables in a spicy hot bean sauce

Traditional vegetables with beancurd, serve in hot pot

Served in hot pot

Diced beancurd topped with minced beef & chilli, served in hot pot

‘Gai Lan’ a kind of Chinese mustard green, stir fried with minced pork and salted fish

Roast pork, shredded chicken, shrimps, green peas and egg

Diced mixed vegetables fried rice

With chicken and prawns, wrapped in lotus leaf and steamed to perfection

Beansprouts chow mein

Fine rice noodles with roast pork, shredded chicken, shrimps, beansprouts, green peppers, spring onions, egg and curry powder, garnished with sprinkle of sesame seed