PDF《至高荣誉金奖名馔》

人民币订价, 另15%附加费 Prices are in RMB and subject to 15% surcharge 香港旅游发展局主办美食之最大赏 至高荣誉金奖名馔 Gold Distinction Award Dishes Hong Kong Tourism Board Best of the Best Culinary Awards 芙蓉黄金虾 Deep-fried Prawns with Salted Egg Yolk and Sautéed Fresh Milk ?498

4 只4pieces 茶皇熏鸡 Smoked Crispy Chicken with Chinese Tea Leaves ?188 全只 Whole bird ?98 半只 half bird 金奖名馔 Gold Award Dishes Hong Kong Tourism Board Best of the Best Culinary Awards 流金影月翠玉龙 (蟹粉龙虾球) Fried Fillet of Lobster Topped with Shanghai Crab Meat and Roe 时价 Seasonal Price

4 件4pieces 预订, 时价 Advance order seasonal price 金汤珍珠香茜鱼蓉羹 Braised Fish Soup with Egg White and Fungus ?188 例窝 Standard portion ?58 每位 per person 富贵樱花虾蛋白炒饭 Fried Rice with Dried Baby Shrimps and Ham ?108 例盆 Standard portion 人民币订价, 另15%附加费 Prices are in RMB and subject to 15% surcharge 怀旧招牌菜式推介 Traditional Signature Dishes 例standard 杏汁炖白肺 Double Boiled Pig'

s Lung Soup with Almond Cream 每位 Per person ?

68 凤城鱼云羹 Braised Fish Head Soup with Barbecued Pork and Conpoy 每位 Per person ?

68 江南百花鸡(一天预订) Deep-fried Crispy Chicken Stuffed with Shrimp Paste 每只 ?

218 水煮桂鱼片 Poached Sliced Mandarin Fish in Chili Oil ?

238 沙律烟鲳鱼 Baked Pomfret with Salad Dressing ?

198 原笼蒸蟹饭 Steamed Whole Crab on Fried Rice ?

218 桂花鳝球 Fried Sliced Eel with Osmanthus Sauce ?

128 铁板烧汁h蚝 Fried Oyster with Japanese Sauce on Sizzling Plate ?

218 脆皮牛坑腩 Deep-fried Crispy Beef Brisket ?

128 豆酥银鳕鱼 Fried Sliced Cod Fish with Crispy Soy Bean Puree ?

168 香辣子鸡 Stir-fried Chicken with Dried Chili ?

118 蜜烧金钱鸡 Roasted Pork Wrapped with Chicken Liver in Honey Sauce ?

108 人民币订价, 另15%附加费 Prices are in RMB and subject to 15% surcharge 香煎琵琶豆腐 Fried Minced Bean curd Stuffed with Shrimp Paste and Ham ?

108 虾子生根捎愀 Braised Mashed Bean curd and Fish Paste with Shrimp Roe Sauce ?

108 金华戈渣 Deep-fried Egg Custard with Yunnan Ham ?

108 葡汁h酿响螺 Baked Stuffed Sea Conch with Portuguese Sauce 每位 Per person ?

128 h酿蟹盖 Baked Stuffed Crab Shell 每位 Per person ?

98 人民币订价, 另15%附加费 Prices are in RMB and subject to 15% surcharge 行政总厨推介 Recommendation from Executive Chinese Chef 例standard 宫廷瑶柱干捞翅 Sautéed Superior Shark'

s Fin with Dried Scallop 每位 Per person ?

488 唐古拉米扣辽参 Braised Sea Cucumber with Siberian Rice 每位 Per person ?

218 什菜红酒烩牛尾 Braised Oxtail with red wine and vegetables ?

188 药膳水晶鸡 Boiled Chicken with Chinese Herbs 半只 全只 ?

88 ?

168 闽南茶皇h肉排 Baked Pork Ribs with Chinese Tea Leaves ?

98 酱皇杏鲍菇炒猪爽肉 Wok-fried Pork with Abalone mushroom ?

98 人民币订价, 另15%附加费 Prices are in RMB and subject to 15% surcharge 前菜 Starter 例standard 闽南炸五香 Deep-Fried Pork and Vegetables Roll ?

58 Xo 酱虫草花拌鲜螺片 Cold Cordyceps Flower and Sliced Whelk with XO Sauce ?

78 糖醋小排骨 Sweet and Sour Spareribs ?

58 山西口水鸡 Steamed Chicken with Chili Sauce ?

58 五香牛腱肉 Braised Beef Shank with spicy sauce ?

68 川酱多春鱼 Deep-fried Capelins in Sichuan Sauce ?

58 葱油海蜇头 Chilled Jellyfish with Scallion Dressing ?