What Michelin say, “Opened in 2002, this is
most comfortable branch of this restaurant group and the only one which
specialises in Teochew dishes, like cold crab and sugar-coated yam. Look out
too for the Cantonese barbecue meat and assorted seafood dishes; more
contemporary offerings include chilled foie gras with sake and roasted suckling
pig with black truffle. Their wine cellar includes a good international
selection.”
Combination
of Sliced Peking Duck, Deep-fried Prawn Ball & Crab Meat Salad
Deep Fried
Crispy Beancurd with Salt & Pepper
Steamed
Sea Perch in Fermented Bean Sauce
Pan fried
Corn Beancurd with Sliced Truffle
Crispy
Pork Belly
Sugar
Coated Yam
Date
of dinner: 06/04/17
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