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Chef Chan’s headline recipes include Flame-grilled Drunken Roasted Goose with Goose Broth, an upgrade on familiar chicken inspired by the classic Shunde specialty ‘Drunken Goose’. The rich, hearty showstopper is dramatically flamed with wine on stunning table presentation.
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Signature hotpot toppings with the new broths include a signature Homemade Meat Ball Platter of silky fowl meat ball, pork meat ball with mustard, beef meat ball with coriander and cuttlefish ball stuffed with cheese.
Deluxe Assorted Dried Seafood Soup is showcasing a wide range of premium seafood such as abalone, fish maw and sea cucumber.
Meat specialties of Beef Blade, Marrow and Brisket Deckle; Bean Curd Skin , Fresh Purple Chinese Yam and prized seafood including Canadian Geoduck, Alaskan Crab and Australian Abalone, available at market prices.