Suckling Pig and Mud Crab in Tom Yum Broth is a classic combination from Chef Chan’s hometown Macau, with his own innovative recipe for a spicy Thai twist of tom yum soup on a magnificent umami-packed medley of crowd-pleasing hawker stall favourite savory suckling pig with aromatic vegetables and handpicked seasonal seafood spotlighting whole mud crabs, fresh shrimps and clams.
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Exceptional hotpots curated by award-winning Executive Chef Chan Wai-Teng are a cut above the familiar with an innovative twist on tradition, from premium local and international ingredients.
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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.