APPETISERS 前菜 酥脆南乳鹌鹑腿, 牛油果熏鸡卷, 蜜汁菠萝虾 ( 位 ) Combination of Crispy Quail Leg marinated with Fermented Beancurd, Deep-fried Smoked Chicken rolled with Avocado in Thai Chilli Sauce, Wok-fried Prawn coated with Pineapple Sauce 酥脆南乳鹌鹑腿, 菠萝汁鳕鱼粒, 烧鸭 ( 位 ) Combination of Crispy Quail Leg marinated with Fermented Beancurd, Deep-Fried Cod Fish with Pineapple Sauce, Roasted Duck 蜜汁菠萝虾, 金牌碳烧黑猪腩, 潮州蒸粉粿 ( 位 ) Combination of Wok-Fried Prawn coated with Pineapple Sauce, Five Spice Roasted Yorkshire Pork Belly, Steamed Prawn and Chicken Dumpling with Vegetable, Peanut and Dried Shrimp 牛油果熏鸡卷, 蒜泥鹿儿岛白肉, 松露鲜菌水晶饺 ( 位 ) Combination of Deep-Fried Smoked Chicken rolled with Avocado in Thai Chilli Sauce, Chilled Sliced Kagoshima Pork with Garlic, Steamed Crystal Dumpling with Black Truffle and Fresh Mushroom (V) 港式片皮鸭 ( 半只或一只 ) Hong Kong-Style Peking Duck 中西乳猪件 ( 二人份 ) Duo Suckling Pig Experience (Hunan, China and Iberico, Spain) 港式烧味拼盘 ( 二人份 ) 金牌碳烧黑猪腩, 蜜汁烧鹿儿岛猪梅肉, 烧鸭, 海蜇 Hong Kong-Style Barbecue Platter Five Spice Roasted Yorkshire Pork Belly, Honey-Glazed Barbecued Kagoshima Pork Char Siew, Roasted Duck and Chilled Jellyfish 金牌碳烧黑猪腩 ( 二人份 ) Five Spice Roasted Yorkshire Pork Belly 香芒西柠鸭脯 ( 二人份 ) Boneless Roasted Duck with Fresh Mango in Lemon Sauce 金沙软壳蟹 ( 二人份 ) Wok-Fried Soft Shell Crab coated with Salted Egg Yolk 蜜汁烧鹿儿岛猪梅肉 ( 二人份 ) Honey-Glazed Barbecued Kagoshima Pork Char Siew 蒜泥鹿儿岛白肉 ( 二人份 ) Chilled Sliced Kagoshima Pork with Garlic 青瓜烙饼 ( 二人份 ) Pan-Fried Sliced Cucumber Pancake 20 PER PERSON 78 WHOLE 40 HALF 32 FOR 2 PERSONS 18 FOR 2 PERSONS 18 FOR 2 PERSONS 16 FOR 2 PERSONS 14 FOR 2 PERSONS 12 FOR 2 PERSONS
SOUP 汤, 羹 招牌浓鸡汤 Signature Double-Boiled Thick Chicken Broth Specialty soups by Cassia s Executive Chef Lee Hiu Ngai, prepared with fresh and premium collagen-rich ingredient and slow cooked for over eight hours. 官燕炖浓鸡汤 ( 位 ) Double-Boiled Thick Chicken Broth with Imperial Bird's Nest 花胶花菇鸳鸯贝炖浓鸡汤 ( 位 ) Double-Boiled Thick Chicken Broth with Fish Maw, Duo of Scallops and Flower Mushroom 龙虾带子芋丝炖浓鸡汤 ( 位 ) Double-Boiled Thick Chicken Broth with Lobster Medallion, Scallop, Bamboo Pith and Shredded Yam 生虾带子芋丝炖浓鸡汤 ( 位 ) Double-Boiled Thick Chicken Broth with Live Prawn, Scallop, Bamboo Pith and Shredded Yam 野菌炖浓鸡汤 ( 位 ) Double-Boiled Thick Chicken Broth with Assorted Wild Mushroom 红烧蟹肉燕窝 ( 位 ) Braised Bird s Nest with Crabmeat 海参干贝响螺炖松茸菇汤 ( 位 ) Double-boiled Matsutake Mushroom Soup with Sea Cucumber, Dried Scallop and Sea Whelk 韭黄瑶柱海味羹 ( 位 ) Braised Seafood Soup with Dried Scallop and Chives 酸辣海鲜羹 ( 位 ) Braised Seafood Hot and Sour Soup 羊肚菌菜胆花菇竹笙素汤 ( 位 ) Double-Boiled Soup with French Morel, Chinese Cabbage, Flower Mushroom and Bamboo Pith (V) 当日滋补炖汤 ( 位 ) Double-Boiled Nourishing Soup of The Day 68 PER PERSON 33 PER PERSON 33 PER PERSON 20 PER PERSON 68 PER PERSON 26 PER PERSON
LIVE SEAFOOD 游水海鲜 贵妃醉生虾 ( 八只 ) Live Drunken Prawn in Chinese Wine 48 (EIGHT PIECES) 游水生虾 ( 三百克起 ) 12 PER 100g Live Prawn (minimum 300g) 厨师介绍 : Chef Lee recommends the following cooking styles: - 白灼 Poached - 金银蒜开边蒸 Steamed with Garlic 小青龙虾 ( 三百五十克起 ) 16 PER 100g Young Lobster (minimum 350g) 厨师介绍 : Chef Lee recommends the following cooking styles: - 港式开边蒸 Steamed with Light Soya Sauce - 上汤开边焗 Baked with Superior Stock - 芝士蒜茸开边焗 Baked with Cheese and Garlic 东星斑 ( 五百克起 ) 18 PER 100g East Spotted Garoupa (minimum 500g) 笋壳 ( 五百克起 ) Soon Hock 16 PER 100g (minimum 500g) 厨师介绍 : Chef Lee recommends the following cooking styles: - 清蒸 Steamed, Hong Kong-Style - 油浸 Deep-Fried with Light Soya Sauce - 泰式炸 Deep-Fried with Thai Chilli Sauce - 蒜子火腩焖 Stewed with Garlic and Roasted Pork Belly
SEAFOOD 海鲜 黑松露原只三头澳洲鲍 ( 位 ) Stewed Whole Australian 3 Heads Abalone with Black Truffle 原只五头澳鲍烩海参 ( 位 ) Stewed Whole Australian 5 Heads Abalone with Sea Cucumber 黑松露野菌焗纸包鳕鱼 ( 位 ) Baked Cod Fish with Black Truffle and Wild Mushroom 糖心黑蒜蒸鳕鱼 ( 位 ) Steamed Cod Fish with Black Garlic and Light Soya Sauce 菠萝汁酥炸阿拉斯加碟鱼 ( 位 ) Deep-Fried Alaska Plaice Fish with Pineapple Sauce 辣汁软壳蟹伴炸馒头 ( 位 ) Wok-Fried Chilli Soft Shell Crab served with Deep-Fried Chinese Bun 菠萝汁明虾球 ( 位 ) Wok-Fried Prawn coated with Pineapple Sauce 上汤焗西班牙红虾 ( 位 ) Baked Spanish Prawn in Superior Stock 蒜子火腩豆腐焖海参煲 ( 二人份 ) Stewed Sea Cucumber with Garlic and Roasted Pork Belly in Claypot 碧绿炒斑柳 ( 二人份 ) Wok-Fried Garoupa Fillet with Seasonal Greens 柚子咕噜明虾球 ( 二人份 ) Sweet and Sour Crispy Prawn with Bell Pepper and Pomelo 沙茶酱粉丝生虾煲 ( 二人份 ) Wok-Fried Prawn with Glass Noodle and Sacha Sauce in Claypot 避风塘虾中虾 ( 二人份 ) Wok-Fried Crispy Garlic Prawn stuffed with Minced Shrimp, Bi Fong Tong Style 88 PER PERSON 68 PER PERSON 24 PER PERSON 22 PER PERSON 22 PER PERSON 48 FOR 2 PERSONS 26 FOR 2 PERSONS
MEAT 肉类 黑椒汁香煎澳洲顶级和牛粒 ( 位 ) Signature Wok-Fried Australian M9 Wagyu Beef with Black Pepper Sauce 水煮澳洲顶级和牛片 ( 位 ) Sichuan-Style Poached Sliced Australian M9 Wagyu Beef 碧绿烧汁排骨 ( 位 ) Baked Spare Rib with Seasonal Greens in Barbecue Sauce 虾籽花菇烩海参 ( 位 ) Braised Sea Cucumber with Flower Mushroom and Shrimp Roe 笼仔荷叶蒸鸡 ( 二人份 ) Steamed Chicken with Flower Mushroom and Chinese Sausage in Lotus Leaf 青椒蚝油炒牛肉 ( 二人份 ) Wok-Fried Sliced Beef with Green Pepper in Oyster Sauce 九层塔和牛松茄子煲 ( 二人份 ) Braised Minced Wagyu Beef with Eggplant and Basil in Claypot 姜葱生啫鸡球煲 ( 二人份 ) Braised Diced Chicken with Ginger and Onion in Claypot 咸鱼鸡粒豆腐煲 ( 二人份 ) Braised Diced Chicken with Salted Fish and Beancurd in Claypot 柚子咕噜鹿儿岛黑猪肉 ( 二人份 ) Sweet and Sour Crispy Kagoshima Pork with Bell Pepper and Pomelo 辣子炒鸡丁 ( 二人份 ) Sichuan-Style Wok-Fried Spicy Chicken with Dried Chilli 宮保酱爆鸡球 ( 二人份 ) Wok-Fried Chicken with Dried Chilli and Bell Pepper in Gong Bo Sauce 34 PER PERSON 32 PER PERSON 26 FOR 2 PERSONS
VEGETABLE 蔬菜 海味扒时蔬 ( 二人份 ) Braised Seasonal Vegetable with Dried Seafood 黄金三宝蔬 ( 二人份 ) Wok-Fried Crispy Eggplant, Pumpkin and Fresh Mushroom coated with Salted Egg Yolk 田园大丰收 ( 二人份 ) Wok-Fried Japanese Radish, Eggplant, Bell Pepper, Lily Bulb and Chive Flower with Garlic 海味扒自制豆腐 ( 二人份 ) Braised Homemade Tofu with Dried Seafood and Seasonal Greens 蒜茸炒时蔬 ( 二人份 ) Wok-Fried Seasonal Greens with Garlic 麻婆滑豆腐 ( 二人份 ) Spicy Mapo Tofu with Minced Pork 红烧野山菌素豆腐 ( 二人份 ) Braised Tofu with Wild Mushroom and Seasonal Greens in Brown Sauce (V) 26 FOR 2 PERSONS RICE AND NOODLE 饭, 面 上汤龙虾焖伊面 ( 位 ) Stewed Ee-Fu Noodle with Lobster in Superior Stock 香煎日本带子伴墨鱼汁意大利面 ( 位 ) Pan-Fried Japanese Scallop with Squid Ink Spaghetti 潮式海鲜自制墨鱼汁河粉 ( 位 ) Teochew-Style Wok-Fried Seafood Hor Fun with Homemade Squid Ink Sauce 香茅九层塔海鲜炒面线 ( 位 ) Wok-Fried Min Sin with Seafood, Lemongrass and Basil 渔香茄子烩丝苗 ( 位 ) Egg Fried Rice braised with Minced Pork, Eggplant and Salted Fish 咸鱼鸡粒炒饭 ( 位 ) Fried Rice with Diced Chicken and Salted Fish 橄榄菜素炒饭 ( 位 ) Fried Rice with Preserved Olive Vegetable (V) 36 PER PERSON 12 PER PERSON 12 PER PERSON 8 PER PERSON