Themed Afternoon Tea for Two

Desserts Winter Stag: Blackcurrant, Lemon & Raspberry Cake Snowfall Fantasy: New York Cheesecake Winter Log: Nut & Chocolate Delight Green Apple, Coconut & Passion Fruit Tart Scones with Homemade Jam Savories Foie Gras & Gingerbread Toast with Raspberry Gelée Smoked Turkey Mousse & Pumpkin Bread Lobster Cups with Horseradish Cream Sauce Christmas Fruit Platter Beverages Strawberry Matcha Vienna Coffee

Single Buffet Dinner from Friday to Sunday (Except for public holidays)

Single Buffet Dinner from Friday to Sunday

Single Lunch for "All You Can Eat" (Except for public holidays)

Limited-Time Offer: Fresh Salmon Sashimi Platter Burrata Cheese Salad with Dual Colors Cantaloupe with Italian Prosciutto Tom Yum Seafood Medley Cantonese-Style Slow-Brewed Soup Beef Balls with Dried Tangerine Peel Golden Fried Dough Sticks Pan-Fried Radish Cake with Cured Meat Dragon Fruit & Pomelo Bun and 40+ exquisite dim sum options, all available for unlimited ordering!

The chef employs ancestral techniques, simmering premium abalone to translucent perfection, preparing fish maw until jade-like smoothness. The roasted goose glistens with golden crispness, the free-range chicken perfected through traditional poaching method. Each ingredient embodies timeless craftsmanship, layered in custom clay pots where secret-recipe sauce slowly infuses - condensing Lingnan's culinary heritage into every exquisite layer.

Fresh abalone: 6 pieces Fish maw: 6 pieces Roasted goose: 6 pieces White cut chicken: 6 pieces Braised pork belly (Kou rou): 6 pieces Dried oysters: 6 pieces Pork knuckle: 0.5 piece (half) Shrimp: 10 pieces Fat choy: 5g Lotus root: 150g Dried bean curd sticks (Zhǐzhú): 100g Baby bok choy: 150g White radish / Daikon: 150g Abalone sauce: 750g Clay pot (for the "Poon Choi / Basin Feast"): 1 unit

The chef's expertise brings sea cucumbers to ideal softness, fish maw to translucent fullness. Paired with select abalone in specially prepared sauce, this creation continues traditional methods, allowing delicacies to harmonize over slow fire - much like the warmth of family reunion, every bite deserves savoring.

Liaodong sea cucumber: 8 pieces Fresh abalone: 8 pieces Fish maw : 8 pieces Roasted goose: 8 pieces White cut chicken: 8 pieces Braised pork belly: 8 pieces Dried Oysters: 8 pieces Pork knuckle: 0.5 piece (half) Shrimp: 10 pieces Fat choy: 5g Lotus root: 250g Dried bean curd sticks: 100g Baby bok choy: 250g White radish / Daikon: 250g Abalone sauce: 1000g Clay pot (for Poon Choi / Basin Feast): 1 unit