Lai Wah Heen

Serves four. Diced seafood medley stir fried with vegetables and fried noodles.

Per piece. Coated with shrimp mousse.

Per piece. In a crispy fold.

Four pieces.

3 pieces. Filled with mixed vegetable and mushroom.

4 pieces

3 pieces

Per person. Garnished with fish roe.

Per person. With baby shrimp, shredded chicken, deep forest mushrooms, and egg drop.

Per person. Suspended in a clear consomme.

With your choice of wok baked with ginger and scallions or deep fried and seasoned with pepper salt.

Wok baked with black bean and soy sauce or deep fried with garlic.

In a sweet sauce with sundried chili pepper

Flavoured with truffle and truffle sauce.

With bean paste, garlic and vegetables.

Wok fried with a dust of shrimp roe.

In cantonese sweet sauce.

With sundried chili peppers.

In sweet hoisin sauce.

Pork belly

Glazed with a sweet and sour sauce with lychee fruit.

Two course.

Stir fried diced chicken with cucumbers and cashew nut in a spicy bean paste.

Flavoured with soy sauce, rice wine, and vinegar.

Glazed with honey and dusted with sesame seeds.

With pineapple and vegetable medley.

With a rainbow of carrot, celery, and seasonal vegetables.

Spicy diced tofu with minced pork and pickled vegetables.

With seasonal vegetable.

Topped with shiitake mushrooms braised in oyster sauce.

With Chinese rice wine and ginger. 

Flavoured with spicy szechuan sauce.

In house-made cured ham conpoy chili sauce

In lotus leaf.

Small.

On a bed of crispy fried noodles in black bean sauce.

Flavoured with deep fried garlic.

With diced chicken.

With diced pineapple.

With shrimp and pork flavoured with curry.

With assorted seafood.

With shrimp, vegetables, and shredded cured ham.