TRILOGY PLATTER

lychee fruit salad
steamed crystal dumpling
vegetarian prawn with orange dressing

 

DOUBLE-BOILED FRENCH MOREL SOUP

chinese cabbage, bamboo pith, and flower mushroom

 

 

STEWED TOFU

bailing mushroom, seasonal Greens, and black truffle

 

 

DEEP-FRIED VEGETARIAN FISH

assorted mushroom

 

FRIED RICE

with preserved olive vegetable

 

 

DOUBLE-BOILED TIANJIN PEAR

infused with tangerine peel

Vegan

Artboard 1.png