New! Auspicious Abundance ‘Lo Hei’

Traditional Yu Sheng - Crispy Salted Egg Yolk Fish Skin

Traditional Yu Sheng - Abalone

Traditional Yu Sheng - Vegetarian

New! Double-boiled Chicken Soup with Abalone & Matsutake Mushrooms in Claypot

New! Braised Pork Belly, Sea Treasures & Baked Whole Chicken in Pot

Prosperity Sea Treasures in Wooden Pot

Deep-fried Pork Knuckle with Pickled Cabbage

Fortune Delight Crispy Silver Hill Duck with Glutinous Rice

Claypot Reunion Rice

Goodwood Homemade Dried Shrimp XO Sauce

Fortune Koi Fish 'Nian Gao' with Red Bean Paste

New! MJD Festive Treasures Takeaway 6-Course Menu (discount not applicable)

Crispy Eel coated with Vinegar Sauce and Sesame Seeds

Crispy Silver Bait Fish with Pork Floss

Fried Carrot Cake with Special XO Sauce

Deep-fried Tofu with Salt and Pepper

Marinated Red Jellyfish Flower

Double-boiled Supreme Bird's Nest with Crabmeat

Double-boiled Chicken Soup with Whole Abalone, Dried Scallops and Matsutake Mushrooms

Sichuan Hot and Sour Soup accompanied with Prawn Spring Roll

Double-boiled Chicken Soup with Dried Scallop and Cordyceps Flower

Double-boiled Chicken Soup with Prawn 'Wanton'

Braised Abalone with Dried Oysters, Flower Mushrooms, Black Moss and Sea Cucumber in Beancurd Pockets

Braised 2-head Abalone with Millets and Seasonal Greens in Golden Sauce

Braised Fish Maw with Sea Cucumber and Seasonal Greens

Braised whole Abalone with Sea Cucumber and Black Moss

Braised Dried Oysters with Flower Mushrooms, Sea Cucumber and Black Moss

Typhoon Shelter Squid and Soft Shell Crab

Fresh Prawns served in Two Styles

Sautéed Fresh Scallops with Asparagus and Hon Shimeji Mushrooms

Sautéed Prawns with Dried Red Chilli

Wok-fried King Prawns with Creamy Salted Egg Yolk and Lotus Chips

Steamed Sea Perch with Black Fungus and Golden Mushrooms in Superior Soya Sauce

Legendary Wood-fired Beijing Duck served with Homemade Crepes

Crispy Silver Hill Duck served with Homemade Crepes

Pan-fried U.S. Kurobuta Pork with Melted Onions

Deep-fried U.S. Kurobuta Pork Cubes with Sweet and Sour Sauce

Pork Belly with Leek in Spicy sauce

Stir-fried Pork Neck with Assorted Wild Mushroom and Japanese Cucumber

Steamed Chicken and ‘Kai Lan’ served with Ginger Paste

Diced Chicken with Dried Chilli in Sichuan-style

Sautéed Beef Cubes with Black Pepper Sauce

Homemade Tofu with Crabmeat, Assorted Mushrooms and Seasonal Green

Stewed Eggplant with Minced Chicken and Sichuan Chilli Sauce

Stir-fried Stem Lettuce with Crispy Silver Fish and Pickled Cabbage

Stir-fried Three Treasure Vegetables with Crispy Golden Mushrooms

Stir-fried Freshly Harvested Seasonal Greens and Macadamia Nuts

Stewed Noodles with Lobster

Pan-fried King Prawn with Noodle in XO Chilli Sauce

Braised ‘Mee Pok’ with Eggplant and Minced Meat in Min Jiang XO Chilli Sauce

Poached Rice with ‘Live’ Prawns and White Shimeji Mushrooms

Fried Rice with Crabmeat, Dried Scallops and Sakura Ebi

Pan-fried Vegetarian Dumplings

Crispy Mock Peking Duck served with Pancake

Vegetarian Thick Soup with Bamboo Piths

Sichuan Vegetarian Hot and Sour Soup with Duo of Mushrooms and Tofu

Braised Whole Vegetarian Abalone with Seasonal Greens

Sautéed Diced Mock Chicken with Dried Chilli

‘Luo Han’ Vegetarian Dish with Preserved Beancurd

Sautéed Tofu with Black Pepper Sauce

Vegetarian Fried Rice with Minced Vegetables and Egg

Crispy Noodles with Seasonal Vegetables

Double-boiled Bird’s Nest with Peach Resin and Snow Lotus Seeds

Steamed ‘Nian Gao’ coated with Shredded Coconut and Corn Crackers

Sweet Dumplings with Lotus Seed and Red Date in Clear Sweet Soup