Banquets


“A”


Appetizers:

Shredded Chicken with Jellyfish
Baked Spareribs with Chili and Spice Salt

Soup:

Seafood with Minced Winter Melon

Entrées:

Sliced Fish Strips with Chinese Mushrooms
Golden Roast Chicken “Cantonese” Style
Seafood Treasure in Taro Nest
Roast Crispy Duck “Cantonese” Style
Steamed, Fresh Whole Fish
Young Chow Fried Rice

Dessert:

Lychee


“B”


Appetizers:

Deep-Fried Stuffed Crab Claws
Shredded Chicken with Jellyfish

Soup:

Crabmeat with Mashed Asparagus

Entrées:

Sliced Abalone with Chinese Mushrooms
Golden Roast Chicken “Cantonese” Style
Baked Lobsters with Ginger and Spring Onions
Stuffed Crispy Duck with Taro Purée
Sauté Fillet of Flounder with Vegetables
Young Chow Fried Rice

Dessert:

Cold Almond Jelly with Mixed Fruits


“C”


Appetizers:

Deep-Fried Stuffed Crab Claws
Shredded Chicken with Jellyfish

Soup:

Crabmeat with Fish Maw

Entrées:

Sliced Fish Strips with Chinese Mushrooms
Golden Roast Chicken “Cantonese” Style
Seafood Treasure in Taro Nest
Stuffed Crispy Duck with Taro Purée
Pan-Fried Whole Fish “Cantonese” Style
Young Chow Fried Rice

Dessert:

Cold Almond Jelly with Mixed Fruits


“D”


Appetizers:

Deep-Fried Stuffed Crab Claws
Shredded Chicken with Jellyfish

Soup:

Bird’s Nest with Crabmeat

Entrées:

Sliced Abalone with Chinese Mushrooms
Golden Roast Chicken “Cantonese” Style
Baked Lobsters with Hot Chili and Butter
Stuffed Crispy Duck with Taro Purée
Sauté Fillet of Flounder with Vegetables
Double Sauce Fried Rice

Dessert:

Wedding Pastries
Sweet Lotus Seed Milky Dew


“E”


Appetizers:

Baked Squid and Scallop with Chili and Spicy Salt
Shredded Chicken with Jellyfish

Soup:

Shark’s Fin with Crabmeat and Asparagus

Entrées:

Sliced Abalone with Fish Strips and Vegetables
Roast Crispy Squabs “Cantonese” Style
Baked Lobsters with Ginger and Spring Onion
Braised Boned Duck with Chinese Mushrooms
Pan-Fried Whole Fish “Cantonese” Style
Fresh Shrimp Fried Rice in Lotus Leaf

Dessert:

Wedding Pastries
Sweet Lotus Seed Milky Dew


“F”


Appetizers:

Deep-Fried Stuffed Crab Claws
Dry Scallops with Straw Mushrooms
Fresh Shrimp with Jellyfish

Soup:

Shark’s Fin with Crabmeat and Chicken

Entrées:

Sliced Abalone with Sea Cucumber
Roast Crispy Squabs “Cantonese” Style
Baked Lobsters with Hot Chili and Butter
Braised Chinese Mushrooms with Broccoli
Steamed Fillet of Grouper with Ham and Mushroom
Fresh Shrimp Fried Rice in Lotus Leaf

Dessert:

Wedding Pastries
Sweet Lotus Seed Milky Dew


“G”


Appetizers:

Deluxe China Garden Cold Platter
Deep-Fried Stuffed Quail Eggs with Shrimp Paste
Sauté Milk with Seafood Varieties

Soup:

Shark’s Fin with Crabmeat

Entrées:

Sliced Abalone with Sea Cucumber and Chinese Mushroom
Roast Crispy Squabs “Cantonese” Style
Baked Lobsters with Ginger and Spring Onion
Stuffed Whole Duck with Varieties and Sweet Rice
Sauté Fillet of Flounder with Seafood Combination
Crabmeat with Soft Noodles

Dessert:

Wedding Pastries
White Fungus in Rock Sugar Soup