Taste of China Red (Minimum 2 Person) 30 Per Person. Taste of China Red (Minimum 4 Person) 40 Per Person

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1 Taste of China Red (Minimum 2 Person) 30 Per Person Starters (Served with Pancakes, Ho Sin sauce, Slivers of Fresh Cucumber and Spring Onions) Middle Steamed Scallops with Fresh Chillies & Glass Noodles Steamed Dim Sum Dumplings Wasabi King Prawns Main Steamed Local Fish of the day with Spring Onions and Ginger China Red Szechuan String Beans with Rib-Eye Beef OR Chicken Stir Fry Pak Choi Steamed Jasmine Rice Taste of China Red (Minimum 4 Person) 40 Per Person Starters Steamed Scallops with Fresh Chillies & Glass Noodles Smoked Chicken Slivers with Szechuan Peppercorn Salt Deep Fried Crispy Squid with Szechuan Peppercorn Salt Barbecued Spare Ribs with Chinese Honey & Soya Wasabi King Prawns Middle A Selection of Steamed Dim Sum (Served with Pancakes, Ho Sin sauce, Slivers of Fresh Cucumber and Spring Onions) Main Stir Fry Lobster Tail with Asparagus Steamed Local Fish of the day with Spring Onions and Ginger China Red Szechuan String Beans with Rib-Eye Beef Pan Fried Noodles with Bean Spouts Steamed Jasmine Rice

2 A P P E T I S E R S Mixed Hors D oeuvre (For Two Persons or More) 8.00 Per Person (Spring Rolls, Honey Spare ribs, Sesame Prawn Fingers, Seaweed and BBQ Chicken Wings) Mixed Seafood Hors D oeuvre (For Two Persons or More) Per Person (Oysters, Scallops, Peppercorn King Prawns and Crab Meat Spring Rolls) Dim Sum Platter Please allow 15 minutes (For Two Persons or More) (Shu Mai, Har Gau, Fried Prawn Dumpling, Char Sui Bun and Gourmet Spring Rolls) 8.00 Per Person Dim Sum Steamed Set (For two person or more) 9.50 per person A selection of steamed dumplings. Please allow 15 minutes Crispy Seaweed (Bok Choy) 4.80 Crispy Won-Tons with a Sweet Chilli Dip 5.00 Wasabi King Prawns (4) 7.50 Sesame Prawn Fingers 5.30 Satay Mixed Skewers (Chicken, King Prawn and Beef) 6.00 Gourmet Special Spring Rolls (4) 5.00 Crabmeat Spring Rolls (4) 5.80 Shanghai Pork Dumplings (4) 5.80 Shanghai Crabmeat Dumplings (4) 7.50 Smoked Chicken Slivers with Szechuan Peppercorn Salt 5.80 Barbecued Chicken Wings with Chinese Honey & Soya 5.80 Chicken Wings with Szechuan Peppercorn Salt 5.80 Barbecued Spare Ribs with Chinese Honey & Soya 5.80 Oven Roasted Spare Ribs Cantonese Style 5.80 Steamed Scallops (3) 7.50 (A) With Spring Onions (B) With Black Bean Sauce (c) Fresh Chillies & Glass Noodles Grilled Fresh Scallops with a Touch of Garlic (3) 7.50 Grilled Oysters with a Touch of Garlic (4) 7.50 Sea Spice Frog s Legs 7.00 Wok Fried Frog s Legs with Szechuan Peppercorn Salt 7.00 Wok Fried King Prawns with Szechuan Peppercorn Salt 6.50 Diced Vegetable & Chicken with Ice Berg Lettuce Yuk Shung 8.90 Soft Shell Crab with Szechuan Peppercorn Salt (2) Crispy Crab Claws with Minced Prawns (2) 7.50 Crispy Lamb Wrapped with Ice Berg Lettuce 8.00

3 V E G E T A R I A N A P P E T I S E R S Vegetarian Mixed Hors D oeuvre (For Two Persons or More) 7.50 Per Person (Vegetarian Spring Rolls, Seaweed, Cheese Won Tons and Crispy Vegetables with Peppercorn Salt) Vegetarian Spring Rolls 5.00 Crispy Cheese Won Tons with Sweet Chilli Dip 5.00 Vegetable Shanghai Dumpling 5.00 Wok Fried To-Fu Cubes with Szechuan Peppercorn Salt 6.00 Crispy Vegetables Slivers with Szechuan Peppercorn Salt 6.00 Traditional Sang Dong Spicy Salad 6.00 Diced Vegetables Wrap with Ice Berg Lettuce and Plum Sauce 8.90 D U C K S P E C I A L S Succulent Duck flavoured throughout by marination in gentle spices, deep fried and served with Pancakes, Ho Sin sauce, Slivers of Fresh Cucumber and Spring Onions. Quarter 8.90 Half Whole Duck Quarter Vegetarian Duck 8.90 Barbecued Peking Duck Cooked In Two Stages (24 hrs notice required) Duck flavoured throughout, inflated, wind-dried and blasted over flames until the skin is crisp. (1) Sliced Crispy Skin Served with Pancakes, Ho Sin, Slivers of Fresh Cucumbers and Spring Onions. (2) Meat Sautéed with Chinese Seasonal Vegetables S O U P S Won Ton Soup (pork & vegetable) 4.50 Vegetarian Won Ton Soup 4.50 Szechuan Hot and Sour Soup (Pork, chicken & shrimps) 4.90 Vegetarian Szechuan Hot and Sour Soup 4.50 Sweet Corn Soup with.) Shredded Chicken 4.50.) Crabmeat 4.90.) Seafood 4.90 Eight Treasures Vegetarian To-Fu Soup 4.50 Beef & Tomato Soup Finished with Egg White 5.00.

4 Fresh Local Lobster Fresh Local Crab Lobster Tail L O B S T E R & C R A B (A) Sautéed in Ginger and Spring Onions (B) Sautéed in Black Bean Sauce (C) Steamed with Fresh Garlic and Preserved Vegetables Seasonal Price Seasonal Price (A) Szechuan Peppercorn Salt (B) Asparagus Stir Fry Lobster Tail with Crispy Noodles F I S H Local Sea Bass Local Seasonal Fish Local Brill (A) Steamed with Spring Onions and Ginger (B) Steamed with Black Bean Sauce (C) Pan Fried with Dark Soya Seasonal Price Seasonal Price Seasonal Price Pan Fried Alaskan Black Cod with: (A) Spicy Black Pepper Sauce (B) Dark Soya Sauce Steamed Lotus Leaf Chilean Sea-bass Hong Kong Style Deep Fried Monkfish with Sea Spice Sauce (Slightly Hot) Monkfish served with Five Willows Sweet and Sour Sauce Stir Fried Monkfish with Seasonal Vegetables Wok Fried Monkfish with Szechuan Peppercorn Salt P R A W N S Pan Fried Jumbo King Prawns with Soy Sauce (shell on) Pan Fried Jumbo King Prawns with Canton Sauce (shell on) Stir Fried Prawns with Asparagus 9.50 China Red Szechuan String Beans with King Prawns 9.50 Kung Po Chilli Prawns Garnished with Cashew Nuts 9.50

5 P R A W N S Sweet and Sour Prawns Hong Kong Style or Battered Balls 9.50 Stir Fried Prawns with Yellow Bean Sauce Garnished with Cashew Nuts 9.50 Stir Fried Prawns with Asparagus and Lily Bulb in Black Pepper 9.50 China Red Prawns with Toffee Walnuts and Sesame Seeds 9.50 Wor Tip Pan Fried Prawns Peking Style 9.50 Sizzling Prawns with Satay Sauce 9.50 Sizzling King Prawn 9.50 S C A L L O P S Pan Fried Scallops with Asparagus Pan Fried Scallops with Seasonal Chinese Vegetables Sizzling Scallops S Q U I D Deep Fried Crispy Squid with Szechuan Peppercorn Salt 9.00 Pan Fried Squid with Seasonal Chinese Vegetables 9.00 Sizzling Squid 9.00 O Y S T E R S & M U S S E L S Wok Fried Crispy Oysters with Szechuan Peppercorn Salt 9.50 Sizzling Oysters 9.50 Sizzling Mussels 9.50

6 P O U L T R Y Pan Fried Chicken Slices with Lemon Sauce 8.50 Pan Fried Chicken with Yellow Bean Sauce and Cashew Nuts 8.50 Pan Fried Crispy Chicken Slivers Peking Style 8.50 Sweet and Sour Chicken Hong Kong Style or Battered Balls 8.50 China Red Chicken with Toffee Walnuts and Sesame Seeds 9.50 China Red Szechuan Chicken with String Beans 9.50 Kung Po Chilli Chicken Garnished with Cashew Nuts 9.50 Pan Fried Chicken with Sugar Snap, String Beans and Macadamia Nuts 9.50 Wor Tip Pan Fried Chicken Breast Peking Style 8.50 Sizzling Chicken 8.90 (E) Satay Sauce (F) Black Pepper Sauce M E A T S Roasted Duck with Choice of sauce 9.50.) Plum Sauce.) Mango Sauce Sliced Roasted Duck Finished with Soya & Chinese Honey Canton Style 9.00 Braised Duck with Pickled Ginger and Pineapple 9.50 Braised Duck with Black Bean Sauce and Mixed Mushrooms 9.50 China Red Crispy Duck with a Prawn Filling in a Fresh Crabmeat Sauce 9.50 Sliced Barbecue Pork Finished with Soya & Chinese Honey 8.50 Sliced Barbecued Pork with Black Bean Sauce and Mixed Mushrooms 8.50 Pork Spare Ribs 7.90 (A) Cantonese Style (BBQ) (C) Sweet Chilli (D) Szechuan Style (Peppercorn Salt) Sweet and Sour Pork Hong Kong Style or Battered Balls 7.90

7 M E A T S Sizzling Rib-Eye Beef Cantonese Sauce 9.50 Crispy Beef Slivers Peking Style 8.90 Sizzling Rib-Eye Beef 9.50 (E) Satay Sauce (F) Black Pepper Sauce The meat from the Wagyu cattle is known worldwide for its marbling characteristics. Highly prized for their rich flavour, these cattle produce arguably the finest beef in the world Rib Eye Wagyu Beef 55 Choice of Preparations: Soya & Teriyaki Sauce Spicy Black Pepper Sauce Grilled Lamb Chops with Plum Sauce and Peach 9.50 Pan Fried North Yorkshire Venison with Jeng Pow Chilli Sauce Spring Onion & Ginger Sauce Red meat & low in fat. Pan Fried Ostrich Steak with Spicy Yellow Bean Sauce Spicy Black Pepper Sauce Sizzling Mutton 9.50 (C) Sha Cha Sauce (Traditional Spicy Sauce) (E) Satay Sauce (D) Lemon Grass and Chilli (F) Black Pepper Sauce C U R R Y Chinese Spiced Curry & Thai Green curry Chicken 8.50 Rib-Eye Beef 9.50 Prawn 9.50 Vegetable 7.90

8 V E G E T A R I A N D I S H E S Steamed Cellophane Noodles and Vegetables in Clay Hot Pot 7.90 Classic Monks Vegetables in Clay Pot 7.90 Stir-Fried Asparagus and Lilly Bulb in Black Pepper 7.90 Stir-Fried Water Chestnut, Sugar Snap and Cloud Ear 7.90 Stir-Fried Bean Sprouts 5.50 Vegetarian Eight Treasures (Hot and Spicy) 7.90 China Red Stir Fry Szechuan String Beans 7.50 Stir Fried Asparagus with Bean Sprouts and Cashew Nut 7.90 Spinach Sautéed with Chilli and Bean Curd Sauce 7.50 Braised Bamboo Shoots and Chinese Mushrooms 7.50 Three Style Braised Mushrooms 7.00 Sweet and Sour Straw Mushrooms 7.00 Pan Fried Aubergines in Sea Spiced Sauce or Black Bean Sauce 7.00 Stir Fry Mock Duck : 7.90.) Black Sauce and Green Peppers.) Pickled Ginger and Pineapple Choice of Seasonal Chinese Vegetables (A) Pak Choi 7.50 (B) Pak Choi with Mange Tout 7.50 (C) Broccoli 7.50 (D) Mange Tout 7.50 (E) Mixed Vegetables 7.50 T O F U To-Fu a creamy nutritious Curd made from Soya Milk and purée of Soya Bean Pan Fried To-Fu with Mixture of Mushrooms 7.90 To-Fu with Mother Ma s Slightly Hot Sauce 7.90 Pan Fried To-Fu in Yellow Bean Sauce Garnished with Cashew Nuts 7.90 Sea Spiced Aubergine & Tofu 8.90 Sizzling Tofu 9.50 (C) Sha Cha Sauce (Traditional Spicy Sauce)

9 R I C E Diced Seafood Fried Rice (Prawns, Squid, and Scallops) 6.80 Young Chow Fried Rice (Pork, Chicken and Prawns) 4.80 Fok Chow Fried Rice (Duck and Prawns) 4.80 Singapore Fried Rice (Pork, Chicken and Prawns) 4.90 Free Range Egg Fried Rice with Chicken and Pineapple 4.80 Free Range Egg Fried Rice with Assorted Vegetables 4.00 Free Range Egg Fried Rice 3.50 Steamed Jasmine Rice 2.50 N O O D L E S vermicelli are thin noodles made from rice Singapore Style Vermicelli Noodles (Pork, Chicken and Prawns) 7.00 Singapore Style Vegetarian Vermicelli Noodles 7.00 Singapore Style Seafood Vermicelli Noodles (Prawns, Squid, and Scallops) 9.50 Noodles with Bean Sprouts 4.00 Pork Chow Mein (light sauce OR Dry Stir Fry) 7.50 Chicken Chow Mein (light sauce OR Dry Stir Fry) 7.80 Rib Eye Beef Chow Mein (light sauce OR Dry Stir Fry) 9.00 Seafood Chow Mein 9.50 Vegetarian Chow Mein (light sauce OR Dry Stir Fry) 7.00 Udon is a type of Thick Wheat-Flour Noodle Pan Fried Udon Noodles with Bean Sprouts 6.90 Pan Fried Seafood Udon Noodles with X..O Sauce 9.50 Ho Fun is a Wide, Flat, Rice Noodles Pan Fried Hon Fun Noodles with Bean Sprouts 6.90 Pan Fried Hon Fun Noodles with Rib-Eye Beef 9.50

10 Set Menu C (Minimum 2 Person) Per Person Gourmet Mixed Seafood Hors D oeuvre (Oysters, Scallops, Peppercorn Great King Prawns and Crab Meat Spring Roll) (Served with Pancakes, Ho Sin sauce, Slivers of Fresh Cucumber and Spring Onions) Stir Fried Sha Cha Mixed Sea-Food with Asparagus (King Prawns, Scallop and Squid) Sizzling Rib-Eye Beef Lemon Grass and Chilli with Cloud Ears Stir Fry Chinese Seasonal Vegetables Young Chow Special Fried Rice SET MENU D (Minimum 3 Person) Per Person Gourmet Mixed Hors D oeuvre (Spring Rolls, Honey Spare ribs, Sesame Prawn Fingers, Seaweed and BBQ Chicken Wings) (Served with Pancakes, Ho Sin sauce, Slivers of Fresh Cucumber and Spring Onions) Steamed Local Fish of the Day: (A) Steamed with Spring Onions and Ginger (B) Steamed with Black Bean Sauce Sizzling Chicken with Spring Onion and Ginger Sauce Kung Po Chilli King Prawns Garnished with Cashew Nuts Classic Monks Vegetables in Clay Pot Fok Chow Special Fried Rice

11 Signature Menu 1 (Minimum 3 Person) 35 Per Person Succulent Duck flavoured throughout by marination in gentle spices, deep fried and served with Pancakes, Ho Sin sauce, Slivers of Fresh Cucumber and Spring Onions. Dim Sum Platter Pan Fried Fish of the day with Dark Soya Wok Fried King Prawns with Szechuan Peppercorn Salt Sizzling Rib-Eye Beef with Black Pepper Sauce Sizzling Chicken with Satay Sauce Stir-Fry Pak Choi & Mange Tout Steamed Jasmine Rice Signature Menu 2 (Minimum 4 Person) 50 Per Person (Served with Pancakes, Ho Sin sauce, Slivers of Fresh Cucumber and Spring Onions) Steamed Scallops Fresh Chillies & Glass Noodles Stir Fry Lobster Tail with Asparagus Pan Fried Rib-Eye Wagyu Beef Finished with Soya Steamed Lotus Leaf Chilean Sea-bass Hong Kong Style Smoked Chicken Slivers with Szechuan Peppercorn Salt Stir-Fry Pak Choi & Mange Tout Noodles and Beanspouts Diced Seafood Fried Rice