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First Course

 金 錢 明 蝦 球  Fried king prawn balls coated with cornflakes
双色滑蛋帶子  Sautéed fresh scallops on shell
肉鬆茄子軟壳蚧  Soft shell crab with pork floss 
paired with
Mouton Cadet Reserve Graves AOC 2009
A glittering, very pale yellow color.  White peach aromas mingle pleasantly with white blossom on the highly elegant, complex and very fresh nose.  The attack is fresh, elegant and very mineral on white peach and orange peel flavors with subtle lime-blossom notes.  Nicely balanced, complex and crisp, the wine lingers on a flinty finish.

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Second Course

明 爐 吊 燒 鴨  Roasted duck served with plum sauce
蜜汁叉燒  Barbecued pork in honey sauce
脆皮燒肉  Roast pork topped with Chinese mustard
鍋巴乳豬件  Suckling pig skin on crispy rice
paired with
Château Gardour Lalande de Pomerol 2010
On the nose, the Cabernet Franc brings some extremely elegant notes, whilst the Merlot adds aromas of ripe fruit. The palate is layered with velvety tannins and a hint of wood, balancing the wine perfectly.

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Third Course

牛 腩 蘿 蔔 煲  Stewed beef brisket with tendon and radish
paired with
Chateau Les Cabannes Saint Emilion Grand Cru 2011
Shows ripe fruit on the nose, ample body in the mouth and has good length.

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 Fourth Course

孜 然 烤 羊 排  Grilled lamb rack with cumin, “Mongolian style”

鹅肝米  Foie Gras Fried Rice

paired with
Château Soussans Margaux 2011
The wine is soft and silky, with perfumed strawberry jam on the nose. Ripe plum and cream come through on the palate which has supple tannins and an attractive, lively red fruit finish.

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Fifth Course

夏 宫 三 拼  Chilled trio desserts
paired with
Mouton Cadet Reserve Sauternes 2010

An attractive buttercup yellow color. The nose opens on citrus notes mingled with aromas of candied fruit such as pineapple and mango, while remaining fresh and even  floral, with a hint of verbena. From a dense and round attack, flavors of honey, bitter orange and candied fruit mingle on the palate, building to a fresh and distinctly mineral finish. A very harmonious and fresh wine with crisp fruit.

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