1. Eat the skin by dipping it in a salted black doris plum sauce then sugar, we call it ‘Duck candy’. 2. Wrap the meat with your choice of 5 spice duck stuffing sauce, hoisin or chili mayo with crisp vegetables or fruits. 3. Finish with warm brandy and duck stock shooter.
Sweet/Sour Pickled Cucumber $8
Har Gow Crystal Skins (4 X Steamed) $16
Prawn, bacon and thyme wrapped in paper thin dumpling pastry
Crispy Prawn $16
with roasted shallots
Parma Ham & Buffalo Mozzarella $16
with sun dried tomato and basil pesto
Wok-Fried Chinese Greens $20
sautéed in fresh gingered and garlic in a light oyster sauce and sesame glaze
Chinese Vego Doughnut (1 X Steamed & Fried) $11
Malaysian style steamed bun filled with vegetables and nuts then deep-fried and rolled in sweet chili glaze