Master Chef Fong creates his master class for you to feel the ancient Chinese cuisine
The menus opens with exciting entrees such as Zongzi (Chicken or vegetarian rice dumplings wrapped in bamboo leaf), Chicken pearl dumplings, Chicken or vegetarian steamed pancake rolls, Steamed butterfly prawns with vermicelli and pickled chilli, Steamed tofu topped with minced vegetables in hot sauce, steamed whole fish in ginger soya sauce, Stir fried prawns with apricots chili lemon sauce, steamed eggs with garlic.
The festival also offers an array of traditional dishes such as Cantonese fried chicken on a bed of braised greens, Chicken mapo tofu with Sichuan peppers, Wok tossed noodles with celery and black pepper, vegetarian or chicken steamed sticky rice, Crunchy water chestnuts and winter melon in devil sauce, sweet glutinous rice balls and plenty more.
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