Peach Blossoms メニュー

Peach Blossoms Ala Carte Menu

• Steamed Dim Sum Artistry

  Per Person 22.8
  Scallop Dumpling, Crab Meat, Crab Roe and Egg White Dumpling, Lobster Dumpling
• Deep-fried Roll with Snow Crab

  Per Person 28
  Prawn Mousse, Foie Gras and Black Truffle
• Crispy Scales Fillet of Marble Goby in Spicy Pineapple Sauce

  Per Person 48
• Chilled Peach Resin and Snow Lotus served in Charentais Melon

  Per Person 48
• Caramelised Applewood Smoked Jamón Ibérico Pork Belly

  Per Order 42
• Stewed Beancurd with Seared Scallops, Crab Roe and Balsamic Vinegar

  Per Order 48
• Stir Fried Wagyu Beef Cube in Lemongrass Sauce

  Per Order 58
  Served with Crispy Garlic and Oyster Mushroom
• Braised Rice Vermicelli with Assorted Seafood in Crab Meat Egg White Sauce

  Per Order 48
• Wok 9 レビュー -fried Angel Hair with Live Prawns and Fresh Peppercorn

  Per Order 58

• Four Combination Platter

  Per Person 48
  Taro Puff stuffed with Quail Egg and Minced Kurobuta Pork, Chawanmushi with Scallop and Ikura in Eggshell, Peking Duck and Foie Gras served in Golden Cup, Chilled Fresh Crabmeat and Avocado, topped with Seaweed Crisps and Osteria Caviar
• Deep-fried Roll with Snow Crab

  Per Person 28
  Prawn Mousse, Foie Gras and Black Truffle
• Chilled Drunken Abalone with Jelly Fish Head and Aged Vinegar

  Per Person 26
• Fried Slices of Marble Goby

  Per Order 28
  Coated with Fragrant Spices, Chilli and Garlic
• Crispy Whitebait tossed in Thai Citrus Mango Mix

  Per Order 18

• Mini Buddha Jumps Over the Wall

  Per Person 98
• Nourishing Spring Chicken Soup with Jeju Abalone, Fish Maw, Sea Whelk, Dried Scallop and Cordyceps Flower

  Per Person 58
• Collagen Spring Chicken Soup with Pitaya Flower, Dried Scallop and Bamboo Pith

  Per Person 32
• ‘Shun De’ Thick Broth with Dried Scallop and Homemade Prawn Mousse

  Per Person 28
• Hot and Sour Seafood Soup

  Per Person 18
  Vegetarian option is available
• Organic White Corn Soup with Crab Meat

  Per Person 18
  Vegetarian option is available

• Barbecued Whole Suckling Pig

  Whole 398
• Barbecued Meat Duo Combination

  Small Portion (2-4 Persons) 48
  Caramelised Applewood Smoked Jamón Ibérico Pork Belly, Roasted Duck
• Caramelised Applewood Smoked Jamón Ibérico Pork Belly

  Per Order 42
• Barbecued Peking Duck
• Smoked Duck served with Angelica Sauce

• Braised 10-head Dried Abalone

  Per Person 388
  With Supreme Fish Maw in Superior Sauce
• Braised Whole 3-head Abalone in Superior Oyster Sauce

  Per Person 88
• Braised 10-head Whole Abalone with Fish Maw, Sea Cucumber, Dried Scallop, Flower Mushroom, Prawn and Black Moss in Golden Collagen Broth, served in Hot Stone Bowl

  Per Person 88
• Braised Goose Web and Sea Cucumber, stuffed with Prawn Mousse in Superior Oyster Sauce

  Per Person 68

• Stir-fried Red Grouper Slices with Garlic, Ginger Scallions and Sarawak White Pepper

  Small Portion (2-4 Persons) 68
• Braised Wagyu Beef Cheek with Daikon

  Small Portion (2-4 Persons) 58
• Lemongrass Live Prawns with Glass Noodles

  Small Portion (2-4 Persons) 48
• Braised Chicken with Chinese Yellow Rice Wine, Chinese Yam and Black Fungus

  Small Portion (2-4 Persons) 38

• Crispy Scales Fillet of Marble Goby in Spicy Pineapple Sauce

  Per Person 48
• Stir-fried Prawn and Scallop with Sarawak White Pepper

  Small Portion (2-4 Persons) 48
• Poached Slices of Marble Goby with Angelica in Chinese Yellow Rice Wine

  Small Portion (2-4 Persons) 48
• Deep-fried Prawns coated with Mango and Yuzu Sauce

  Small Portion (2-4 Persons) 32

• Live Prawn
  Minimum Order 300g Cooking Styles: - Poached with Chinese Wine and Herbs - Steamed with Garlic and XO Chilli - Steamed with Fragrant and Freshly Minced Garlic
• Crab 72 レビュー
  Cooking Styles: - Coated with Salted Egg Yolk - Stir-fried with White Pepper - Stir-fried with Signature Black Pepper - Stir-fried with Signature Chilli Sauce
• Lobster
  Cooking Styles: - Steamed with Egg White in 10-year ‘Gu Yue Long Shan’ Rice Wine - Wok-baked in Superior Broth - Stir-fried with White Pepper, Ginger and Scallion
• Australian Lobster
  Cooking Styles: - Sashimi / Poached with Superior Broth - Stir-fried with XO Chilli Sauce - Wok-fried with Scallion Oil
• Geoduck Clam
  Cooking Styles: - Sashimi / Poached with Superior Broth - Stir-fried with XO Chilli Sauce - Wok-fried with Scallion Oil

• Stewed Beancurd with Seared Scallop, Crab Roe and Balsamic Vinegar

  2-4 Persons 48
• Stir-fried Celtuce Stems with Fresh Lily Bulbs and Lotus Root stuffed with Prawn Mousse

  2-4 Persons 30
• Pig Stomach with Sarawak White Peppercorn, Luffa, Hairy Gourds and Wood Fungus

  2-4 Persons 30
• Poached Chinese Spinach with Conpoy, Century Egg, Salted Egg and Egg in Superior Broth

  2-4 Persons 30
• Seasonal Vegetables

  2-4 Persons 30
  Kai Lan, Choy Sum, Asparagus, Broccoli, Baby White Cabbage, Celery, Chinese Spinach, Baby Cabbage, Fine Beans

• Charcoal-grilled A5 Japanese Wagyu Beef

  Per Person 98
• Stir-fried Wagyu Beef Cubes in Lemongrass Sauce served with Crispy Garlic and Oyster Mushroom

  2-4 Persons 58
• Poached Tender Slices of Marbling Beef with Fried Sliced Garlic and Cordyceps Blossoms

  2-4 Persons 48
• Stir-fried Kurobuta Pork Collar with Kai Lan in Ginger Sauce

  2-4 Persons 40
• Sweet and Sour Kurobuta Pork with Lychees, Strawberries and Hawthorn

  2-4 Persons 38

• Braised Mung Bean Noodles in Crab Roe Collagen, served with Crab Claw stuffed with Prawn Mousse

  Per Person 58
• Wok 9 レビュー -braised Rice Noodles with Whole Drunken Crab, Cordyceps Blossoms in Chinese Yellow Wine

  2-4 Persons 148
• Wok 9 レビュー -fried Angel Hair with Live Prawn and Fresh Peppercorn

  2-4 Persons 58
• Stir-fried Broad Rice Noodles with Sliced Marbling Beef in Creamy Egg Sauce

  2-4 Persons 48
• Braised Rice Vermicelli with Assorted Seafood in Crab Meat Egg White Sauce

  2-4 Persons 48
• Fried Fragrant Pearl Rice with Crabmeat, Diced Abalone, Dried Scallop and Egg White

  2-4 Persons 48
• Seafood Crispy Rice in Supreme Shrimp Broth

  2-4 Persons 38

• Peach Blossoms Sweet Delight

  Per Order (For 2 Persons) 48
  Mini Chocolate Roll Chilled Piggy Red Bean Jelly Jasmine Osmanthus Cake with Peach Resin Deep-fried ‘Lava’ Sweet Purple Potato
• Double 13 レビュー -boiled Bird’s Nest with Peach Resin in Homemade Almond Cream, served in a Young Coconut

  Per Person 88
• Chilled Peach Resin and Snow Lotus, served in French Charentais Melon

  Per Person 48
• Refreshing Chrysanthemum Jelly served with Lychee Oolong Ice Cream and Nashi Pear

  Per Person 18
• Chilled Mango Purée served with Coconut Kaffir Lime Sorbet

  Per Person 18
• Pink Guava Sago with Coconut Kaffir Lime Sorbet, served in a Dragon Fruit Bowl

  Per Person 18

• Steamed Dim Sum Artistry

  Per Person 22.8
  Scallop Dumpling Crab meat, Crab Roe and Egg White Dumpling Lobster Dumpling

• Steamed Pork Soup Dumpling with Jamón Ibérico Ham (Xiao Long Bao)

  Per Portion (3 pcs) 9.8
• Steamed Smoked Kurobuta Pork Bun

  Per Portion (3 pcs) 9.8
• Steamed Prawn Dumpling (Har Gao)

  Per Portion (3 pcs) 9.8
• Steamed Kurobuta Pork, Prawn and Crab Roe Dumpling (Siew Mai)

  Per Portion (3 pcs) 9.8
• Steamed Forest Mushroom Dumpling with Celtuce Stems and Snow Fungus

  Per Portion (3 pcs) 9.8
• Steamed Rice Roll filled with Prawn

  Per Order 12.8
• Steamed Rice Roll filled with Shredded Jicama, Dried Shrimp and Chinese Mushroom

  Per Order 9.8
• Steamed Jamón Ibérico Pork Spare Ribs in Black Bean Sauce

  Per Order 8.8
• Steamed ‘Phoenix’ Feet in Superior Oyster Sauce

  Per Order 8.8

• Black Garlic with Minced Kurobuta Pork

  Per Portion (3 pcs) 20.8
• Pan-fried Radish Cake with Trio Shrimps

  Per Portion (3 pcs) 10.8
• Deep-fried ‘Lava’ Sweet Purple Potato

  Per Portion (3 pcs) 9.8
• Baked Egg Tarts served with Sweet Corn

  Per Portion (3 pcs) 9.8
• Crispy Beancurd Skin Rolls filled with Prawns

  Per Portion (3 pcs) 8.8
• Stir-fried Radish Cake with Waxed Meat, Sakura Ebi and Silver Sprouts in XO Chilli Sauce

  Per Order 12.8

• Gastronomic Menu

  per person 208
  Deep-fried Roll with Snow Crab, Prawn Mousse, Foie Gras and Black Truffle; Nourishing ‘Jeju Abalone’ with Yunnan Wild Mushroom, Fish Maw and Dried Scallop; Crispy Scales Fillet of Marble Goby, served with Southeast Asian Pineapple Sauce; Caramelised Smoked Jamón Iberico Pork Belly, topped with Quail Egg; Buah Kedongdong Sorbet, served with Cherry Tomato; Braised Mung Bean Noodles in Crab Roe Collagen, served with Crab Claw stuffed with Prawn Mousse; Chilled Peach Resin and Snow Lotus, served in French Charentais Melon

• Artisan Menu

  per person 188
  Chilled Fresh Crab Meat with Celtuce Stems, Avocado Salad, topped with Seaweed Crisps and Osteria Caviar; Double-boiled Spring Chicken Soup with Fish Maw, Cordyceps Flower, Dried Scallop and Wintermelon; Steamed Fillet of Marble Goby with Bentong Ginger and Kombu, served on Steamed Egg; Smoked Duck served with Angelica Sauce; Buah Kedongdong Sorbet, served with Cherry Tomato; Wok-fried ‘Hokkien’ Noodle with Lobster; Refreshing Chrysanthemum Jelly and Lychee Oolong Ice Cream, served in a Ecuador Dragon Fruit

• Discovery Menu

  per person 158
  Steamed Dim Sum Prawn Dumpling and Kurobuta Pork & Prawn Dumpling; Black Garlic with Minced Kurobuta Pork; Collagen Spring Chicken Soup with Pitaya Flower, Dried Scallop and Bamboo Pith; Pan-seared Hokkaido Scallop with Crab Meat, Dried Scallop, Sakura Ebi and Kombu, served on Steamed Egg; Buah Kedongdong Sorbet, served with Cherry Tomato; Wok-fried ‘Hokkien’ Noodle with Lobster; French Charentais Melon Balls, topped with Chrysanthemum Jelly and Lychee Oolong Ice Cream

• Lifestyle Menu

  per person 108
  Steamed Rice Roll, wrapped with Shiso, Sakura Ebi and Crispy Vietnamese Rice Skin; Crab Meat Organic White Corn Soup, garnished with Jamón Ibérico Ham Flakes; Steamed Fillet of Marble Goby with Bentong Ginger and Kombu, served on Steamed Egg; Caramelised Applewood Smoked Jamón Ibérico Pork Belly; Buah Kedongdong Sorbet, served with Cherry Tomato; Inaniwa Noodles with Live Prawn in Fermented Rice Wine; Pink Guava Sago with Coconut Kaffir Lime Sorbet, served in a Dragon Fruit Bowl

• Vegetarian Menu

  per person 148
  Duo Combination Platter: Steamed Forest Mushroom Dumpling with Celtuce Stems and Snow Fungus, and Avocado and Sweet Corn Salad, served in a Charcoal Golden Cup; Double-boiled Peach Resin and Snow Lotus with Morel Mushroom, Cordyceps Blossom and Nagaimo; Steamed Tomato with Stir-fried Assorted Mushroom and Crispy Rice in Asam Sauce; Stir-fried Mock Prawn with Lily Buds, Asparagus and Black Fungus; Wok-fried Angel Hair Pasta with Vegan Calamari in Black Truffle Sauce; Refreshing Chrysanthemum Jelly, served with Lychee Oolong Ice Cream and Nashi Pear