Sir Stamford Room
- Grand Platter Combination
- Thick Seafood Soup with Asparagus & Beancurd
- Roasted Chicken with Sesame Topping
- Steamed Live SeaBass with Spring Onion and Soya Sauce
- Wok Fried Sze Chuan Prawn with Cashew Net
- Braised "Pai Ling" Mushroom with Seasonal Vegetables
- Steamed Rice in Lotus Leaf
- Chilled Peach Pudding with Longans & Berries
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