Sashimi (2 Courses), Supreme Sauce, Salt & Pepper, Ginger & Shallot, Szechuan Sauce, Black Bean Sauce, Hong Kong Harbour Style, Garlic and Butter 游水龍蝦（刺身兩食，上湯，椒鹽，薑蔥焗，四川，豉汁，避風塘，蒜子牛油）
Ginger & Shallot, Salt & Pepper, Szechuan Sauce, Steamed, Chinese Wine Hua Chiew Sauce, Plum Sauce, Steamed with Egg White, Hong Kong Harbour Style, Provincial Style, Singapore Style 肉蟹/雪蟹（薑蔥焗，椒鹽，四川，清蒸，花彫，梅子蒸，蛋白蒸，避風塘，甘香，星洲）
XO Sauce with Vermicelli, Ginger & Shallot, Deep Fried 生猛生蠔/帶子/鮑魚仔（XO醬粉絲，薑蔥蒸，酥炸）
XO Sauce, Black Bean Sauce, Special Salty Sauce, Hong Kong Harbour Style 生猛靚蜆（XO醬，豉汁，油鹽水，避風塘）
游水星班
游水青衣
游水鱸魚
游水明曹
Spring Roll, Dim Sim & Gow Gee 三式炸盤
齋春卷
鮮蝦燒賣
薄皮蝦餃
Slided Live Abalone in Steam-boat, Abalone Slices with Vegetables, Steamed Abalone with Ginger & Shallot 游水鮑魚（堂灼，油泡，清蒸）
游水三刀
Black Bean Sauce, Deep Fried with Salt & Pepper 白鱔（豉汁，椒鹽）
春卷
雞/豬生菜包
芝麻蝦多士
