Wu Li Xiang restaurant’s Chinese Executive Chef Kam Siew Ton from Malaysia is providing a brand new menu full of his legendary Cantonese dishes.
Starting with Chef Kam’s signature dishes, the new menu contains 15 gourmet categories including typical Cantonese Dishes like Barbecued and Marinated dishes, traditional Canton Soup, Live Seafood and Abalone. The new menu also includes local cuisines from Beijing, Sichuan, and Huaiyang, organic vegetarian dishes with seasonal ingredients, and exquisite desserts for ladies.
The restaurant upholds the idea of healthy and innovate diet with all seasonal ingredients. Following the trend of low-salt, less oil balancing diet, chefs refrain from all unnecessary condiment, accentuates the natural flavours of all ingredients with their scientific cooking method to restore dishes’ original nutritious and delicate in taste and appearance.
Fried Half-Scallop Stuffed with Minced Shrimp is made of finest shrimp paste stuffed with fresh scallop, stir-fried in butter and dressed in superior broth. Sautéed Sliced Beef Cube in Black Pepper Sauce is providing the finest Angus snowflake beef sided with precious Tricholoma-matsutake, and then dressed them with Chef’s homemade pepper sauce. Both fragrant beef and the freshest Tricholoma-matsutake perfectly mixed altogether.
For rewarding customer, chef specially prepared three Best Value Set Menu of Business Lunch and Family Dinner.