Available from 6 February to 3 March 2026, dine-in only
Orders must be made at least one day in advance
Gallop into Abundance: Golden Horse Yusheng
马到成功黄金捞生
Hokkaido Scallop Sashimi with Ikura Roe, Savory Yusheng with a Special Concoction of Fragrant
Passion Fruit Honey Sauce, Glaze of Dried Scallop Reduction, Golden Trio of Mushrooms –
Hericium Erinaceus, Porcini and Enoki, Julienne of Assorted Radishes, Salted Egg Croutons,
Pistachio, Mini Truffle Crisps, Toasted Melon Seeds, Ice Plant, Curly Kale and Organic Hydroponic
Salad
(8–10 pax)
$188
Pot of Fortune “Poon Chai”
皇家金马年盆菜 • 升官发财聚宝炉
Traditional Cantonese “Poon Choi” with braised Baby Abalone, Fish Maw, Prawns，
Mushrooms and Vegetables in Golden Pumpkin Sauce
(6–8 pax)
$228
Wagyu XO Tomahawk (1kg)
史格士皇家XO和牛战斧牛排
Char-Grilled Wagyu Tomahawk, Black Garlic XO Sauce, Roasted Turmeric Potatoes, Tomato Confit
(4–6 pax)
$198
Ultimate Caviar (30gm)
Prestige Sturgeon Caviar with Buckwheat Blinis and Condiments
(2 pax)
$99
Alaskan King Crab Legs (1.2kg)
Air-Flown Alaskan King Crab Legs Served with Condiments
(4–6 pax)
$198
*The chef reserves the right to make changes to the menu depending on the freshness and availability of ingredients.
