Seafood Delicacies

This September, savour a seven-course coastal feast celebrating the ocean’s treasures, set amidst the elegant surroundings of Royal China.

Curated by Executive Chinese Chef Ling Heng Yao, the culinary journey begins with a seafood trilogy featuring a chilled seasonal fresh fruit salad with lobster, served alongside a fiery mala-flavoured jellyfish flower and a deep-fried cuttlefish squid ink dumpling.

Next, enjoy a decadent, deep-fried Alaska crab meat roll infused with white pepper, spring onion and ginger, which is served with caviar. This is followed by a comforting red grouper fillet cooked with fish maw and a chiffon fish ball, all presented in a spicy and sour golden broth; and sautéed jumbo king prawn in a superior garlic soya sauce served with crispy longan stuffed with shrimp paste.

The meal continues with a stewed Australian five-head abalone, paired with flower mushroom and seasonal vegetables in oyster sauce, followed by a fragrant braised rice with dried scallop and sea cucumber, topped with a pan-seared scallop in XO chilli sauce. Complete this dining experience with a nourishing dessert of double-boiled red dates, dried longan and sea bird’s nest.