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宴客不一定要鮑參翅肚，只要懂得將平價食材改頭換面，即使簡單的做法，亦能做出造型高貴的菜式。無論湯羹、前菜、主菜到甜品，款款精緻得體。菜式推介：湯羹：菠菜魚蓉羹、翠肉餃素翅清湯、清湯蘿蔔盅前菜：花椒醉雞、涼拌豆腐、炸素鰻主菜：杏仁蝦多士、杞子籠仔蝦、白玉海鮮盒、紅糟鹽酥雞、五香燜鴨、桂花燜肉配香酥夾餅、酥炸芋蓉春卷甜點：綠茶缽仔糕、西米燉蛋、鮮果千層班戟
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