Bone-in Half Young Duckling marinated overnight in a delicious five-spice rub. Wok-steamed to seal in the juices, then fried to an inviting crisp on the outside. Served with a side of spicy plum sauce.
A seafood feast sizzling on a hot platter. Shrimp, Scallops, and Squid tossed with a vegetable medley in a light rice wine sauce.