Plum Valley Restaurant

luxury dim sum, sesame prawn toast, satay chicken, Vietnamese spring roll, salt and pepper squid

luxury dim sum, Vietnamese vegetable spring roll, spicy tofu, vegetarian dumplings

prawn ravioli with XO sauce, har gau, scallop dumpling vegetarian dumpling

with pine nut, pomegranate and shallot

home made with pork and goose foie gras

with curry leaf chilli

Deep fried soft shell crab, scented with crispy curry leaves, caramelised creamy white sauce topped with egg yolk strands and roasted mountain yam

prawn, noodle and vegetables wrapped in rice paper, served with chilli fish sauce

with special peanut sauce

with lemon sauce

with drunken chicken and jelly fish (Cold platter)

crab meat with dry scallop soup

Tofu, water chestnut and crabmeat

with black cod and crabmeat

with shredded chicken, shrimp, black fungus, bamboo shoots and mushroom

with ginger and spring onion with shrimp-egg noodle

ith red chilli and black beans with shrimp-egg noodle

with glass vermicelli in spicy yellow bean sauce

with homemade cheese sauce Onions, fresh mushrooms, dry ham and spinach

with fried chillies

Ginger and spring onions with infused oils and soya sauce; Shredded pork fillet, preserved vegetables, sour plum and tofu; Preserved winter vegetable, shredded pork fillet and glass noodles with infused oil and soya sauce

Steamed whole of Dover Sole with minced ginger and garlic paste; Fried Dover Sole meat with dried chilies and onion

Deep fried tiger prawns with wasabi infused, Japanese mayonnaise and peanut sauce. Decorated with Tobiko

Pan seared butter fried king prawns in shell with dried chilies, roasted Brazilian cashew nuts and black pepper cooked in a rich spicy soy sauce

Black cod fillet, king prawn, scallop, squid, zucchini, red pepper and spring onion

with champagne and honey

wrapped in banana leaf

with ginger spring

in homemade Japanese barbecue sauce

with king soya sauce

with glass noodle hot pot

With okra, aubergine, spring onion and cherry tomatoes

in green curry sauce

with garlic shoot and sweet basil

with cashewnuts, pepper and dried chilli

with garlic and vermicelli

with black bean sauce

with X.O. chilli sauce

Freshly grilled diver scallop on deep fried homemade potato ring, glazed with Korean barbecue sauce and garnished with chopped spring onions, carrots and chillies

with black bean sauce

crabmeat and X.O. sauce diced scallop, prawn, squid and dry scallop

garlic and vegetables

chicken, mushroom, red and green pepper cream sauce on top

with roast pork and shrimp

with chicken in black bean sauce

with bean sprout and spring onion

with seafood

with shimeji mushroom

with shredded duck in X.O. sauce

served with homemade pancake, spring onion, cucumber and plum sauce

served with pancake, spring onion, cucumber and plum sauce

boneless

Marinated duck slices with pepper, cherry tomatoes and lychees cooked in house special red curry sauce

with Shaoxing wine sweet basil and spring onion

with fresh pineapple and pomegranate

with black beans and shallots served in claypot

with dried chilli

Crispy deboned chicken with homemade spring onion sauce

Poached in oriental spice, marinated to tenderise and oven roasted to flavour. Glazed with home made preserved chilli sauce and matured Chinese wine

with rice wine and sweet vinegar

with fresh pineapple and pomegranate

with chinese salt fish, bean curd, dried chilli and baby leek

Baby pork belly, slowly braised and marinated with fresh lemon grass and shallots. Fragranced with pomelo leaves

spring onions, water chestnut and taro with sweet vinegar sauce

beef steak with red wine merlot

with enoki mushroom and sweet soya dressing

with mango served in crispy nest

special chilli pepper cream sauce

Tender shredded beef fillet served with a mixture of Tianjin translucent glass noodle sheets, fresh shallots, sliced pomelo leaves and Chinese parsley with infused olive oil

Slow cooked beef fillet marinated in Chinese special herbs and spices, stewed in seared galangal, a mixture of curry powders, spring onions and coconut milk

with lemon grass

Pan fried fillet of ostrich with raw roasted peppercorns, fried Chinese dough

with minced beef in a spicy sauce

Braised Japanese tofu with garlic and minced chicken, served with shimeji mushrooms in vegetarian oyster sauce, topped with deep fried shallots

with shiitake mushroom and black bean

with oyster sauce

with chilli fermented bean curd

With shallot infused oil, Penang sun dried shrimp paste, finely chopped dried shrimp and fresh chilies

Stir fried gai lan with teohchew salted fish sauce, finely chopped dried shrimps, spicier and more intense using shallots, garlic flakes and birds eye chilies

Sautéed baby pak choi with poached Shimeji mushrooms, goji berry and fresh lily bulb in black cod stock

with garlic

with garlic

baby bamboo shoot, fried tofu, shimeji mushroom, and mooli

white fungus, sugar snap, water chestnut and red pepper

luxury dim sum, sesame prawn toast, satay chicken, Vietnamese spring roll, salt and pepper squid

luxury dim sum, Vietnamese vegetable spring roll, spicy tofu, vegetarian dumplings

prawn ravioli with XO sauce, har gau, scallop dumpling & vegetarian dumpling

with pine nut, pomegranate and shallot

home made with pork and goose foie gras

with curry leaf & chilli

Deep fried soft shell crab, scented with crispy curry leaves, caramelised creamy white sauce topped with egg yolk strands and roasted mountain yam

prawn, noodle and vegetables wrapped in rice paper, served with chilli fish sauce

with special peanut sauce

with lemon sauce

with drunken chicken and jelly fish (Cold platter)

crab meat with dry scallop soup

Tofu, water chestnut and crabmeat

with black cod and crabmeat

with shredded chicken, shrimp, black fungus, bamboo shoots and mushroom

with ginger and spring onion with shrimp-egg noodle

ith red chilli and black beans with shrimp-egg noodle

with glass vermicelli in spicy yellow bean sauce

with homemade cheese sauce Onions, fresh mushrooms, dry ham and spinach

with fried chillies

Ginger and spring onions with infused oils and soya sauce; Shredded pork fillet, preserved vegetables, sour plum and tofu; Preserved winter vegetable, shredded pork fillet and glass noodles with infused oil and soya sauce

Steamed whole of Dover Sole with minced ginger and garlic paste; Fried Dover Sole meat with dried chilies and onion

Deep fried tiger prawns with wasabi infused, Japanese mayonnaise and peanut sauce. Decorated with Tobiko

Pan seared butter fried king prawns in shell with dried chilies, roasted Brazilian cashew nuts and black pepper cooked in a rich spicy soy sauce

Black cod fillet, king prawn, scallop, squid, zucchini, red pepper and spring onion

with champagne and honey

wrapped in banana leaf

with ginger & spring

in homemade Japanese barbecue sauce

with king soya sauce

with glass noodle hot pot

With okra, aubergine, spring onion and cherry tomatoes

in green curry sauce

with garlic shoot and sweet basil

with cashewnuts, pepper and dried chilli

with garlic and vermicelli

with black bean sauce

with X.O. chilli sauce

Freshly grilled diver scallop on deep fried homemade potato ring, glazed with Korean barbecue sauce and garnished with chopped spring onions, carrots and chillies

with black bean sauce

crabmeat and X.O. sauce diced scallop, prawn, squid and dry scallop

garlic and vegetables

chicken, mushroom, red and green pepper cream sauce on top

with roast pork and shrimp

with chicken in black bean sauce

with bean sprout and spring onion

with seafood

with shimeji mushroom

with shredded duck in X.O. sauce

served with homemade pancake, spring onion, cucumber and plum sauce

served with pancake, spring onion, cucumber and plum sauce

boneless

Marinated duck slices with pepper, cherry tomatoes and lychees cooked in house special red curry sauce

with Shaoxing wine sweet basil and spring onion

with fresh pineapple and pomegranate

with black beans and shallots served in claypot

with dried chilli

Crispy deboned chicken with homemade spring onion sauce

Poached in oriental spice, marinated to tenderise and oven roasted to flavour. Glazed with home made preserved chilli sauce and matured Chinese wine

with rice wine and sweet vinegar

with fresh pineapple and pomegranate

with chinese salt fish, bean curd, dried chilli and baby leek

Baby pork belly, slowly braised and marinated with fresh lemon grass and shallots. Fragranced with pomelo leaves

spring onions, water chestnut and taro with sweet vinegar sauce

beef steak with red wine merlot

with enoki mushroom and sweet soya dressing

with mango served in crispy nest

special chilli pepper cream sauce

Tender shredded beef fillet served with a mixture of Tianjin translucent glass noodle sheets, fresh shallots, sliced pomelo leaves and Chinese parsley with infused olive oil

Slow cooked beef fillet marinated in Chinese special herbs and spices, stewed in seared galangal, a mixture of curry powders, spring onions and coconut milk

with lemon grass

Pan fried fillet of ostrich with raw roasted peppercorns, fried Chinese dough

with minced beef in a spicy sauce

Braised Japanese tofu with garlic and minced chicken, served with shimeji mushrooms in vegetarian oyster sauce, topped with deep fried shallots

with shiitake mushroom and black bean

with oyster sauce

with chilli fermented bean curd

With shallot infused oil, Penang sun dried shrimp paste, finely chopped dried shrimp and fresh chilies

Stir fried gai lan with teohchew salted fish sauce, finely chopped dried shrimps, spicier and more intense using shallots, garlic flakes and birds eye chilies

Sautéed baby pak choi with poached Shimeji mushrooms, goji berry and fresh lily bulb in black cod stock

with garlic

with garlic

baby bamboo shoot, fried tofu, shimeji mushroom, and mooli

white fungus, sugar snap, water chestnut and red pepper