Plum Valley
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
การรับประทานอาหารกวางตุ้งและติ่มซำในไชน่าทาวน์
คะแนน
รีวิว
รูปภาพ
เมนู
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
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