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kaioyang: Rib Eye steak
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kaioyang: Chicken Liver entree
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kaioyang: Lunch
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kaioyang: Afternoon Tea
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kaioyang: Flower Drum Dinner
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kaioyang: Flower Drum Dinner
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kaioyang: Flower Drum dinner
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kaioyang: Flower Drum Dinner
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kaioyang: Shark Fin soup
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kaioyang: Ham
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kaioyang: Flower Drum Dinner
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kaioyang: Le Canard Roti
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kaioyang: Le Pave au Poivre
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kaioyang: Amuse Bouche
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kaioyang: Kingfish Confit with avocado, tomato served with soy and wasabi dressing
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kaioyang: Homard Rivioli served with quail egg, sauteed spinach and sauce civet
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kaioyang: Catch of the Day
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kaioyang: Roasted Lamb Rack with Rosemary crust, Olive Tapenade, Bacon and Sauteed Cabbage
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kaioyang: Dessert - Tiramisu, Vanilla ice cream, fruits
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kaioyang: To clear the palette
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kaioyang: Duck meat and liver in puff pastry
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kaioyang: Water cress soup, sea scallops oscietra caviar
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kaioyang: Ox cheek in a Burgundy style, mushrooms and lardoons
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kaioyang: Bresse chicken with crayfish, cooking juice
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kaioyang: Pre-dessert sweets
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kaioyang: Roasted pineapple, passion/coco/green lemon tartelette
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kaioyang: Weisswurz at Ratskeller, Munich
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kaioyang: Schweinshaxe at Ratskeller, Munich
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kaioyang: Calamari bucket at Zizzi's, St Katherine's Dock, London
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kaioyang: Salmon at Le Georges, Centre Pompidiou, Paris