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Camemberu: Our tasting menu for the evening
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Camemberu: Decorative metal platter
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Camemberu: Steamed radish cake and fried yam cake
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Camemberu: Homemade XO sauce
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Camemberu: The platter of very refreshing ingredients for lo-hei
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Camemberu: Lo-hei is apparently a custom from Shunde?
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Camemberu: Elegantly light on the palate
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Camemberu: Nian gao or new year cake
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Camemberu: "Lo-hei" of the prosperity Yu-Sheng with Salmon
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Camemberu: Double-boiled shark's fin with three treasures (shiitake mushroom, bamboo pith, and dried scallop)
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Camemberu: The fin was thick and gelatinous, the broth sumptuously rich
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Camemberu: A delightful Schlossgut Diel Riesling Kabinett specially chosen to pair with chinese food
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Camemberu: Steamed coral trout "tong sing" grouper, accompanied by wok-fried glutinous rice with wind-dried sausages
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Camemberu: Traditional azuki bean paste / soup using 30-year old vintage citrus peel
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Camemberu: Crispy glutinous rice cake and snacks, with bowl of azuki bean soup
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Camemberu: Prosperity oyster with braised sliced abalone
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Camemberu: Wok-fried glutinous rice with wind-dried sausages, and steamed coral trout "tong sing" grouper
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Camemberu: Signs of satisfaction