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Jiang-Nan Chun 江南春 – Entrance (more)
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Jiang-Nan Chun 江南春 – Menu
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Jiang-Nan Chun 江南春 – Dining Room
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Jiang-Nan Chun 江南春 – Dining Room (more)
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Suckling Pig with Avruga Caviar & Crispy Scallop with Fresh Pear 黑魚子乳豬件拼梨香玉帶 (more)
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Double-boiled Chicken Soup with Fish Maw, Sea Whelk and Ginseng 花旗參螺頭花膠燉雞湯 (more)
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Steamed Soon Hock Fillet with Superior Soy Source 港式清蒸笋壳件 (more)
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Braised Three Head Abalone and Chinese Mushrooms in Oyster Sauce 蠔皇花菇扣三頭鮑魚 (more)
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Braised Three Head Abalone and Chinese Mushrooms in Oyster Sauce 蠔皇花菇扣三頭鮑魚
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Braised E-Fu Noodles with Boston Lobster in Superior Stock 上湯焗波士頓龍蝦炆伊麵 (more)
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Double-boiled Hashima with Red Dates, Lotus Seeds and Coral Seaweed 紅蓮雪蛤海燕窩 (more)