Dad Bear (Adrian Tan):
Congee served with meat slices, century egg, cubes of pork blood, garnished with freshly chopped spring onions
Dad Bear (Adrian Tan):
Roast Meat Cubes served with mustard on the side
Dad Bear (Adrian Tan):
Roast pork cubes served with mustard on the side
Dad Bear (Adrian Tan):
Tiger Prawn on the Teppanyaki hot plate
Dad Bear (Adrian Tan):
Sakurada Teppanyaki at Royal Park Hotel, Shatin, HK
Dad Bear (Adrian Tan):
Japanese Style fried rice prepared on a hot plate
Dad Bear (Adrian Tan):
Japanese Fried Rice
Dad Bear (Adrian Tan):
Meal fit for a king
Dad Bear (Adrian Tan):
Wagyu Beef
Dad Bear (Adrian Tan):
Bean Sprouts prepared with Wagyu beef trimmings
Dad Bear (Adrian Tan):
Roasted pigeon
Dad Bear (Adrian Tan):
Definitely no bird flu today
Dad Bear (Adrian Tan):
Herbal Jelly (Kwai Ling Kou)
Dad Bear (Adrian Tan):
Herbal jelly served with a touch of honey
Dad Bear (Adrian Tan):
Fresh prawn wanton noodles
Dad Bear (Adrian Tan):
Xi Yan Menu for 16th May 2011
Dad Bear (Adrian Tan):
Rooster tea-pot
Dad Bear (Adrian Tan):
Crispy Taro Paste with Dried Oyster
Dad Bear (Adrian Tan):
XO chilli sauce
Dad Bear (Adrian Tan):
Steamed peanuts flavored with sour plum
Dad Bear (Adrian Tan):
Crispy shredded eel in black vinegar and mustard sauce
Dad Bear (Adrian Tan):
Crispy shredded eel in black vinegar and mustard sauce
Dad Bear (Adrian Tan):
Clouded ear with wasabi
Dad Bear (Adrian Tan):
Braised pork belly pagoda
Dad Bear (Adrian Tan):
Unwinding the mystery, revealing the bed of preserved mui-choy below
Dad Bear (Adrian Tan):
Sichuan Spicy Chicken
