THE QUEEN ap I A MAC WE ASK ABR + RLU A + Le RE ALAR RS MR EM AE SS ERE a FA ES ABER AO FS He AR SY FAH 881 | 8) A SB AAA LA + Sa He 5A A AO LN AIA HDG 8 HMA BL WA EL IMLAY REE « CCunese cuisine is ich and diverse, varying in style and taste fom region to region. Is history dates back ‘ousunds of yours, evolving in accordance with the geographical environment, dlmate, lea produce, cultural traditions and ethnte backgrounds ete AM these factors contribute to @ superative range of 1esendenting syle that isunderstod tobe the renown” Eight Regal cooking techniques ingredients, Chinese Cuisines” These cight culinary susines are Anis, Cantonese, Fujian, Hunan, Jiangsu, Shandong Seoshuan and Zhejiang. “The name THE QUBEN (il) ss sepired by the Vietortan ova site of 151 Hntage with cements of stohitecture tye corresponding tthe ancient Chiness residential enurtyardinfsstricture- symmetric tnd enclosed fom four sides with privacy. Keeping residence (THE QUEEN ) protected from external Intrusion Aligning with the revitalized architeture design, The Queen gathers Chincve claasiss across the ‘ogloas using the freshest seasonal produce around the word and reutvey relavent th castes tobe the shoolute best diners enn find in todays Chinese delicacies,bed ee cece oryAR Bi ob Steamed Dimsum 651 AEN Arable" 1200-1600 TG A we 118 Assorted Seafood Dumpling in Supreme Broth RTA THE ID i 98 Crab Meat with Pumpkin Paste Dumplings ee OS ae 98 Steamed Prawn Dumplings with Asparagus NC tk Et 88 Steamed Pork Dumplings with Crab Roe FM Re 88 Steamed Prawn with Purple Cabbage Dumplings AER O 78 Bootroot Dumpling WER AH A) HE YO 738 Steamed Shanghainese Dumplings with Spicy Broth RA i 78 Steamed Shanghainese Dumplings Ls oF he 78 Bean Curd Sheet Rolls Stuffed with Shrimps in Supreme Broth i AE AL 78 Steamed Minced Boof Balls with Broth $6 BE OR EQ 68 Pan-fried Millet Cakes with Caramel {0M 10% Sevio charge apie: Q Rscicy Q Veoetaranbia Ea Steamed Rice Roll with Wild MushroomsOR MB Steamed Rice Rolls with Soft Shell Crab a ‘Steamed Rice Roll with Scallops and Asparagus RE HE Steamed Rice Roll with Angus Beef and Pepper ee a Steamed Rice Roll with Shrimps and Chives al bE I Steamed Rice Roll with Crispy Shrimps Hi RE Q Steamed Rice Roll with Wild Mushrooms {0M 10% Sevio charge apie: Ia Steamed Rice Roll fF 1 RISB Avaable: 1200-1600 118 108 98 88 88 88 Q Rscicy Q VeoetaranTREE a. Pane ead z — ys 5 py a ¥ oe a: ~ a. ; tte i a i, CaCAE tah Bi Fried & Baked Dimsum J 11 RSE Avaliable: 1200-1600 WER Ze HE I LQ Pan-fried Angus Beef Buns with Sichuan Spiey Sauce XO 08 Mit Ok SE A] BE Radish Cake with Pre-served Meat in XO Sauce HM EO Pepper Crisps with Minced Pork and Shrimps i oC HE RE RI BE Radish Cake in Chui Chow Style REBEL Shrimps Toast with Oat TT AL BEBE 0515.9 M15 mins for preparation) Baileys Egg Tart BRR AE Baked Barbecue Pork Puffs with Apple Purée oe a HL Deep Fried Dumplings with Sweet Potatoes & Diced Chieken fe TF ME A Spring Rolls Stuffed with Shrimps and Mashed Garlic FE ie WEE 6 Baked Taro Puffs with Seafood and Bgg White RBS KE Q Pan-fried Bean Curd Roll with Mixed Vegetables and Black Truffle S Wii ie > HE AF Deep Fried Lava Sesame Balls SM Ra Baked Barbecue Pork Buns {0M 10% Sevio charge apie: Q Rssicy 108 98 98 88 98 88 88 88 88 88 78 78 78 Q veotaranAMS eRE Crispy Bean Curd Skin with Mixed VegetablesAN & HW Appetisers HARPER A HQ 248 Japanese Watermelon Ox Tongue in Siehuan Spicy Sauce HS WL HB AE OE EQ 168 Geoduck with Chili & Sichuan Pepper KAW Q 168 Pork Belly Rolls with Mashed Carlie RAB Q 148 Chilli Sliced Beef and Ox Tongue AB fe 148 Pan-Fried Mup Carp Cake i Be AE 138 Deep Fried Duck Blood ARE EQ 138 Pan-fried Groon Popper Stuffed with Fish Paste Weta QQ 128 Fresh Lily Bulbs with Wasabi Sauce z 108 Assorted Cherry Tomatoes with Plum i EL Q 108 Prosorved Plum Marinated Chinese Yam REF ie @ 108 Deep Fried Dried Mushrooms AMSG RB QO 108 Crispy Bean Curd Skin with Mixed Vegetables WHE a 1 BE 108 Prosarved Bigg with Green Chili mee Q@ 108 Sichuan Dried Bean Curd 19M 10K Service chavo antes Q Rscicy Q Veoetaranaa ee Se) Double-Boiled Morel & Sea Conch Soup.Wits. B Soup AiG iE (m) 548 Double-boiled Chicken Soup with Black Garlic & Plygonatum Root Bit MF il (m) 438 Double-boiled Pig Lung Soup with Almond (ae) 128 iH MB (me) 438 Hot & Sour Seafood Soup (me) 128 He TE OR SO RAE IB (Gb) 238 Double-boiled Fish Maw Soup with Sea Conch & Matsutake °F FA ea a BG ee) 208 Double-Boilod Morel & Sea Conch Soup EMR Q (rk) 108 Matsutake & Wild Mushroom Soup fd B38 It Fine Dried Seafood Fei YB BAA Ce a> (eb) 1,698 Buddha's Temptation (Preorder x reqsined) to Hh cmt) 1,298 Double-Boiled Shark Fin with Chicken Soup in Casserole pS SR Bie fie TE (wt) 698 Braised Middle East Abalone with Black Mushroom LW EHR (wt) 638 Braisod Bird Nest Soup Ma ih A 1E HE (rk) 568 Braised Superior Fish Maw in Abalone Sauce OA it we ae (tk) 498 Braised Sea Cucumber in Chicken Broth a ie (tb) 438 Braised Shark Fin in Brown Soup {0M 10% Sevio charge apie: Q Rscicy Q Veoetaranee ey Semen eae a tat!We / al Seafood & Fresh Water Food DR Hk BE Spotted Grouper ARQ / HMB / MHRQ / HA / MH MMR Shen Sil Stewed (Sichuan Pippen Sted Steud ith Pied Chi / Sind 2 ay NNN Mi Ui HE BQ. Sichuan Stylo Lobster & Tofu HEHE Mandarin Fish ARQ / MRO / HAHA ‘Schurn Sle Stewed Stem with ited Chil Schon Perper Sted MG ommm20eM) Marble Goby Fish @0 mins for preparation) wu / MQ) a Deep Fed Seamed wth Sichuns Peper Steamed ith cry Crany Bean its HG Prawn BRMRO/ AN / RAM / wa ‘ed eh Peper Casserly Sed /Staund mth Ge Ped mh er Sse AFF al OS) a ta fe BR Pan‘fried Cod in Soy and Mushroom Sauce ELAR A A RR Steamed Cod Fillet & Bean Curd with Salty Crispy Beans Baer Panrseared Scallop with Jinhau Ham and Asparagus XO HP HF Q Sauteed Seallops & Asparagus in XO Sauce AEF tb BF ob Sautéed Fresh Milk with Scallops & Crab Meat {0M 10% Sevio charge apie: Q Rssicy 1,600 © 1,288 & ck) 558 on) 448, 498 488 338 338 298 298 298 Q veotaranWe / lO Seafood & Fresh Water Food MR Camm) @ 228 Stir-Fried Mandarin Fish Roe ( Seasonal ) AME OS gE De OE 208 Seafood Vermicelli Pot with Crab Paste We 208, ‘Sauteéd Shelled Shrimps in Sichuan pepper & Chili HD iol ES 208 ‘Sauteéd Shelled Shrimps 1 AY EE 208 ‘Sweet and Sour Prawn HE tk OE 208 Stir Fired Soft Shell Crab with Ginger and Onion BOAR 208 Prawns with Salted Figg Yolk OR EFL it 208 Scarmbled Eggs with Milk & Crystal Prawn MG Ab 5 188 Pan Fried Mashed Shrimp with Vegetables i Ok FER Of 178 Dried Seafood & Vegetables in Casserole {0M 10% Sevio charge apie: Q Rscicy Q VeoetaranSE ae Deep Fried Chicken with Mashed Shrimp (Preorder ie raqired) ie RE te Oe We Black Truffle Crispy Chickon with Chive Sauco AEA Q Sichuan Style Stewed Beet it FREQ Sautéed Diced Chicken with Spiey Red Chili Ex kB Q Chilled Poached Chicken in Sichuan Style A RE A HQ Sichuan Style Stewed Ox Tongue i Ok A BL Pan-fried Beef Tenderloin eT Kung Pao Chickeen MEK Q Sautéed Pig Intestines with Spicy Chili TL A Bw ae tar) Jiangnan Crispy Roll with Mincod Meat (Peeeeder 1 day madvanc) ME TE RK Sweet & Sour Iberico Pork with Figs RFA Fried Pigeon with Lemongrass A Bi Meat (-@) 1,298 (>) 638 (#4) 338 (x) 498 (a) 878 () 438 cm) 808 (=m) 438 (em) 808 398 308 238 218 (+m) 208 198 (a) 108 19M 10K Service chavo antes Q Rscicy Q VeoetaranBi Bi Vegetables ZUHADRA Q Sautéed Asparagus with Fungus & Lily Bulbs WG TE BR Seasonal Vegetables with Fish Maw in Fish Broth PG BLE Seasonal Vegetables with Geoduck in Broth 0G Hie Sichuan Stir‘fried French Beans IR i Sizzling Vegetables in Pot AWE DB Q Braised Bean Curd with Bamboo Piths GMT REA Q Braised Water Bamboo in Broth 0B 108 Service charge apie 228 268 198 178 178 178 158 Q Rotir Q Vesetaioni Kl Oh Staple Food A as 1 ita (F8t=@) 638 Handmade Scallop Paste & Crispy Rice in Seafood Soup (nexe) 338 LB i 498 Pan‘fried Rice Noodles with Prawns ETE BET td Fried Rice with Sakura Shrimp and Scallop TaD BR A Seafood & Crab Roe Fried Rice iO A Ne A A iad Fried Dark Soya Sauce Beef Noodles BARRERA Dw Egg White Fried Rice with Dried Seallops & Truffle i OF 4 ‘Lotus Loaf Wrapped Seafood Fried-Rico FS ee i Panr Fried Crispy Noodles with Shredded Pork and Bean Sprouts PUN i 8 OQ Dan Dan Noodles with Minced Pork & Peanuts in Sichuan Spicy Soup mH Q Noodles in Hot & Sour Soup 248 248 228 228 228 208 (ek) 78 ae) 78 {0M 10% Sevio charge apie: Q Rscicy Q Veoetaranfit ah Desserts A ib TT AR Double-Boiled Bird Nest, Almond Juice Ub AER TE HR Double-Boiled Bird Nest, Rock Sugar te ie Deep Fried Almond Milk UL AF Ah Double-Boiled Honeydew Soup with Peach Resin & Chinese Chickpea SR EO A A fy Baked Sago Pudding with Chestnut Puree AS i Black Sesame Rell dk 9 2 Ft 9 OR Hokkaido Pumpkin & Purple Rico Cako ib EE Ms Chilled Kyoto Tofu Cotta SE fh He others ERR Camere | MA Hae XO ese BM rene EN seamed Bie HR cotecsne ie FRR councese ALA HS HR A RRS A SEW 598 568 168 88 78 18 78 78 cee 25 caer 25 deem 25 came 20 (atten 250 cone 400 + Pew ‘Shoal hore bo an fod & den recon allreeo roferenes, eas idly inform ou ta for ereaneeens. ARB 10% Sensce charge septs