酸辣鹹菜黃魚麵 $108 (碗)
Join us at Dragon Inn for a variety of modern Shanghainese specialties which amaze you with its fresh combination and presentation. New modern style of Shanghai cuisine is also called “Hai Pai Cai”, based on traditional Shanghainese cuisine, it absorbs the essence and cooking techniques of various Chinese cuisines. It emphasizes attention to details, innovation, but retains the essence of Shanghai authentic cuisine. Menu highlights include Braised Mandarin Fish with Osmanthus in Wine Syrup and Stuffed Sticky Rice in Lotus Root with Osmanthus sweet, etc.
Sliced Cold Mutton with Sweet Bean Paste HK$188
Braised Mandarin Fish with Osmanthus in Wine Syrup HK$298
Deep-Fried Crispy Duck with Assorted Ingredients HK$328
Braised Pig Intestine with Seasonal Vegetables HK$208
Pan-fried Beltfish HK$168
Braised Pork Belly with Fermented red Beancurd HK$198
Stuffed Sticky Rice In Lotus Root with Osmanthus sweet HK$168
Stir-fried frog with Lotus Root & Bell Pepper HK$168
Steamed Eggplant with Sesame oil & Garlic HK$138
Noodles in Soup with Yellow Croaker & Preserved Vegetables HK$108 (per person)
Dragon Inn’s Chef Lin Chun Kit won the Bronze Award by 2018 Belt & Road (B&R) Hot Chef Culinary Challenge, an international competition that embraces different types of cuisine cooking under the ‘Hot & Spicy’ theme.
Promotion Period: Aug 1 – Sept 30, 2018
Serving time: 12:00noon – 3:00pm, 6:00pm – 11:00pm