It includes Sugar Can Smoked Chicken, Wild Abalone Stewed in Tana Spice, baked wild mullet roe, Herbal Drunken Shrimps, Yilan Shrimp Puffs, and Hongqu braised pork.

Pearly and tender premium white asparagus, also affectionately known as the "Queen of Seasonal Vegetables", have been specially selected for this dish. The simple black pepper seasoning brings out the freshness and sweetness of the white asparagus, which is also complemented by diced tricolour steamed egg and squid before mayonnaise is mixed in. As a final touch, some spices are sprinkled onto the salad to accentuate the tender and juicy texture of the white asparagus, giving rise to an elegant and exquisite dish.

This is a dish from Fujian, taught to current chefs by Chef Huang De-Hsing, who helmed the kitchen of Penglai Pavilion back in the day. Evenly marbled pork ribs are simmered in a stew made of onions, shallots, rock sugar, soy sauce, and Shaoxing wine, making them tender and sweet when served, leaving a lip-smacking aftertaste.