Gourmet Platter
This platter includes Taiwanese shredded guava with preserved plum flavour, Sichuan-style air-dried Angus beef with honey, and tender Australian Greenlip abalone served with wasabi sauce. This appetizer combines sourness, crispiness, spiciness and freshness, providing a preview of the variety of flavours in the feast ahead.

Kamei Chicken Consomme in Whole Young Coconut
Locally sourced Kamei chicken, coconut juice, black wolfberries and Yunnan Ham are stewed in a coconut shell for eight hours to create this soup. Neptune’s uses the double-boiled method to bring out the best flavours and aroma of natural ingredients.

Stir-fried Lobster with Crispy Egg White and Truffle
This beautiful dish features a coral-themed plating with stir-fried sustainable Australian lobster tail, egg white souffle and black truffles. The soft souffle fully absorbs the essence of lobster juice and delivers a pleasing contrast to the meaty lobster.

Braised Pork Belly in Aged Vinegar
Inspired by the classic red-wine beef stew, local quality pork belly is stewed at 72ºC with balsamic vinegar and Zhenjiang vinegar. After absorbing the acidity and sweetness of the Chinese and Western vinegars, the tender pork meat and juicy layers of fat melt in diners’ mouths.

Neptune’s Signature Fried Rice
This colourful fried rice, made from 26 ingredients, is a new take on the famous Yangzhou fried rice. It uses fresh seafood including abalone, lobster and king crab meat, with a mix of brightly coloured vegetables such as carrots, purple cabbage and peas to delight diners’ eyes.

Kiwi Fruit Sweet Soup with Fruit Jelly and Glutinous Rice Ball
The dessert recreates a fish pool in your bowl. A cute and creamy goldfish-shaped milk pudding swims in a sweet soup of nutritious kiwi seeds amid homemade rice balls. It concludes the meal with a variety of textures and pleasing sweetness.

Chef’s Profile
In his 28 years of culinary experience, Chef Chan Kwok Keung has developed expertise in Beijing, Huaiyang, Sichuan and Cantonese cuisines. He excels at crafting modern dishes while retaining the essence of traditional cooking. His outstanding culinary skills and creativity have won him numerous awards and recognition, including World Champion at The Chinese Cuisine World Championship, and a Michelin Star.
Despite these successes, Chef Chan is not complacent. "Imagination is boundless. I find excitement creating new dishes," he said. "I enjoy looking for inspiration in the aquarium. I even make friends with the fish!"