完整菜單 Wo Peng Cantonese Cuisine - Serangoon
主廚特選
午餐
Promotion Lunch Set
Hong KOng Dim Sum (2 items), double-boiled daily soup, stir-fried Kurobuta pork with black pepper and broccoli, braised Ee Fu noodle with conpoy and enoki mushroom, and daily dessert
Promotion Lunch Set
Hong Kong Dim Sum, BBQ peking duck served with egg crepes, double-boiled daily soup, XO sauteed sole fish fillet with spicy XO sauce, sauteed green vegetable with Tibet black fungus and Chinese yam, braised Ee Fu noodle, with shredded duck in Teo Chew style, steamed sponge cake with cranberry, and chilled Osmunthus jelly with Wolfberry.
Pecking Duck Set Menu
Roasted peking duck, double-boiled MACA with fish maw soup, sauteed peach resin with crab roe and egg white, steamed dragon grouper with soya bean crumbs in superior soya sauce, stir fried iceland sea cucumber in spicy XO sauce, braised pig trotters with pattern Shiitake in oyster sauce, braised shredded duck meat with Ee Fu noodles, and daily dessert.
套餐
Shark's Fin & Lobster Set Menu
Special cold dish combinations, braised shark fin's soup with crab meat and crab roe, roasted chicken, sauteed green vegetable with Tibet Black Fungus and Chinese yam, steamed sole fish fillet with crispy soya bean crumbs and superior soya sauce, braised "Bai Ling" with pattern Shiitake in oyster sauce, signature braised lobster with Ee Fu noodle, and chilled mango pomelo with sago
Poon Choy Set Menu
BBQ Peking duck served with eff crepes, double-boiled sharl's cartilage with fish maw soup, sauteed green vegetable with Tibet black fungus and chinese yam, Wo Peng's "Poon Choy" braised with abalone and assorted dried seafood in casserole, steamed dragon grouper with crispy soya bean crumbs and superior soya sauce, braised Ee Fu noodle with shreded duck in Teo Chew style, chilled mango pomelo with sago, and crispy pan cake with red bean paste
Australia Abalone, Superior Shark's Fin soup Set Menu
Salad organic garden greens with crispy soft shell crab and Japanese fish roe in thousand island sauce, double-boiled superiod shark's fin soup with maca, signature roasted and smoked duck with champhor and tea leaf, braised Australia 3 head abalone with pattern Shiitake in oyster sauce, steamed marble goby fish with crispy soya bean crumbs and superior soya sauce, sauteed green vegetable with Tibet Black fungus and chinese yam, clay pot rice with preserved Chinese sausage in Hong Kong style, and double-boiled peach resin and red dates.