Signature Dishes at Royal Steam King
Royal Lunch Menu
*Applies to Lunch Only
*The offer of these lunch menus are subject to change without prior notice
淮杞螺頭竹絲雞 (位)
Double Steamed Silky Fowl Soup with Sea Conch, Chinese Yam, and Goji Berries, per head
陳皮水鴨湯 (位)
Duck Soup with Dried Tangerine Peel, per head
生拆蟹肉冬瓜盅 (預定)
Steamed Winter Melon Soup in a Whole Melon with Fresh Crab Meat (Pre-order)
An imperial banquet brought to your table.
A whole winter melon, delicately hollowed and carved with traditional motifs, becomes both vessel and stage for this celebrated traditional Cantonese soup. As the melon steams, its tender flesh melts into a crystal-clear broth, releasing a gentle sweetness that harmonizes with the oceanic richness of fresh mud crab meat. Each spoonful carries the elegance of centuries past—an echo of imperial feasts where this dish was first unveiled as a summer delicacy, prized for its cooling properties and artistry.
Served as a centerpiece, the melon itself embodies hospitality and grandeur, while the soup within offers a refined balance of flavor and nourishment. This is not merely a dish, but a performance of Cantonese culinary heritage—light, luxurious, and unforgettable.
紅燒鮑翅
Braised Shark Fin in Abalone Sauce
原隻豪皇鮑魚
Whole Abalone Braised in Supreme Sauce
蟹肉魚翅羹
Deluxe Shark Fin Soup with Crab Meat
鮑魚煨海參
Braised Abalone with Sea Cucumber
紅燒乳鴿（預定）隻
Braised Pigeon (Pre-order) per piece
Once a delicacy reserved for scholars and nobles, braised pigeon embodies the Cantonese pursuit of refinement through simplicity. The young bird, prized for its tender flesh and subtle flavor, is carefully marinated with soy, aromatic spices, and rice wine before being slow‑braised to a glossy perfection. Each bite reveals a balance of richness and elegance, a dish that has graced banquets for centuries as a symbol of sophistication and culinary artistry.
仙鶴神針（鴿吞翅）六两翅 (4-6人份)
Pigeon with Shark Fin Stuffing, for 4-6 people
貴妃走地雞
Conpoy White Cut Chicken
A timeless Cantonese classic elevated with refinement. White cut chicken, celebrated for its purity of flavor, is gently poached to preserve its natural tenderness and served with a fragrant ginger‑scallion dip. In this banquet rendition, the bird is paired with conpoy (dried scallop)—a prized ingredient once reserved for imperial kitchens. The conpoy enriches the dish with a subtle oceanic sweetness, weaving land and sea into a delicate harmony. Rooted in centuries of tradition, this preparation embodies the Cantonese philosophy of balance: simplicity transformed into elegance, nourishment into artistry.
蒜子牛油澳洲游水雪蟹
Garlic Butter Live Snow Crab
蒜子牛油塔州游水紅龍
Savoury and Crispy Garlic Chilli Style Live Tasmania Rock Lobster
澳洲游水蜆 PiPis
Wok Fried Pippies w/ Housemade XO Sauce
澳洲游水星斑 (小)
Live Whole Coral Trout (Small)
照燒汁和牛粒
Wagyu Cubes in Special Teriyaki Sauce
黑松露韭黃滑蛋蝦仁陳村粉
Thick Rice Noodle with Truffle, Yellow Chives, Scrambled Eggs, and Shrimps
