Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.


By Executive Master Chinese Chef Jinhong Luo

  • Marinate the grouper fish slices with ginger juice, white pepper, lemon juice , egg white, potato starch and salt
  • Then deep fry the fish till crisp
  • Heat oil in a wok, and then add chopped onion, ginger, garlic.
  • Sauté it for a while and then add Xiang la sauce followed by sliced red and green pepper.
  • Now add chicken stock, soya sauce and chicken broth powder.
  • Then add fried grouper fish and simmer for a minute
  • Add potato starch as per consistency.
  • Finally add spring onion, sesame oil, check for seasoning and serve hot.
  • Blanch and stir fry Pak Choy and keep aside as garnish



  • Grouper fish slices-200g
  • Sliced red bell pepper-10g
  • Sliced green pepper-10g
  • Spring onion-5g
  • Xiang la sauce-15g
  • Chopped onion-10g
  • Sesame oil-2ml
  • Chopped ginger-5g
  • Chicken broth powder-2g
  • Dark soya sauce-2g
  • Chopped garlic-5g
  • Ginger juice-2ml
  • Egg white-1no
  • White pepper-2g
  • Refined oil-20ml
  • Lemon juice-5ml
  • Salt-To taste
  • Potato starch-15g
  • Pak choy-2 no’s