Five exquisite house specialty dishes, along with an array of classic dim sum selections, highlight Madame Fan’s menu.
Double Boiled Four Treasure Soup with Sea Cucumber, Fish Maw, Dried Scallop and Crabmeat
The invigorating use of coconut creates extraordinary depth and flavours in this premium soup.
Drunken Crab Rice Noodle with 20 Year-Old Gu Yue Long Shan Rice Wine
The fresh flavours of the Alaskan King Crab in this dish are heightened by the intensity of premium rice wine.
Steamed Soon Hock with Ipoh Soy and Spring Onion
A perennial favourite in Chinese cuisine, the sweet succulence of the fish is preserved by a traditional steaming method.
Handcut Taiwan Noodle, Wind Dried Pork with La La clams
A rendition of the classic Pappardelle Vongole, savour a dish with pure ethnic lineage.
Lobster Cantonese with Ginger, Spring Onion and Wonton Noodle
An offering that reflects Alan Yau’s belief that ginger and spring onion are better paired with seafood than meats. A delectable creation.