| Four Seasons Fried Rice |
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with Shrimp, Chicken, Beef, Barbecue Pork, Fried Egg, Scallions |
| Jasmine White Rice |
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| Braised Noodles |
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with Seasonal Vegetables and Chicken Filet |
| Wok-Tossed Thin Egg Noodles |
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with Chicken or Beef, Accompanied with Baby Bok Choy |
| Crispy Seafood Spring Rolls |
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Served with wild plum sauce. |
| Satay Prawns |
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Grilled with five willows pickled ginger glaze. |
| Salt And Pepper Calamari |
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Lightly-fried with garlic, chili, and spices. |
| Crab Won-Tons |
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Crispy-fried and served with wild plum sauce. |
| Minced Squab Imperial |
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Served in iceberg lettuce petal. |
| Barbecued Duck Salad |
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With jelly fish in ginger vinaigrette dressing. |
| Pot Stickers |
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Pan-fried and served in chili soy vinaigrette. |
| Baby Back Ribs |
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Roasted with special barbeque honey glaze, sprinkled with roasted sesame seeds. |
| Signature Seafood Bisque |
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Oven-baked in fresh coconut, crowned with puff pastry. |
| Sichuan Hot And Sour Soup |
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With won-tons, shrimps, scallops, wood ear mushrooms, and tofu. |
| Chicken Tomato Bisque |
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Oven-baked with celery, onions, and carrots. |
| Snow Pea Chicken |
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Stir-fried with fresh mushrooms, snow peas, and pecans. |
| Vanilla Prawns |
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Lightly-fried accompanied with honeydew melon and celery hearts in vanilla sauce. |
| Sichuan Tiger Prawns And Jumbo Scallops |
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With chili peppers and onions. |
| Signature Fresh Whole Maine Lobster |
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Served in peppercorn sauce over angel hair crystal noodles. |
| Pacific Sea Bass En Papillote |
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Baked in au jus over ginger, cilantro, bell peppers, and julienne carrots. |
| Filet Of Sea Bass In Black Bean Soya |
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Stir-fried with shredded onions and bell peppers. |
| Seafood Casserole |
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Baked with lobster meat, prawns, scallops, calamari, filet of sole, onions, in a mushroom cream sauce. |
| Five Willows Crispy Filet Of Flounder |
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With dragon pearl fruits, accompanied with pickled ginger and cassis nectar. |
| Peking Duck |
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In lotus buns served with hoisin sauce carved table-side. |
| Black Pepper Beef Tips |
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Wok-seared with onions. |
| Signature Medallions Of Beef |
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Wok-charred with garlic and rosemary in red wine and balsamic vinegar reduction accompanied with tender asparagus spears. |
| Mongolian Lamb |
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With leeks flavored with hoisin sauce served on a bed of fresh spinach. |
| Pork Tenderloin |
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Lightly-fried with lychee and pineapple in cassis nectar. |
| Vegetarian Delight |
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With tofu, shiitake mushrooms, snow peas, and young chives, braised in light soya. |
| Baby Bok Choy & Shiitake Mushrooms |
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In oyster soya. |
| Hunan Eggplant |
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And french horn mushrooms, minced shrimp and chicken, sauteed with sweet basil in spicy garlic sauce. |
