The chefs at Tsui Hang Village Restaurant have carefully selected fresh Dalian and Australian green lip abalones and prepared them with innovative as well as traditional cooking techniques for a special Summer Abalone Delicacies menu.

Appetisers include Flambé Baby Abalone with Rock Salt, Abalone Tempura, Consommé with Fresh Abalone and Assorted Seafood, and Japanese Cold Noodles with Whole Abalone.

For those who prefer abalone cooked in a more traditional way: Braised Whole Australian Abalone in Supreme Oyster Sauce (2-head) Poached Sliced Giant Australian Abalone, Sautéed Fresh Abalone with Asparagus and XO Chilli Sauce, Steamed Fresh Abalone with Shredded Preserved Mandarin Peel and Ginger, and Abalone, Diced Chicken and Taro Rice Casserole.