Spring menu sure to offer a lot of kick

Top chefs at The Private Room, Park Hayatt Hotel, have prepared a spring menu comprising some of their latest gourmet creations. Three lovely bowls of cold starters, including one abalone served in yellow rice wine soup in a Beijing-style lid-and-saucer teacup, is served on a glass plate with the Chinese character for "fortune", printed in red on it.

Braised beef rib with aged orange peel is soft, juicy and non-greasy. The creative chefs combine Chivas Brothers' Royal Salute with a healthy and tasty pot of slow-cooked tendon, mushroom and seafood, giving this dish quite a kick.

Clear steamed foie gras and spotted grouper shows the chef's confidence in the quality of foie gras. Clay pot prepared prawn with oolong tea can be eaten with the skin, given its crispy texture.