The Perfect Venue for True Chinese Delights
"Peking Duck, Dim-Sum and other Chef Specialities"
Dining in The Willow Room - the 90-seater Chinese Restaurant offers dishes from all regions of China with focus on Northern Chinese Cuisine. Dim-Sum is served on Saturdays, Sundays and Public Holidays.
For further information, please call 3511-8638 (direct) or 3511 8668.
June 2013 Promotions
The Joy of Vegetarian Dishes
六月精選 : 素食享受
Crispy Wrapped Bean Curd Sheet with Seaweed
Stuffed Eggplant with Assorted Vegetables in Home-made Bean Sauce
Sweet and Sour Crispy Bean Curd Ball in Aged Vinegar Sauce
Pan-fried Bean Curd Roll with Sesame and Lemon Sauce
Braised Tientsin Cabbage with Mock Chicken and Black Fungus
Fried Rice with Truffle Sauce, Pine Nuts and Avocado
Tuen Ng Festival 2013
The Willow Room is offering:
• Zhaoqing Rice Dumplings
• Rice Dumplings with Lotus Seeds and Salty Egg Yolk
• Rice Dumplings with Egg Yolk
• Willow Room Bottled X.O. Sauce
Please Click here - Dumpling Order Form
For Reservation: please call 3511 8638 or email firstname.lastname@example.org
Private Parties with Chinese Cusine:
You may hold your private events at the Function Suites with our designated Chinese Banquet Menus.
From the minimum of 1 table to the maximum of 10 tables are available.
For enquiry, please contact Marketing & Events Department on 35118678 or email: email@example.com
Monday to Saturday
12:00 Noon to 3:00 P.M. (Luncheon served)
6:00 P.M. to Midnight (Dinner served)
Last orders for Lunch 2:15 P.M.
Sunday & Public Holidays
10:30 Noon to 3:30 P.M. (Luncheon served)
6:00 P.M. to midnight (Dinner served)
The last food orders are 2:45 P.M. (Lunch) 10:30 P.M. (Dinner)
Children under 12 years of age must be accompanied by Members or their spouses.
Dress - Members, their families and their Guests are required to dress appropriately for a chinese Restaurants environment. Gentlemen in sleeveless shirts or vests will not be admitted. Sports clothing is acceptable provided that it is clean. Cap or Hat is not allowed without the prior permission of the Manager.
Last updated : 01 June 2013 12:08