Corus Hotel Chinese Wedding Venue

Gold Menu: RM 1,388nett per table of 10 pax
(Choice of one dish per category i.e. soup, chicken/duck, vegetable)

* ‘Fu Kwei’ Four Hot and Cold Combinations
* Double Boiled Chicken Soup  ‘Ming Mok Yee’ & Dried Scallop
* Braised Shark’s Fin Soup with Dried Scallop and Crabmeat
* Crispy Roasted Chicken with “Kelantan Style” Sauce
* Two Combination Thai-Style Chicken
* London Roast Duck (Extra Charge RM 120nett)
* Steamed  Tiger Grouper  Fish with Supreme Soya Sauce
* Steamed Tiger Grouper with Matsutake and Gooseberry
* Deep Fried Tiger Prawn with Oatmeal
* Fried Tiger Prawns in Hot Garlic Sauce
* Braised Black Mushroom with Tao Kan, Topshell and Broccoli
* Braised Dried Scallop Mushroom with Sea Cucumber and Broccoli
* Fried Rice in Lotus Leaves
* Fried Rice in Lotus Leaf – Hokkien Style
* Chilled Sea Coconut with Longan and Tragacanth Gum
* Chilled Snow Swallow, Pear with Sea Coconut and Longan
* Two Varieties Dessert Special

Crystal Menu: RM 1,888nett per table of 10 pax
(Choice of one dish per category i.e. soup, chicken/duck, vegetable)

* Crystal Five Seasons of Combination
* Stewed Chinese Herbal Soup with Four Treasures
* Braised Shark’s Fin Soup with Crabmeat, Dried Scallop & Fish Maw
* Braised Shark’s Fin Soup with Sea Delicacies and Fish Maw
* Stewed Chicken with Chest Nut
* BBQ Kampung Chicken with Prawn Crackers
* Steamed “Cheng Yuen” Chicken with Kai Lan
* London Roast Duck (Extra Charge RM 120nett)
* Steamed  Tiger Grouper Fish with Supreme Soya Sauce
* Steamed Australian Coral Trout with Garlic
* Steamed “Kwai  Fa” Fish with Supreme Soya Sauce
* Stir Fried Tiger Prawns with Chef’s Signature Sauce
* Golden Tiger Prawns with Nestum and Pandan Leaf
* Poached Live Tiger Prawns with Herb
* Stewed Sea Cucumber with Black Mushrooms, Tau Ken & Broccoli
* Braised Two Kinds of Mushrooms with Abalone
* Stewed Leng Chee Mushroom with Tau Ken, Fish Maw & Dried Scallop
* Crystal Special Surf and Turf Fried Rice
* Portuguese Style Fried Rice
* Special Fried Calrose Rice served in Lotus Leaves
* Sweetened Pear, White Fungus with Red Dates and Lotus Seed
* Chilled Chinese Herbal Jelly with Longan and Lemon
* Boiled Beancurd Barley with Lily Buds and Sea Coconut
* Two Varieties Dessert Special

Diamond Menu: RM 2,188nett per table of 10 pax
(Choice of one dish per category i.e. soup, chicken/duck, vegetable)

* Diamon Happiness Hors D’oeuvre Combination Platter
* Braised Shark’s Fin Soup with Fresh & Dried Scallop and Fish Maw
* Braised Shark’s Fin Soup with Scallop, Crabmeat and Fish Maw
* Double Boiled Ginseng with Dried Scallop and Mushroom
* Corus Roasted Duck
* Crispy Roasted Special Breed Chicken with “Tong Kwei”
* Special Yin Yang Chicken – Chinese and Thai Style
* London Roast Duck (Extra Charge RM 120nett)
* Steamed Australian Coral Trout with Supreme Soya Sauce
* Steamed Tiger Grouper Fish with Supreme Soya Sauce
* Steamed Pomfret with Supreme Soya Sauce
* Steamed Fresh Water Prawns
* Wok Fried Tiger Prawns in Mongolian Sauce
* Pan Fried Sea Prawns – Traditional Style
* Stewed Sea Cucumber and Abalone with Vegetables
* Braised Abalone Limpet with Fish Maw, Mushrooms and Vegetable
* Braised Black Mushrooms with Abalone, Tau Ken and Broccoli
* Fried Rice with Dried Oyster and Salted Egg Yolk in Lotus Leaf
* Special Fried Calrose Rice Wrapped in Pandan Leaves
* Chef’s Special Seafood Fried Rice
* Stewed Sea Coconut and Longan with Gum Tragacanth
* Sweetened Snow Fungus with Thung Yuen and Ginger Tea
* Sweetened Mango Puree with Pomelo
* Two Varieties Dessert Special