Cooking Method:

  1. Thaw Pen Cai and Abalone Sauce for 4-5 hours
  2. Boil the Abalone Sauce & Pour over thawed Pen Cai
  3. Heat up over small fire for 20 minutes or till content is hot 
  4. The delicious Pen Cai is ready to be served

 

烹饪方法:

  1. 将盆菜和鲍鱼汁解冻4-5小时
  2. 煮滚鲍汁并倒入盆菜
  3. 小火煮滚20分钟至滚热
  4. 美味盆菜即可食用

Superior Pen Cai/Prosperity Pen Cai 金奖鲍参翅肚盆菜/鲍鱼盆菜

S$168.00Price
Type
Hot or Cold
Location and Time
    • Orders are to be placed 2 DAYS in advance. (All products are made to order)
    • (e.g. Placed order on Monday, available for collection or delivery on Wednesday onward) 

Retail Store:

9am - 9pm (Monday to Sunday) 

62 Smith Street Singapore 058964

Tel: (+65) 6220 1338

Fax: (+65) 6220 1319

Factory / Office:

No. 4 & 6, Jalan TTC 34,

Taman Teknologi Cheng, 75200, Melaka

Tel: (+60) 019 339 7638 / 013 773 1238

Factory / Office:

9am - 6pm (Monday to Saturday)

*Closed on Sunday & Public Holiday*

Block 1008 Aljunied Avenue 4 #01-31 Singapore 389909

Tel: (+65) 6223 8770 / 6223 1611

Fax: (+65) 6226 0283 / 6749 7465

Retail Store / Restaurant:

新馬路福隆新街48號地舖

G/F, 48 Rua de Felicidade R/C, Avenida de Almeida Ribeiro

Tel: (+853) 2835 6674

We are also located in China, Macau, Malaysia!

We accept payments by Discover, American Express, Diners, Visa, JCB, MasterCard, UnionPay, and Maestro.

© 2020 by Tam Kah Shark's Fin/Seafood