文昌马草鸡饭 - 文昌马草鸡饭必须预定才可以吃到，因为制作过程可是一点都不简单。粒粒分明的米饭其实是先经由瓦煲煮熟，再放入鸡油、麻油、葱头仔、蒜头和其他香料炒香，最后放入蒸炉蒸就大功告成。米粒都带有光泽，但是吃起来不会油腻。使用的鸡被称为马草走地鸡，是吃马草长大，到处走动的鸡种。它的肉质非常有弹性，没有多余的脂肪，可以吃得出它们的运动量都极高。文昌鸡和白切鸡相像，烹调方式也没有太大的区别，只不过文昌的煮法全属天然，好吃又健康。这也是海南四大名菜之一哦！
炭烧西班牙黑猪 - 炭烧西班牙黑猪所使用的黑猪肉都是从西班牙进口，这都因为它本身带有一股非常独特的香味。调味方面有西班牙进口的辣椒粉、海盐和特制酱料，混合在一起再烤，才能烤出西班牙黑猪的独特风味。
黑蒜干贝花胶乌鸡汤 - 黑鸡汤或乌鸡汤相信很多人都喝过，相信不少人都知道它是滋补好汤。而这里的乌鸡汤还加了昂贵的食材，例如干贝和花胶，好让汤的清甜味道更出来。让人惊讶的是那冬菇，感觉都是经过仔细筛选，因为汤中都带有浓郁的香菇香味，而且大大一片更是增添了口感，每一口都是无比的满足。
红吉罗鱼 - 红吉罗鱼可是今天的主角。台湾人都称之为红吉罗鱼，而砂劳越或是大部分本地人都称它为忘不了。听到这名字是不是比较熟悉了呢？尤其它那惊人的价格。吃红吉罗鱼就要吃它的原汁原味，所以都不建议大家倒入酱汁。鱼肉带有它本身的油份，所以肉质都是晶莹剔透，除了卖相吸睛，也很诱人胃口。肉质柔软，放入嘴里还立即化开来，那种感觉可说是只乃天上有。厨师把鱼鳞放进蒸炉一起蒸，所以它的鱼鳞其实都是可以吃的哦！而且因为被油浸过，所以鱼鳞都带有脆脆的口感。从内到外，都好吃到让人对它忘不了。
Wen Chang Ma Cao Ji Fan - This is a dish that you must pre-order in advance as its preparation and cooking process is no easy feat. The well-defined rice grains are all cooked in a claypot, and then chicken oil, sesame oil, shallots, garlic and other spices are added to the stir-fry, and is lastly steamed in a steamer. The glistening rice is not too oily, while the chicken used is a referred to as chickens that have run wild on a hooked bristlegrass fields, and was fed with the same plant as well. The texture of the chicken meat is extraordinarily springy without any excess fats, evident of their high activity exercise. Wen Chang Chicken is very similar to steamed chicken, and their cooking method is also identical, but the Wen Chang cooking method uses all natural ingredients, making it tasty and healthy. This dish is also known as one of the four delicacies of Hainan!
Tan Shao Xi Ban Ya Hei Zhu - The black pig of this dish are all imported from Spain, and the pig itself exudes a unique aroma naturally. The seasoning for this dish also includes the Spain imported chilli powder, sea salt and other homemade sauce, and blending all these flavours together and grilling it really presents the unique and aromatic flavours of Spain grilled Iberico pork.
Hei Suan Gan Bei Hua Jiao Wu Ji Tang - We are sure that most of you would have tried Black Chicken Soup before, and are well aware that it is a nourishing soup for the body. The Black Chicken Soup here even has other lavish ingredients added to it, like dried scallops and fish maw, giving the soup an even sweeter and cleansing flavour. The most surprising ingredient is the mushroom, which seemingly was hand picked by the chef himself as the soup has been enriched by the amazingly rich flavours of the mushroom, not to mention that the big piece of mushroom also provides a juicy and chewy texture, so each bite and sip of soup is immensely enjoyable.
Hong Ji Luo Yu - Hong Ji Luo Yu' is the main character for the day! Taiwanese refer to them as 'Hong Ji Luo Yu', while most of the Sarawak locals named them 'Wang Bu Liao'. Does that name ring any bells? Especially as it is priced at a high price. When enjoying 'Hong Ji Luo Yu', it is recommended to taste its original natural flavours, so try not to pour in any additional sauces. The fish meat itself is full of fat, so the meat glistens and sparkles under the light, not only is it appealing to the eyes, it also captures your appetite. The tender fish meat melts in your mouth, simply heavenly. The chef have also included the fish scales in the steamer, so even the scales are edible. The scales are also bathed in oil beforehand, so it is crunchy to the bite. From the outer till inner parts of the fish, everything was so memorable and enjoyable.