Salad of green pawpaw and pan-fried scallops
To keep the pawpaw crisp it is finely chopped and seasoned with a secret mix of lemon juice and citronella oil. The scallops are likewise finely chopped and pan-fried in a litttle coconut milk.

Selection of ravioli dim-sum dishes.
These home-made ravioli are steamed and served in a mildly hot sauce.

FOCLY Soup
This creamy soup, served in China on grand occasions, is made with crabmeat, prawns, scallops, duck and scented mushrooms.

Crispy prawn rolls
This recipe was created at FOCLY in 1976. The prawns are shelled, seasoned with salt and pepper, rolled in a little home-made crêpe and then deep-fried till crisp.

Thinly-sliced lamb Genghis Kahn style.
Lamb is finely sliced then sautéed in a wok together with five-spice seasoning which gives it a little bite. This dish, created by our chef, is complemented by home-made crêpes and spring onions.

Farm-reared chicken with honey and ginger glaze
The chicken is finely sliced, quickly tossed in the wok then glazed with honey and young pickled ginger.

Scallops in a yellow curry sauce with organic pumpkin
The scallops are cooked in a yellow Thai curry with a dash of coconut milk, citronella oil and cubes of organic pumpkin.

Prawns in cocout milk
The prawns are pan-fried and seasoned with coconut milk, palm sugar, tomato, citronella oil and a hint of chilli.

Tofu - steamed or pan-fried Sichuan-style
This is a vegetarian dish where tofu is used instead of meat. It is served steamed with a soya sauce, or pan-fried with a sweet and sour sauce, garnished with tomatoes and crushed pineapple

Fresh mango soup
Mango is cubed and a warm coconut milk and tapioca soup is poured over it.

Specially made ice cream and sorbets
Try our unusual ice cream concoctions such as ginger and caramel, fig and cinnamon, organic coffee, strawberry and mint, green tea Matcha-ice. All our ice creams are made by the best, carefully-chosen specialists.