For a piece of heavenly tasting abalone, how could you miss Kapok's? The restaurants
 selects only the highes quality Japanese 14-head Crown label dried sumpreme abalone,
 which worth $2,000 per piece. The price alone reflects its value. The chef is very
 experienced over dried abalone. Before serving, the abalone is soaked into cold water for
 10 hours, then gently simmer with mature chicken, belly sparerib and chicken legs until
 tender for another 10 hours. Finally, pour in the abalone sauce to serve. How it taste?
 The aroma of the abalone is simply wonderful.

 Australian greenlip abalone is famous among gourment for its succulent texture and fresh
 taste. The restaurant is persistent in bringing the best flavor to its patrons. Apart from its
 demanding cooking method, all fresh abalones are imported from abalone farm direct.
 The fresh abalone is stewed for six hours until tender and cook with abalone sauce of the
 restaurant's secret recipe. With abundance sauce over the abalone, it smells fabulous
 and tastes tender and silky. The cooking is just right. Simply delicious!

 Anyone would have heard of chicken with shark's fin, but how to serve the best? You would
 wholeheartedly enjoy the restaurant's specialty chicken shark's fin hot pot once you take a bite.
 The essence of the hot pot is its superior soup, made of red meat, mature chicken and ham, braised
 for 4 hours, also with the shark's bone and chicken legs. The soup is thick and milky, extremely
 nourishing, which also helps to increase your skin's elasticity and collagen. The shark's fins are
 finely selected and imported directly from the source, all enormous and transparent. With their
 homestyle preparation and soaking, unlike the common pre-made shark's fin, all artificial additive
 are avoided. Furthermore, the use of clay pot could enhance the taste of the shark's fin and other
 ingredients. Their shark's fin is tender and mouth watering. They sell around 180 kilogram of
 dried shark's fin every month, which reflects its popularity among patrons. No wonder, it becomes the
 restaurant's signature dish!

 Among all kind of sea cucumbers, the thorny sea cucumber from Kanto region, Japan, is the finest of
 all. After fully soaked, it will become tender yet keeping its size. Higher rate thorny sea cucumbers
 have more thorns on its back. Absorbing the rich flavor of the abalone sauce, the sea cucumber taste
 crunchy and matches perfectly with the silky tasting duck's web. A very special dish indeed.

 Among the four luxurious ingredients of the Chinese cuisine - abalone, see slug, shark's fin and fish
 maw, fish maw is also regarded as "fa-gau". Kapok uses maw of the fine picked large yellow croaker
 as their fish maw, costing fea thousand dollars per kilogram, imported directly from Pakistan. After
 cooked, such fine graded yellow croaker maw will keep flat and become transparent. This is how you
 judge its supreme quality. The experienced chef of Kapok matches the fine fish maw perfectly with
 the duck's web. With the rich abalone sauce, the unique taste of the fish maw is revealed.
 Unspeakably delicious!

 Everyone would have heard that tiger shrak's fin is the most precious of its kind. After soaked, every
 slice would become as thick as chopstick. The supreme soup make of pork, ham and mature chicken,
 need to be simmered for hours. It is rich and heavily tasted. No wonder it is considered as the king
 of soup. Supplemented by the tiger shark's fin, the soup becomes irresistible!