BREAKFAST --- coffee
LUNCH --- pasta with ragu sauce
AFTERNOON-TEATIME --- Japanese green tea
DINNER --- vegetable soup of Tong-hao leaves, baby bok choy, fried tofu and winter bamboo shoots | steamed dumplings with fillings of chicken, shiitake and bok choy | wine
- Tong-hao leaves added very distinguish flavor to the simple and clear broth, bamboo shoots added crunchy texture.