Chef Christopher Yip created a fusion of Szechuan and Cantonese 'Sizzling' specialty dishes to celebrate the Gulf Hotel's 40th anniversary.
In the restaurant each evening there was a demonstration of noodle making and the intricate art of preparing dumplings.
The hotel is putting on a series of special attractions throughout the festive period and its restaurants say they will be pulling out all the stops to ensure that the birthday celebrations are remembered for years to come.
