The two chefs are new york waldorf Chef Hattie and California Beverly Hills Hotel Duyus. They boasted that their cooking "guaranteed to satisfy the imagination of any gourmet". The main feature of their cooking is that the raw materials are precious.

The snacks before meals were designed by Hattie, including Indian famous dishes, such as pickled sheep's eyes, crispy fried Tibetan yak meat, African hippo meatballs, lion meatballs, stir-fried rattlesnake meat, venison sausage, fried ostrich legs and sea urchin eggs.

The first Dalai Lama was a rare French marine fish, cooked with caviar, and then New Zealand venison cooked with special sauce. These two kinds of diners are mixed with fresh vegetables flown in from abroad.

For dessert, glutinous rice and sweet lychee from China are sandwiched between pancakes and poured with fruit juice. After dinner, coffee is selected from Hawaiian or Jamaican, with Louis XIII brandy.

Louis XIII cognac brand, by Paul Emile Remy Martin (Paul? MileRémyMartin) was founded in 1874, and its name originated from the king of France. He made an important contribution to the protection of the French cognac region. The water of life used to brew Louis XIII is only brewed from high-quality grapes in the core champagne area of French Cognac.