Rather than serving it on a large platter, Chen placed fresh scallop meat on top of each piece, serving them individually in refined ceramic dishes.
有別於以往一大盤上菜的方式，陳兆麟在每一小塊糕渣內塞入新鮮干貝，再以雅致的瓷器裝盤，糕渣就此脫離辦桌「粗飽」的形象，端上國宴。