Note: we can support table up to 30 seats maximum. So, please contact us via email if you would like to organize a bigger party size. Sorry for the inconvenience.
Chef Wang Returns
Chef Wang has been a familiar face at DSFC. You must have seen him expertly carving the Peking Duck at someone’s table. What you may not know is that he is an expert in anything that has got to do with dough. Dim-Sums, Hand roll duck pancakes and traditional savories. He has been out of […]
How the Scorpion Prawns came to be?
We turned a classic into a gastronomical wonder. Fresh Prawns marinated with herbs and spices, panko crusted and deep fried. A tangy signature sauce is poured over and topped with crisp golden potato shreds. The name comes from the shape the prawn takes when fried. The tail curling over the body just like a scorpions […]
The Evolution of Chinese cooking
Chinese cuisine as we now know it evolved gradually over the centuries as new food sources and techniques were introduced, discovered, or invented. Although many of the characteristics we think of as the most important appeared very early, others did not appear or did not become important until relatively late. The first chopsticks, for instance, […]
The Royal Peking Duck
The most royal dish of all Chinese cuisine has to offer. The roast honey Peking duck is a dish that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners […]
