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Bite size pork ribs seasoned and marinated. Powder coated with potato starch and deep fried. Tossed with spices and herbs and drizzled with fragrant sea salt and Sichuan pepper mix.
A signature Hong Kong dish. Char Siu literally means fork roast/burnt. A traditional method of cooking where long strips of seasoned pork meat are skewered onto fork pins and roasted in a covered oven or charcoal pit.
A sublime Korean delicacy. Sliced pork belly (bone-in) marinated in a pool of spices, herbs and Korean chili paste. Pan grilled. Served with fresh cool cucumber and pickled daikon.
A contemporary version of the popular Chinese dish. Shreds of seasoned pork sautéed with a colourful array of fresh vegetables and herbs. Served with hand rolled pancakes, our signature sauce and crisp fried pine nuts.
A classic dish from the province of Sichuan. Blocks of pork belly blanched in salted water, cooled down, coated with soy and deep fried. Sliced and sautéed with a good mix of leeks, wood ear, hot red chilies and Sichuan peppercorn with a subtle hint of garlic, ginger roots a fermented chili bean paste.
Thin slices of marinated pork loin chops, smothered in egg and potato flour mix, covered with panko and deep fried. Lip smacking good if accompanied with a touch of a sweet tangy sauce.
Traditional and the elaborate way of cooking, makes this a Chinese delicacy. Marinated pork belly, deep fried, sliced and arranged in a bowl. Topped with sautéed mustard greens & burnt whole garlic. Wrapped and steamed for hours.
