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.
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Marinated salmon steaks lightly pan-grilled layered with a rich Teri Yaki sauce and garnished with sauteed mushroom.
Sliced Whole crabs cooked in a wonderful balanced red chili and herb sauce with a dash of egg to round it off.
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.
Seasoned thighs of chicken par-boiled, deep fried and sauteed with ultra-spicy spices and sriracha sauce, topped with crisp fried basil leaves.
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 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.
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.
Named after the 19th century Chinese general from Yunnan, the dish embodies the philosophy of Chines cooking of varied flavors. Toasted spices, citrus flavors of sun dried orange and the sweetness of caremalized soy.
Found hanging in every third storefront window is this Hong Kong’s own delicacy. Richly marinated from the inside with herbs and spices. Slow roast and glazed with our signature sauce and honey.
A simmering mix of scallops, prawns, ?sh & squid enriched with herbs & spices, Cooked in a cast iron pot with cellophane noodles giving it a unique texture
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.
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.
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