Noodle pastries stuffed packed with seasoned chicken & shrimps, slow-cooked in a rich chicken broth, with a hint of sesame and spring onion
A classic American Chinese dish. Seasoned chicken sautéed with a pleasant mix of button & oyster mushroom, water-chestnuts, bamboo shoots, in a sauce enriched with spices & oyster sauce.
Marinated short ribs gently braised with a unique mix of red dates, red fermented glutinous rice, star anise and spices. Cooked in cast iron pot, which in turn imparts an irresistible flavor.
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 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.