Fresh seafood, Peking duck, dim sum, noodles, and classic Chinese dishes crafted from scratch every day.
Menu availability subject to daily stock. For special requests or large party reservations, inquire via WhatsApp.
Whole grouper steamed to order with soy, ginger, and spring onions — a classic Sunday family centerpiece.
Deep-fried grouper in a vibrant sweet-and-sour glaze with pineapple, bell peppers, and onions.
Shell-on shrimp tossed in a garlicky salt-and-pepper crust with green chili and white pepper heat.
Whole mud crab cooked in a rich butter-garlic sauce, perfect for sharing and great with steamed rice.
Fresh oysters steamed with glass noodles, soy, and a topping of fragrant garlic and scallion oil.
Crispy fried squid rings coated in a creamy, savory salted egg sauce — a modern Chinese-Filipino mashup.
Plump, fresh prawns stir-fried with premium XO sauce, garlic, and dried seafood for a complex umami punch.
Half-shell scallops topped with cheese and herbs, baked until golden — a crowd-pleasing starter.
Squid rings dusted in seasoned flour and fried until golden, served with a bright citrus dipping sauce.
Fresh green mussels steamed in a ginger and scallion broth — light, clean, and deeply aromatic.
Tender fillet slices in a rich, fermented black bean and garlic sauce — bold, savory, and satisfying.
A medley of prawn, squid, scallop, and fish fillet in a velvety egg-flower gravy with vegetables.
Lacquered duck skin and tender meat served with crepe wrappers, hoisin sauce, cucumber, and spring onion — the timeless first course.
Second-course duck meat minced and stir-fried with garlic and soy, served atop crunchy noodle nests for an addictive texture contrast.
Remaining duck pieces flash-fried and dusted with house salt-and-pepper seasoning — a bold, crunchy finish to the three-course Peking Duck experience.
Tender duck meat tucked into soft steamed bao buns with hoisin glaze and pickled cucumber — a modern Chinese comfort bite.
Whole crispy duck quarters glazed in a complex oyster and chili sauce, garnished with cucumber and carrot.
The complete Peking Duck experience: Skin wrap, minced duck with crispy noodles, and the salt-and-pepper third course. Ideal for groups of four to six.
Wok-fired noodles that stay crunchy until they reach your table, topped with shrimp, squid, scallop, and vegetables in thick savory gravy.
Slow-braised brisket on a bed of fresh noodles in a rich beef and soy broth, topped with bok choy and scallions.
Thin wheat noodles in a light, fragrant seafood broth with shrimp, squid, and vegetables — comforting and soul-warming.
Wide rice noodles wok-fried with beef, prawn, egg, and bean sprouts in a light smoky sauce — classic Cantonese comfort.
Thick canton noodles stir-fried with assorted seafood, pork, and vegetables in a savory oyster sauce glaze.
Handmade shrimp and pork wontons in a delicate broth with thin egg noodles, served with a side of chili oil.
A dramatic tableside dish — hot broth poured over crispy rice noodles creates a satisfying sizzle and a deeply flavorful soup.
Egg noodles braised in oyster sauce with shiitake mushrooms and bamboo shoots — a celebration noodle dish for long life.
Glass noodles in a spicy-sour Tom Yum broth with plump prawns, lemongrass, mushrooms, and fresh chili.
A slow-cooked traditional broth with tender pork ribs, soft lotus root, and thin wheat noodles — homestyle and deeply nourishing.
Delicate translucent dumplings with a plump, fresh shrimp filling — the cornerstone of any proper dim sum spread.
Open-top dumplings filled with pork, shrimp, and mushroom — topped with a bright orange roe garnish.
Silky rice rolls filled with shrimp or barbecue pork, dressed with sweetened soy sauce and sesame oil.
A honeycomb-crisp taro pastry shell enclosing a savory pork filling — beautifully lacey and deeply satisfying.
Glutinous rice steamed in lotus leaf with chicken, mushroom, and sausage — fragrant, filling, and traditional.
Pan-fried daikon radish cake with a crispy exterior and soft, savory interior — a dim sum staple.
Fluffy steamed buns filled with sweet and savory roast pork — available in baked or steamed styles.
Golden-pastry egg custard tarts — silky smooth, lightly sweet, and the perfect dim sum ending.
Egg-fried rice with roast pork, shrimp, spring onions, and a touch of soy — the perennial Chinese restaurant classic.
Fried rice loaded with shrimp, squid, and scallops, tossed with egg and vegetables for a full, satisfying meal.
A Cantonese classic: fried rice with diced chicken and fragrant salted fish — simple, bold, and addictive.
Smooth, velvety rice porridge with seasoned minced beef, ginger slivers, and a poached egg on request.
Traditional silky porridge with the briny intensity of century eggs and tender pork slices — a morning or late-night comfort.
Freshly steamed jasmine rice, served per order to accompany any dish on the table.
Crisp, tender baby bok choy blanched and finished with premium oyster sauce and garlic oil.
Wok-fried water spinach with crispy tofu, garlic, and a touch of fermented shrimp paste — a Filipino-Chinese mashup staple.
Soft silken tofu in a spicy, numbing chili-bean sauce with ground pork and black bean — a Sichuan-style table staple.
Slow-braised eggplant absorbs a rich garlic and black bean sauce with a gentle chili finish.
An assortment of seasonal vegetables — broccoli, cabbage, mushroom, and more — in a light savory sauce.
Pork belly roasted until the skin shatters, served with a vinegar dipping sauce — a crowd-pleasing side for any table.
A shatter-crisp garlic-flecked exterior over tender ribs, seasoned with toasted peppercorns and served alongside rice, Kropek, and a cold drink pairing.
Tender pork neck marinated and roasted with a sweet-savory char siu glaze — served sliced with honey drizzle.
For large group bookings, special occasions, or menu inquiries, send us a message on WhatsApp and our team will assist you right away.
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