Chicken and watercress stewed in pork broth, apricot kernels and Chinese dates.

Chinese dumplings made of minced pork, shrimp and diced vegetables in a spicy red oil and vinegar sauce.

Fish head stewed in a house special curry with fried beancurd, tomatoes, cabbage, french beans and tomatoes.

Fish head stir fried with a dark Kung Pow sauce, garlic, chives and bell peppers.

Fish head slow stewed in a sour plum soup with yam slices & cabbage.

Patin fish fillets slow cooked in a broth with pickled vegetables, sichuan spices and herbs.

Patin fish fillets poached in a fragrant oily broth made from traditional Sichuan herbs and spices.

Fried butterflied shrimp with crispy ground garlic, fermented soybeans, sliced chillies and “mala” Sichuan peppercorn.

Deep fried butterflied shrimp with our own salted egg yolk sauce.

Clams fried au jus with garlic and chives.

Clams fried au jus with onions, ginger and chillies.

Deep fried diced chicken with chopped dried chillies,cashews, chives and Sichuan peppercorn.

Fried chicken marinated and battered with our own home made prawn paste.

Savory fried chicken chunks topped with a sweet butter sauce.

Fried chicken cubes with broccoli, bell peppers and a sweet, hot and sour general’s sauce made just for this dish. A Chinatown restaurant classic.

Diced chicken and shiitake mushrooms braised in a traditional sauce. A classic Chinese Comfort food dish.

Deep fried diced pork in a sweet red vinegar sauce, stir fried with red and green bell peppers. If you don’t know this dish, you probably live in a cave.