All Dishes

Red-braised pork belly, also known as Hóng-Shāo Pork Belly, is a renowned staple in many households. When talking about this dish, one cannot omit the name of Su Dongpo, a legendary figure who was not only a celebrated poet and calligrapher but also a culinary connoisseur. He is widely credited with creating this dish and even penned a verse about it: 慢著火，少著水，火候足時它自美 (Slow the fire, use less water; when the cooking time is sufficient, it will naturally be beautiful). The dish consists of cubed pork belly slow-cooked in a mixture of Shaoxing Wine, soy sauce, and aromatic spices. Although the seasoning is uncomplicated, the cooking time is crucial. Once cooked to perfection, the pork becomes irresistibly fragrant, sweet, and tender, melting in your mouth upon the first bite. It stands as one of the finest ways to prepare pork belly.

One of the most profound Sichuan street foods that has conquered palates all over the world. A dish that is so complex, it’s almost impossible to make at home. Don’t worry though, we’ve made it possible. Just try it and you’ll love it.

One of China’s most beloved comfort foods, Yellow Braised Chicken is a dish that brings warmth and flavour to any table. Tender chicken pieces are slow-cooked in a rich yellow sauce made with three different types of soybean paste, delivering a perfectly balanced aroma. Stewed with Shiitake mushrooms and white mushrooms, the dish gains an extra layer of umami, enhancing its depth of flavour. The savoury sauce, infused with soy sauce and Shaoxing wine, soaks into the chicken, making each bite truly delicious. Ideal when served with steamed rice to soak up the rich sauce, this dish is a perfect example of comforting Chinese cuisine—perfect for any occasion!

Chongqing Chicken Pot is a standout dish of Jiāng-hú cuisine, a cooking style from Chongqing rooted in common folk culture. Known for its rugged, intense character, Jiāng-hú cuisine breaks away from convention, throwing in handfuls of chillies, scoops of Sichuan peppercorns, and bold flavours without reservation. Diced chicken is hidden within fiery pastes, and soups are brimming with fish and chilli oil. Presentation is equally hearty, with large plates of meat and big bowls of soup, perfect for diners who eat with gusto and drink with abandon.

Our Chongqing Chicken Pot perfectly captures this ethos—spicy, numbing, flavourful, and deeply satisfying. For balance and added depth, we blend in Chinese herbal medicine to mellow the heat and bring a unique layer of complexity. While it may be a challenge for those new to its powerful flavours, one taste is enough to get hooked on its unforgettable, addictive character.

Tender British topside beef, marinated for over 12 hours to soak up all the rich flavours, cooked in a bold and aromatic Shuei-Ju style with seasonal veggies. Expect a perfect kick from Sichuan peppercorns and sun-dried chillies that bring both spice and a signature numbing sensation—making every bite irresistibly moreish. This classic Sichuan favourite has earned its reputation for being both fiery and addictive.

Fingers of crunchy Chinese Mooli Radish pickled in Sichuan style pickle juice. Spicy, sour and a sweet finish. Perfect for a side dish and very addictive.

The Emperor of Qing Dynasty Qian Long was travelling in Southern China and tried this dish in a very small restaurant. He loved it so much that when he went back to Beijing, he sent his chef to this restaurant to learn how to make it. So they named this dish after his name and it soon became a very popular dish in Northern China. Crunchy cabbage coated with sesame based dressing. Very refreshing and unique flavour. 

A beloved classic street food, our Cold Noodle Bowl is the perfect balance of rich and refreshing flavours. Thin noodles are tossed in a savoury sesame dressing, bringing out a deep, nutty flavour, while crunchy bean sprouts add a satisfying crunch. With a zesty finish, this simple yet delicious dish is perfect for any time of the day—whether as a light snack or a fulfilling meal.

A beloved noodle dish from North China, this recipe highlights the best of local ingredients. With a perfect blend of lily flower, wood ear mushrooms, spring bamboo shoots, and shiitake mushrooms, it delivers a rich, mountain-like umami flavour. We use finely hand-minced British topside beef, seasoned with soy and spices, to capture the authentic taste of Northern China. Simple yet full of character, this dish brings together tradition and quality for a truly satisfying meal.

A beloved comfort food from North East China, this dish is a true winter warmer. Succulent hand-sliced pork belly is simmered to perfection with tangy pickled Chinese leaves in a rich and fragrant sour broth. King prawns add an irresistible layer of umami, creating a harmony of flavours that’s deep and satisfying. One spoonful of this luscious broth and you'll be hooked! Best enjoyed with a steaming bowl of rice.

A true classic of Sichuan cuisine, Sichuan Numbing and Spicy Fish is a fiery and flavourful dish that’s sure to awaken your senses. Tender, delicate slices of fresh fish are gently poached in a rich broth, packed with the bold flavours of chilli, Sichuan peppercorns, garlic, and ginger. This broth is not just spicy, but numbing as well, thanks to the unique, tongue-tingling sensation of the Sichuan peppercorns.

Served with a generous layer of crispy chilli and garlic oil poured over the top, the dish perfectly balances heat with complexity. The tender fish absorbs the spicy, aromatic broth, creating a deeply satisfying and bold flavour experience. Sichuan Boiled Fish is the ultimate comfort food for spice lovers, offering a mouthwatering combination of intense heat and aromatic depth that keeps you coming back for more.

A dish with deep roots in Sichuan’s culinary history, Sichuan Pickled Fish originated with the resourceful fishermen of the region. During the harsh winter months, when fresh vegetables were scarce, these fishermen would trade their catch for tangy pickled mustard greens from local farmers along the river. On their boats, they would combine the freshly caught fish with the preserved vegetables, creating a unique and delightful harmony of flavours.

Over generations, this simple but ingenious recipe was refined by master chefs, evolving into the beloved dish we know today. Tender slices of fish are poached in a light, fragrant broth, enriched by the refreshing sourness of pickled mustard greens and a hint of Sichuan spice. The result is a dish that perfectly balances delicate fish with the bright, tangy flavours of the pickles.

Now considered a culinary classic, Sichuan Pickled Fish offers a taste of history, rich with depth and tradition, and remains a favourite for those seeking a satisfying, flavourful meal. Best enjoyed with steamed rice to soak up the delicious broth!

Pork intestine, a cherished delicacy among food enthusiasts, offers a bold aroma that intrigues some and delights others. We start by gently slow-cooking the intestines until perfectly tender, before expertly frying them with crisp Sichuan pickled mustard. The dish is then brought to life with a carefully balanced blend of Sichuan bean paste, light soy sauce, and a dash of vinegar, delivering a rich, nuanced flavour with a subtle kick. Perfectly paired with a cold pint, this dish promises a bold and satisfying taste experience you won’t forget.

A beloved staple from the heart of Chinese street food culture, Oil-Poached Noodles offer a bold and flavour-packed experience. Thick, hand-pulled noodles are cooked to a perfect bite and then generously topped with fresh garlic, spring onions, crushed chillies, and aromatic spices. The star of the dish is the sizzling hot oil poured over the toppings, releasing an irresistible fragrance that permeates the entire bowl.

A beloved staple from the heart of Chinese street food culture, Oil-Poached Noodles offer a bold and flavour-packed experience. Thick, hand-pulled noodles are cooked to a perfect bite and then generously topped with fresh garlic, spring onions, crushed chillies, and aromatic spices. The star of the dish is the sizzling hot oil poured over the toppings, releasing an irresistible fragrance that permeates the entire bowl.

A traditional Cantonese soup dating back to the Qing Dynasty. Pig’s stomach and chicken thigh are slow-cooked with Chinese herbal medicine and spice. Served with garlic and spring onion dip, Savoury and fragrant. 

Soft, pillowy, and delicious, Bao Buns, also known as Gua-Bao, originated in China’s Fujian province and were later adapted with unique flavours in Taiwan before gaining popularity worldwide. These versatile buns are the perfect vessel for a variety of fillings, particularly succulent meat dishes. Pair them with our Mongolian Lamb Stir-fry, Braised Pork Belly, Minced Pork and Runner Beans Stir-fry, Sichuan Double-cooked Pork Belly Stir-fry, and more for an authentic and satisfying dining experience.

Ramen Noodles - Two-Serving Pack. Our ramen noodles are perfectly crafted for dishes like soup noodles, ramen, or dan dan noodles. These chewy, springy noodles offer the ideal texture for soaking up rich broths and bold flavours. With a generous two-serving portion, they’re perfect for creating hearty, satisfying meals at home. Whether you’re craving a comforting bowl of ramen or a spicy dan dan noodle dish, these noodles are your go-to for authentic, restaurant-quality results. 

North East China Rice 250g.

Grown in one of the world’s three major black soil regions, North East China Rice benefits from some of the most nutrient-rich soils on the planet, abundant in calcium and potassium. This exceptional fertility, combined with the region’s high latitude, provides ideal conditions for rice cultivation. Ample sunshine during the growing season supports efficient photosynthesis, while significant temperature differences between day and night enhance the accumulation of sugars, starches, and proteins in each grain. The result is a rice with a rich, full flavour and perfect texture, making North East China one of China’s premier rice-producing regions.

Jasmine Rice 250g.

Bring a touch of fragrant, fluffy perfection to your meals with Jasmine Rice, known for its delicate aroma and soft, slightly sticky texture when cooked. Sourced from premium grains, this rice is the ideal pairing for stir-fries, curries, and savoury stews, perfectly absorbing the flavours of each dish. A staple in Southeast Asian cuisine, Jasmine Rice adds a subtle floral note that elevates any meal to an authentic dining experience.