Chinese New Year Menu

🍴Experience the Flavours of Old Shanghai 🍷

Step into the heart of Shanghai’s culinary heritage with this timeless classic, once a festive favourite in the city’s storied past. 🌟

Juicy, boneless pork chops are marinated in a perfectly balanced blend of soy sauce and fragrant spices, then lightly fried to achieve a golden crispness. 🥩✨ The magic unfolds as the chops are simmered with generous handfuls of fresh scallions 🧅, Shaoxing cooking wine 🍶, and a rich soy glaze, rounded off with a touch of sugar for that perfect hint of sweetness. 🍯 The result? Tender, flavour-packed pork infused with the aromatic essence of scallions—elevating every bite to pure comfort. 😋

A dish steeped in tradition and bursting with flavour, this is a culinary experience that feels both nostalgic and irresistible. Whether for a special dinner or a cosy treat, this Shanghai classic is sure to delight. ❤️

Three-Cup Chicken is a beloved dish in Chinese cuisine, originating from Jiangxi Province and refined in Taiwan. Named after its signature trio of ingredients – a cup of sesame oil, a cup of soy sauce, and a cup of cooking wine (Mi Chiu) – this dish delivers a rich, savoury flavour with depth and complexity. The sesame oil adds a silky richness, while the soy sauce and cooking wine infuse the chicken with a delightful, aromatic combination. Whether enjoyed as a comforting meal or a special treat, Three-Cup Chicken is a must-try for anyone looking to explore authentic Taiwanese and Jiangxi flavours.

General Tso's Chicken was crafted by Peng Changgui in Taiwan in 1952. Though it didn't gain much popularity initially, it soon became a sensation upon its introduction to the United States. Today, it stands as one of the most beloved Chinese dishes worldwide. This culinary delight boasts a harmonious blend of vinegar, sugar, and soy sauce, with sun-dried chilies adding a delightful kick. The succulent fried chicken thigh, enveloped in this tangy sauce, creates an irresistibly addictive experience.

A classic dish hailing from the Beijing-Tianjin region, Aged Vinegar Braised Pork Belly is a must-have for festive family gatherings. Distinguished from traditional Red-braised pork belly by its rich aged vinegar infusion, this dish boasts a delightful mellow fragrance. The addition of vinegar not only tenderises the pork, making it irresistibly succulent, but also imparts a nuanced sweet and sour flavour that strikes a perfect balance.

The dish is characterised by its indulgent texture—fatty yet not greasy. A harmonious pairing with steamed buns (bao), Aged Vinegar Braised Pork Belly is an ideal choice when seeking a hearty stew for the Chinese New Year celebrations. Its unique blend of flavours, combined with the tenderness of the braised pork, makes it a standout option for those looking to savour a traditional culinary experience.

Sweet and Sour Pork, known as "Gu Lao Rou" in Chinese, holds the distinction of being one of the earliest Chinese dishes to gain international acclaim. Its origins trace back to the Guangdong province, which was also the first port of call for Western travellers during the Qing Dynasty. Thanks to its delightful combination of sweet and tangy flavours, it quickly captivated the palates of Westerners, introducing them to the captivating realm of Chinese sweet and sour cuisine.

As time passed, this dish evolved, with the traditional blend of black vinegar and sugar being enhanced by the addition of zesty lemon juice and fruit-based sauces. The introduction of pineapple further elevated the dish, infusing it with an additional layer of fragrance that complemented the succulent pork perfectly. Soon, Chinese restaurants worldwide began serving this delectable creation, propelling the sweet and sour style to global prominence.

Today, you can encounter a variety of sweet and sour dishes on Chinese takeaway menus, many of which have been tailored to suit Western tastes. However, it's important to note that Sweet and Sour Pork, originating in China, remains the quintessential embodiment of this culinary style. It is an absolute must-try for anyone seeking an authentic and delicious taste of Chinese cuisine.

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.

Indulge in a classic that captures the essence of China’s beloved sweet and sour flavour profile. Our version, inspired by the Shanghai culinary tradition, highlights the perfect harmony between sugar and vinegar with a balanced hint of spice. To enhance the complexity, we’ve added a subtle smoky depth using smoked plum, creating a layered taste that’s truly captivating. For lovers of sweet and sour dishes, this is a must-try delight.

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.

This savoury dish hails from the vibrant city of Tianjin, infused with rich culinary heritage. Tender diced topside beef is perfectly seared with fragrant garlic and onions, then enveloped in a bold, aromatic sauce of black pepper, light soy, and a touch of brown sauce. Every bite offers a harmonious blend of deep flavours, showcasing the essence of traditional Tianjin cuisine.

A signature late-night market staple, this Chinese stir-fry pairs the seasonal freshness of vegetables with the rich, umami notes of soy-based seasonings. A crowd-pleaser that's not only vegan-friendly but also universally delicious, it's easy to see why this dish remains an all-time favourite.