Dairy Free

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.

A delicious twist on a classic Sichuan dish, our vegan Mapo Tofu uses shiitake mushrooms instead of beef mince for a rich, umami flavour. Silky tofu cubes are simmered in a spicy, aromatic sauce made with Sichuan peppercorns, fermented black beans, and our signature chilli oil. The shiitake mushrooms add a hearty texture and depth, creating a satisfying and mouthwatering dish that's both fiery and comforting. Perfect with a bowl of steamed rice, this vegan Mapo Tofu offers a flavorful experience for all.

A hallmark stir-fry originating from Hunan province features thinly sliced beef seared with a blend of fresh and pickled chillies, delivering a harmonious fusion of spiciness and tanginess. Spring onions, celery, and coriander contribute layers of aromatic depth, resulting in a perfectly balanced dish with a flavoursome kick.

In the Min Nan region of China, workers travelling through the mountains from morning until late afternoon faced the challenge of carrying multiple lunch boxes. To make things easier, they began cooking meat, vegetables, and rice together, allowing them to transport a full meal in one container. Over time, this practical approach evolved into the beloved Min Nan Pot Rice, a classic dish now cherished by every household in the region.

This one-pot wonder combines the rich umami of dried shellfish and shiitake mushrooms, the aromatic depth of pork, and the freshness of seasonal vegetables, all finished with a touch of fragrant shallot oil. It’s a satisfying rice dish meant to be enjoyed as a hearty, flavourful meal on its own.

*Fried egg not included

This noodle dish is a renowned culinary delight enjoyed throughout China. Just like various regions have their own distinctive techniques, we have our own secrets too. Our version incorporates the richness of seafood and the fragrant aroma of herbs infused into the oil.
We enhance the soy sauce with a blend of mountain spices, fresh herbs, and wild mushrooms. Served with succulent prawns and savoury lunch meat, this dish
offers a unique, harmonious, and utterly addictive experience. It serves as an excellent testament to the intricate artistry of Chinese cuisine and the remarkable culinary expertise of our chefs in delivering such complex and tantalising flavours.

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. 

Inspired by a famous dish from Northeastern China, also known as Triple Umami Stir-fry, this vegan delight combines soft aubergine, sweet potatoes, and crunchy green peppers. The vibrant colours and rich textures complement each other perfectly, creating a dish that's both visually appealing and full of umami goodness.

This is a famous dish in Chinese buddhism cuisine. It is inspired by the Sichuan double cooked pork belly stir-fry, but replaces the pork belly with tofu slices. It is cooked with red chillies, garlic and leeks and a large amount of mountain spice to give a deep and powerful punch on your palate. It’s delicious, it’s vegan and it’s made with real food.

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.

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.