Dairy Free

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 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.

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.