Fish and Seafood Meals

Indulge in this classic Cantonese stir-fry, where juicy king prawns are paired with crisp cucumbers, sweet carrots, and roasted cashew nuts. The dish highlights the natural umami of each ingredient, with a light seasoning that enhances the fresh flavours. The addition of crunchy, salty cashews brings a delightful contrast to the tender prawns, making this the perfect dish for a family meal. Simple, yet packed with delicious depth!

A gift from Guizhou[pronounced: gway·jow] province, a place that naturally lacks salt. Guizhou people have had to devise innovative ways to maintain their sodium levels and create delicious dishes without the assistance of salt. It would be considered a mission impossible for any other cuisine, but the people of Guizhou have accomplished it splendidly. One of their secrets lies in the creation of sour stocks, with the tomato sour stock, known as the red stock, standing out the most. They blend cherry tomatoes with ginger, garlic, and chilies, allowing it to age for a minimum of 30 days. The resulting stock is tangy and aromatic, pairing excellently with fish and seafood.
This dish introduced Guizhou cuisine to the world—a cuisine that may not be as popular as Sichuan or Cantonese but is brimming with distinctive techniques and explosive flavours. In our Guizhou hot and sour fish stew, we faithfully follow the traditional method of crafting our own red stock. We serve it with basa fish, seasonal vegetables, and wood ear mushrooms. It is light in calories yet abundant in flavours—a must-try. If you wish to learn more about Guizhou Cuisine, please read our blog post by clicking the link below.

Guizhou Cuisine: Why I Love It So Much

Experience the vibrant flavours of Hainan Island with our tantalising stir-fry. Succulent chicken thighs and tender squid are expertly fried with fresh chilies, creating a perfect harmony of heat and aroma. The dish is elevated by the rich, umami notes of oyster sauce and the zesty kick of pickled chilies. Every bite bursts with the zingy and fragrant essence of Hainan, making it an unforgettable culinary journey.

Indulge in two generous servings of our authentic King Prawns Tum Yum soup, inspired by the vibrant flavours of Thailand, Laos, and Southern Yunnan. Whether you pair it with steamed rice or serve it as a tantalising starter, this dish is perfect for a cosy meal for two or to kick off a delightful gathering.

The combination of succulent jumbo tiger prawns, tropical herbs, and rich umami notes ensures a truly flavour-packed experience. Its refreshing, tangy, and aromatic profile will elevate any meal, offering a taste of Southeast Asia with every spoonful.

Ideal for sharing or enjoying as a light yet satisfying meal. Enjoy a bold and unforgettable flavour adventure together!

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.

*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 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!

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.

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.