High Protein

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!

The Yu-shiang style is one of China’s most celebrated stir-fry methods, with nearly a century of history. Originating in Sichuan, this technique has since found its way into various Chinese cuisines. The hallmark of Yu-shiang flavour is its unique blend of sweet and sour, highlighted by the distinctive taste of Sichuan pickled long chilies. These medium-hot chilies, pickled with star anise, sand ginger, and a medley of spices, bring a rich aroma to the dish.

At the heart of this stir-fry is tender, juicy minced pork, paired with wood ear mushrooms and spring bamboo shoots for a satisfying crunch. Enhanced by Sichuan bean paste and pickled ginger, each bite reveals layers of complex flavours, making this dish a perfect balance of taste and texture.

A staple in Chinese home kitchens, this dish showcases the perfect balance of flavours. The crunchy texture of runner beans, often used in pickling, complements the savoury richness of minced pork. The subtle acidity of the beans adds a refreshing twist, elevating this classic stir-fry. Simple yet flavour-packed, it’s a comforting dish that brings home-cooked warmth to your table.

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.

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.

Mongolian Lamb Stir-fry is a celebrated dish that showcases the culinary charm of Chinese cuisine. We use premium New Zealand lamb leg, thinly sliced to ensure it remains tender and juicy during the quick stir-frying process. This method allows the lamb to fully absorb the rich sauce, delivering the best possible flavour and texture. Fresh spring onions not only enhance the lamb's natural deliciousness but also effectively mask any gaminess, ensuring each bite is a delightful surprise. Definitely a must-try!

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.

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.

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.

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 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.

🍴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. ❤️

Chilli Chicken is a beloved dish with distinct variations across the diverse regions of China. In the province of Guizhou, renowned for its liberal use of chillies, there exists a unique and captivating method of preparing this dish. Sun-dried chillies are soaked and then finely minced with garlic and ginger, unleashing an irresistible fragrance. These aromatic ingredients are then stir-fried with succulent chicken and fermented tofu, creating a symphony of spicy, aromatic, and savoury flavours. This delightful combination offers a taste profile that is truly unparalleled and hard to find in other cuisines.