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Here’s our pick of the top 10 signature dishes you need to try.
小笼包 (xiǎolóngbāo) are another dumpling often associated with Shanghai. They are steamed in small bamboo baskets and have a soft, gelatinous skin. Similar to shēngjiān, they are also filled with a steaming hot broth, which has left many an unsuspecting diner with a burned tongue. However, they are smaller than shēngjiān and are normally filled with pork and crab roe.
A traditional Cantonese soup, wonton noodles (云吞面) are a delicious cuisine staple. A steamy hot broth soup consisting of Chinese kale, egg noodles, and wontons containing seafood, meat or vegetables, make this dish satisfying and more than perfect for a cold day. Although there are many variations of wonton noodles, the most common variation is the type served in the Guangdong province; the wontons in this soup are predominantly shrimp but are often mixed with minced pork.
锅贴 (guōtiē) are more commonly known in English as “potstickers” and have in recent years seen a spike of popularity in the Western world (where they are also sometimes referred to as “Peking Ravioli”). They are effectively shuǐjiǎo (scroll down for a description of shuǐjiǎo) that have been fried on one side, giving them a crisp bottom and a soft top, and are often served in China as a comfort food. They are most commonly filled with pork, but here we are proudly to have a unique Chicken dumping.
Congee with lean pork and century egg
A bowl of warm rice porridge with slivers of lean pork and pieces of century egg (an extremely rich, flavorful type of preserved egg) is a staple dish in Hong Kong. The rich egg flavors contrast superbly against the simple, warming flavors of white rice and pork.
Stir-fried beef with flat rice noodles
This classic dish consists of beef stir-fried with wide, flat noodles (ho fun), which are known for their wonderfully chewy texture. Soy sauce, onions and bean sprouts are also essential components of this dish.
Rice noodle rolls (cheong fun)
This steamed dim sum dish is called cheong fun, or “intestine noodles,” because of its thick, ropey shape. Thin sheets of white rice noodles are wrapped around a savory filling, such as shrimp, beef or char siu.