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Lightly battered and crispy tofu cubes, seasoned with a mouth-watering mix of salt & pepper and a hint of spiciness

Lightly battered and crispy king oyster mushroom slices, seasoned with a mouth-watering mix of salt & pepper and a hint of spiciness

Lightly battered and crispy king prawns, seasoned with a mouth-watering mix of salt & pepper and a hint of spiciness

Lightly battered and crispy squids, seasoned with a mouth-watering mix of salt & pepper and a hint of spiciness

A typical Cantonese home-style dish. Juicy chicken wings cooked in a sweet cola glaze, giving a perfect caramelised texture

Lightly fried and seasoned aubergine (eggplant) filled with a tender pork and spring onion filling, served with abalone sauce topping

Lightly fried and seasoned taro filled with a tender pork, peanut and onion filling, served with abalone sauce topping

A tasting combo of both aubergine and taro boxes

Refreshing and crispy smashed cucumber marinated with a flavourful dressing

A curated selection of Chaoshan delicacies, including tender soy-marinated eggs and tofu slices, savory chicken feet, succulent pork knuckle, and rich pork belly. The platter is infused with a balanced blend of herbs and spices. Served chilled for a refreshing touch.

A classic and popular Cantonese dish. Tender beef brisket slow braised with daikon radish. The juicy daikon radish absorbs the aromatic flavors of the beef broth, creating a comforting and heart-warming dish.

Thinly cut beef, wok fried with a delicious mix of ginger and spring onion

Braised three-cup chicken calls for three essential ingredients in the recipe — soy sauce, rice wine, and sesame oil. These are mixed with a generous amount of basil and fresh ginger, with a hint of red chilli. Best served with steamed rice.

Succulent spareribs steamed with sweet butter squash and black bean sauce. The fermented black beans give the ribs a rich aroma and umami taste. The addition of the butternut squash at the bottom brings a nice sweetness.

Perfectly fried crispy pork belly, served in a mouthwatering sweet and sour sauce

Delicate pan-fried tofu blocks stuffed with a tender pork and spring onion filling, served with an umami-rich soy sauce

A must-try Cantonese home dish. Comforting tomato and eggs scrambled together, with a simple aromatic seasoning.

A taste of Sichuan cuisine. Silky and soft tofu cubes, cooked with a delicious fragrant spicy and numbing (mala) flavour

A simple classic. Crisp lettuce stir-fried with oyster sauce

A classic dish. White Pak Choi stir-fried with garlic sauce

Stir-fried crunchy chayote (part of the gourd family) with earthy fresh mushrooms

A classic dish. Egg noodles with your choice of protein/vegetable wok fried in soy sauce and delicately seasoned.

A colourful dish with three main ingredients – golden eggs, peas and chopped carrots

A simple classic. Steamed fragrant rice.

A popular Cantonese dessert. This pudding-like mix of dairy and coconut milk filling is soft, creamy and sweet. Deep fried to create a golden crunch on the outside. A vegan option is also available, using a mix of coconut and almond milk.

Our signature dessert. A refreshing and soothing dessert made with Chrysanthemum, monk fruit and pear soup, complemented with almond milk. A delicious and light way to conclude your dinning experience!

A signature Chiuchow street sweet treat. Golden and crispy butternut squash and taro, fried with a light dusting of sugar for a hint of sweetness and topped with fried cashews.