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A popular dish originating from Chongqing, China. It features rice noodles served in a spicy and tangy broth made with pickled peppers, chili oil, Sichuan peppercorns, and various other seasonings. The dish is typically garnished with toppings such as sliced meat (commonly beef or pork), peanuts, cilantro, scallions, and sometimes preserved vegetables or pickled mustard greens.

A renowned dish from Chengdu, Sichuan Province, China. It is a type of spicy hot pot known for its rich and flavourful broth filled with various ingredients. The hot pot base is typically made with a combination of chili peppers, Sichuan peppercorns, garlic, ginger, and other aromatic spices, creating a numbingly spicy and fragrant soup base. The ingredients for the hot pot are diverse and can include thinly sliced meats such as beef, lamb, pork, and offal, as well as seafood, tofu, mushrooms, leafy vegetables, and various types of noodles or dumplings.

A specialty dish originating from Leshan, Sichuan Province, China. It features thinly sliced beef that is marinated in a flavourful mixture of spices, soy sauce, garlic, ginger, and sometimes other seasonings. The marinated beef is then grilled or pan-fried until it is cooked to perfection, resulting in tender and juicy slices with a rich and savoury flavour. The dish is often served with a side of dipping sauce made from soy sauce, vinegar, chili oil, and garlic, which adds an extra layer of tanginess and spiciness to complement the beef.

A traditional Chinese dish where pork ribs are marinated with fermented bean curd, soy sauce, garlic, ginger, sugar and other spices. The ribs are then coated with rice flour before being steamed until tender and flavourful. This cooking method results in moist, succulent ribs with a slightly sticky outer layer due to the rice flour coating.

Featuring tender slices of beef that have been marinated in a flavourful sauce. Coated with a layer of rice flour before being steamed to perfection. This cooking method helps to seal in the flavours and juices of the beef while creating a tender and succulent texture.

A traditional Chinese dessert made from soybeans. It starts with soy milk being coagulated with a natural solidifier such as gypsum or agar to form tofu. Then, the tofu is finely mashed and mixed with a sweet syrup made from sugar or brown sugar. The mixture is then steamed until it sets into a smooth and silky pudding-like texture.

A traditional Chinese dessert made from glutinous rice flour and red sugar (also known as brown sugar or dark palm sugar). The glutinous rice flour is mixed with hot water and red sugar, then kneaded into a smooth dough. The dough is divided into small portions and shaped into round cakes or balls, which are then steamed until cooked through.

A refreshing and nutritious beverage popular in some regions of China. It is made by boiling bamboo shoots, water chestnuts, and Imperata grass roots (also known as "silver grass") together with water to extract their flavors and nutrients.

A traditional Chinese dessert soup renowned for its delicate sweetness and fragrant aroma. It is made by simmering dried osmanthus flowers, dried dates, and sometimes other ingredients such as honey or rock sugar in water to create a flavourful broth.

A classic beverage in Chinese cuisine known for its tart and refreshing taste. It is made by steeping dried sour plums (also known as Chinese sour plums), sometimes with additional ingredients like rock sugar or honey, in water. The mixture is then simmered to extract the flavours and create a tangy and slightly sweet drink.

A refreshing blend of freshly squeezed orange, watermelon, carrot, and ginger

Choice of red, white, or rosé

Soda, Sprite, Pepsi & Diet Coke

Locally roasted coffee, brewed in-house

Aperol Spritz, Gin & Tonic, Mojito