Prawns, scallops, slow cooked baby abalone and bamboo pith served in duck broth with chrysanthemum cut tofu. A wholesome and tasty soup.


Double cooked corn fed chicken soup. The double cooked method seals in and enhances the flavour of the chicken and soup.


Prawn and pork wontons in a chicken soup. (5 pieces)


Peppery hot and sour soup with prawns, shredded pork, wood ear mushroom, bamboo shoots and enoki mushrooms.


Roast duck and citrus salad – selection of fresh green salad leaves and cherry tomatoes, topped with crispy duck skin. Dressed with a citrus vinaigrette.


Fresh salmon cubes served in rich crème fraiche, garnished with gherkins, chopped dill and red vein sorrel.


Cucumber salad marinated in chilli oil, sesame oil and garlic.


Silken tofu served with special housemade vegetarian XO sauce, topped with crispy lotus root chips and mushroom floss and garnished with micro herbs.


Seaweed and jelly fish salad dressed with black vinegar, sesame oil and a touch of chilli oil. Vegetarian option available.


Shredded and deboned duck feet marinated with Sichuan pepper and chilli spice, complemented with crispy sweet Chinese broccoli.


A sampling platter of our favourite four cold dishes.


Our own style of salt and pepper calamari with fried capers. An excellent dish with a Chinese beer.


Steamed fresh seasonal scallops with white soy, sambal, fried onions, vermicelli and micro coriander (min 2 pieces).


Deep fried crab claw with crab meat mixed with batter and coated with breadcrumbs, served atop a curry sauce and a refreshing mixed green salad on the side.


Slow cooked curry beef brisket and carrot casserole with special curry sauce. Tender and juicy.


Tataki wagyu beef with a Sichuan style spicy dressing.


Macanese style mini burgers filled with pork fillet, pork floss, lettuce and a sweet chilli mayo dressing. A must-have dish.


“Bobo chicken” – Poached filleted chicken thigh cooked in housemade “strange flavour dressing”, topped with crushed peanuts, chopped thai chilli and coriander.


Crispy honey eggplant with a hint of numbing sichuan pepper.


Honey comb chicken wings with a delightfully sticky shiso, yuzu and honey glaze. Gluten Free option available.

Shredded Peking duck with cucumber, hoisin sauce rolled inside a flaky Chinese roti.


Shredded lamb with spicy cumin rolled inside a flaky Chinese roti.


Flaky Chinese roti with cheese and mushrooms.


Flaky plain Chinese roti.

Stir fried honey bug with leek and housemade sambal sauce, topped with micro herbs.


Seasonal fish fillet fried in a light batter, served in Shan Dong style sauce. Garnised with a fragrant combination of coriander and juilienned leeks.


Lightly battered king prawns served with wasabi mayonnaise, flying fish roe and black tobiko.


Typhoon shelter soft shell crab with fried shallots, crispy soy beans, garlic, chopped chillies and black beans.


Mongolian lamb riblets with wok-fried onions and warrigal greens.


Flash fried, medium wagyu beef served in bite sizes with crushed black pepper and a black pepper dipping sauce.


Ox tail slow cooked in a mix of Chinese herbs, then fried with lemon grass, eschalots, ginger, chilli, galangal, kaffir lime and basil leaves. Served in a sizzling hot pot. A fusion of Chinese and Thai flavours.


Black pepper pork ribs in a sticky honey glaze.


‘Sweet and sour pork’ with balsamic vinegar. These lightly battered pork pieces are garnished with dashi, vinegar pickled radish and cabbage. Takes an old favourite to the next level.


Our most popular roast duck with lychees served in a light mint and chilli plum sauce (half duck). Gluten Free option available.


‘Three cup chicken’ cooked with equal parts soy sauce, wine and sesame oil. Served with ginger, garlic and a handful of basil leaves.


Wok fried chilli and numbing spicy chicken with cashew nuts. Spicy but very addictive.


Modern san choy bao with chicken mince, chilli and basil in a cos lettuce parcel. (4 lettuce cups per serve)

Chef’s own housemade egg and spinach tofu lightly fried, topped with preserved vegetables and our special soy sauce. Gluten Free option available. 


Chef’s own housemade salt and pepper egg and spinach tofu.


Wok fried green beans with finely minced pork and dried prawns. Gluten Free option available.


Wok fried green beans. Gluten Free option available.


Water spinach wok fried with fresh garlic and topped with fried garlic.


English spinach wok fried with fresh garlic and topped with fried garlic.


Chinese broccoli blanched and served with vegetarian “oyster” sauce.


Water spinach wok fried with chilli prawn paste.

Wok fried Jasmine fragrant rice with roast duck strips, asparagus and mustard seeds. Gluten Free and Vegetarian options available.


Wok fried Jasmine fragrant rice with prawns and diced Chinese olives.


Wok fried Jasmine fragrant rice with three kinds of eggs (chicken egg, salted duck egg and century egg).


Wok fried Jasmine fragrant rice with diced chicken in Tom Yum flavour with a hint of lemon grass  and fried basil.


Fujian style blue swimmer crab, dried and fresh  scallop fried rice with housemade XO sauce.


Wok fried Jasmine fragrant rice with  diced wagyu beef, onions, shallots and spring onions.


Wok fried Jasmine fragrant rice with finely diced spinach, mixed vegetables and egg.

Mixed steamed dumplings sampling platter.


Jumbo prawn dumplings encased in a translucent pastry. (4 pieces)


Prawn and scallop shui mai topped with black tobiko. (4 pieces)


Prawn and pork wontons in a Shanghainese spicy sauce. (5 pieces)


Chicken and prawn shui mai topped with tobiko. (4 pieces)


Fish and prawn dumplings encased in Japanese sweet bean curd skin, served in a soy milk broth, topped with tobiko. (4 pieces)


Colourful mixed vegetable dumplings in a crystal pastry. (4 pieces)


Pan fried seafood pot stickers. (8 pieces) Please allow 20-25 minutes cooking time.


Pan fried pork and cabbage pot stickers. (8 pieces) Please allow 20-25 minutes cooking time.


Steamed glutinous rice with pork, salted duck egg yolk, chestnuts and shitake mushroom wrapped in aromatic lotus leaf.


Fried mini bread rolls served with Nutella and condensed milk. (5 pieces)


Crab meat spring rolls served with tartare sauce. (6 pieces)


Mixed vegetable spring rolls served with fragrant soy sauce. (6 pieces)

Prawn and pork wontons handmade noodles served with minced chicken in a Shanghainese style spicy sauce.


Korean style zhajiang handmade noodles with pork, onion, zucchini and housemade black bean sauce.


Handmade noodles served with slow cooked beef brisket and minced beef with diced fresh chilli.


Handmade spinach noodles tossed with king brown mushrooms, straw mushrooms, julienned carrot and a Chinese toon paste. A vegetarian favourite.


Traditional handmade dan dan noodles in a rich and spicy sauce with finely minced dried prawns and ground peanuts served with our signature fried pork chop.


Traditional handmade dan dan noodles in a rich and spicy sauce with finely minced dried prawns and ground peanuts.


Prawn and pork wontons, omelette strips and julienned carrots with handmade noodles in a chicken soup. This dish will certainly warm your heart.


Handmade noodles in chicken soup, omelette strips and vegetables served with our signature fried pork chop.


Handmade noodles in chicken soup.


Marbled beef dipped in a spicy Sichuan soup with handmade spinach noodles, shimeji mushrooms, bamboo shoot and julienned carrots.


Double cooked corn fed chicken soup served with handmade noodles. The double cooked method seals in and enhances the flavour of the chicken and soup.


Handmade noodles with prawn, mussel in a shell and calamari in peppery hot and sour soup.


Handmade noodles with tender beef brisket in a mellow tomato soup topped with freshly ground black pepper. A must-have for black pepper lovers!


Handmade spinach noodles wok fried with prawns, mussels in shell, calamari, julienned carrots and fresh shitake mushrooms.


Handmade noodles wok fried in premium soy sauce with shredded roast duck, shitake and king brown mushrooms. Topped with omelette strips and sprinkled with black and white sesame seeds.


Handmade noodle wok fried with chicken and black pepper sauce.


Handmade spinach noodles wok fried with three types of mushrooms, julienned carrots, topped with crunchy shallots.


Handmade noodles wok fried with prawns, onion, cherry tomato in chilli prawn paste, served with lemon wedge and dusted with crispy Chinese broccoli.


Handmade noodles wok fried Singapore style handmade noodles and rice vermicelli wok fried with curry, prawns and chicken.


Traditional Hong Kong thin egg noodles with tender curry beef brisket.


Wok fried beef with cheung fun rice noodles, yellow garlic chives and sweet soy sauce. Salute to a Cantonese classic!


Honey bug e-fu noodles with indulgent uni butter. A taste sensation!

Emoji face egg custard buns. Who says you shouldn’t play with your food? Squeeze these cute cheeks and watch custard ooze from their mouths! (2 pieces)


Chefs Gallery famous steamed sesame ‘piggy face’ buns. They are as tantalising to the eyes as they are to the taste buds. A must try for adults and children. (2 pieces)


Seasonal fresh fruit and cream pancake (our spin on a traditional mango pancake) served with your choice of ice cream.


Sweet coconut sago cooked with vanilla panna cotta and seasonal fruit.


Double steamed white fungus with papaya, complimented with crystallised sugar. The double cook method seals in nutrition and enhances the flavour. An old Asian favourite! Available in hot and cold.


Ice cream – choose from four flavours; strawberry, mango, green tea or black sesame.