“La Mian” and “Xiao Long Bao” are freshly made in full public view by our Chefs from China and Hong Kong at the Restaurant’s Foyer.

A STRETCHED STORY | LA MIAN
Watching the chef perform his culinary art in front of your eyes – isn’t that magical?  He works his magic on a floury slab of dough that somehow transforms into hundreds of noodle strands.
Stretching out the dough with both hands, folding it in half, whirling it around to make a braid and repeating this motion several times until the texture of the dough is right; swinging it up and down gently, and miraculously, with a loud snap, long and consistent strands of noodles appear.
La Mian or hand-pulled noodles are a staple in Northwest China and Lanzhou in Gansu Province.
We are not talking about food, as it is and more so definitely not machine made. It is about how the skills, the passion and the efforts that are put into the making of food can add a whole new dimension to the way it tastes. The noodles are heartfelt.

A LITTLE SHANGHAI GEM | XIAO LONG BAO

Discover the whole new world of freshly hand made “Xiaolongbao” (literally call the little basket buns), which are delicate parcels of minced pork encased in bread dough and steamed in bamboo baskets, to be eaten with ginger infused vinegar traditionally.

The filling must be gelatinous enough to turn soupy when steamed and a casing that is delicate but does not break apart when you pick up with chopsticks in order for the “Xiaolongbao” to burst in your mouth in a succulent explosion.

These little buns were supposedly originated from the village of Nanxiang, now a suburb of Shanghai, China. Xiaolongbao are perhaps the quintessential Shanghai snack, is Shanghai's answer to the conventional Hong Kong's dimsum.

BARBEQUE PORKY QUEST| CHAR SIEW & SIEW YOK

Char Siew…Long strips of marinated meat:  made daily, caramelized to brownish red, slightly sweet with a smoky flavour. It is wonderfully tender and chewy at the same time.

Siew Yok…Belly pork with five spices and salt: skin crispy roasted. The roasted skin that crunches on the 1st bite will surely tingle your tastebuds.

The taste of a natural addiction.

FISH BALLS & FISH CAKES | YU DAN & YU BENG

As its name suggest, fish balls and fish cake are fish pate that are shaped into spoon-sized balls or a long strips, boiled or fried and then served together in a bowl of steamy noodles and soup or as a side dish.

This is a classic taste of Singapore hawker food. Air-flown from an infamous Singapore Fish Ball Manufacturer, supplied exclusively to our restaurant.  With the best quality fish balls made from swordfish for a smooth and consistent texture.

SPICE UP YOUR LIFE

Our homemade chili oil has proven to be a hot favourite for everyone. It is not just a sauce, but it has become a very important dip that is a necessary added flavor to enhance the taste of every dish. “One tub of chili oil” to takeaway – has been a popular request.  Chili Up Noodles!

London was initially unfamiliar to the hand pulled noodles and these little Shanghai gems as they are considered to be new food. However, you do not need to be a huge fan of noodles and dumplings to consider trying. We have regulars especially from Mainland China who patronise our shop regularly for the quality and authenticity of the food taste.
We know that our entire freshly produced entree will completely blow your mind.