Main Dishes
Braised Pork Belly (Hong Shao Rou)
A whole portion of slow-braised pork belly in Hokkien-style red braise — soy, sugar, Shaoxing wine, and five spice — until the fat is yielding and the meat is meltingly tender. Served with braised tofu and a seasonal green.
Steamed Fish in Soy and Ginger
Whole sea bass or red snapper steamed Cantonese-style over high heat, finished with a hot soy and sesame oil pour and topped with shredded ginger, spring onions, and chili threads. Pure, clean Hokkien seafood cooking.
Chopsuey
A Hokkien-Chinese Filipino classic — seasonal vegetables including cabbage, snap peas, carrots, mushrooms, and quail eggs stir-fried in a light oyster sauce. Available with added chicken, pork, or shrimp.
Hokkien Fried Rice
Day-old jasmine rice wok-tossed with egg, char siu pork, shrimp, spring onions, and a splash of soy and sesame oil. Deceptively simple but executed with the wok hei intensity that separates great fried rice from ordinary.
Kung Pao Prawns
Tiger prawns stir-fried with roasted peanuts, dried chilies, and Sichuan peppercorn in a tangy-sweet kung pao sauce. A Hokkien interpretation of a northern Chinese classic, dialled to a satisfying level of heat and crunch.