Main dishes explain
1 Broccoli dish
Broccoli belongs to the
cabbage family with flower head grown on the stalks. This green vegetable is
high in vitamin C as well as other vitamins and mineral. Our inclusion in the
menu because of its green colour and flavour when cooked with other meat and
seafood. This dish only use broccoli and selected meat/seafood of choice and
cook with garlic to give the dish an aromatic fragrance and savoury
2 Cantonese sauce
Ingredients: Slice onions
This is a sweet sauce, red in colour. Similar
flavour to sweet and sour, without the sourness. Only onions and the sauce are
use to cook this dish, no water or stock are added. This dish is sweet with a
hints of fruity taste.
3 Cashew nut
Ingredients: onions, bamboo shoot, carrots, peas and cashew nuts.
A traditional Chinese dish. It is cooked in stock and soy
sauce amongst other condiments. The use of carrots and peas for appearance and
colour while bamboo shoot to give it a bit of crunch. Taste salty and
4 Chop suey.
Ingredients: Onions, carrots, mushroom, water chestnuts, peas, spring onion and bean sprout.
Chop suey is a Cantonese word meaning “everything mix together”. A term that described the cooking of left over from
earlier meal. Therefore in the traditional sense chop dish has no fix
ingredients and no fix taste. We obviously do not follow this rule.
We select a few vegetables to get balance of colour and appearance with bean sprout as the main ingredient. This dish this dish is cook in soy sauce in stock.
5 Chow mein
Ingredients: onion, spring onions and bean sprout and noodles
Another Cantonese translation meaning fried noodles. There are two version of
chow mein. Crispy base, with the noodle is fried till crispy and place at the
bottom. Meats and vegetables are then cooked in a sauce and pour on top. This
method is ideal for anyone who like their noodle with sauce and not soggy.
The version we do is fry noodles and ingredients together dry. Soy sauce are
put through full gas to get a Smokey flavour.
Ingredients: onions and peas. ( special has pepper, mushroom and waterchestnut )
One of the top seller in Chinese take away. Although Indian are well know for their curry, Chinese has develop this dish very
successfully. The quality of this dish depends on the paste that has been made. Curry paste takes best part of 8 hour to make from start to finish. Fruit, vegetables and spice or deep fry in oil to extract the flavour. The curry powder and plain flour are then added to simmer slowly until it is a thick consistency. The paste is then added to stock to make curry sauce.
Our curry is scented, aromatic and creamy in consistency.
7 Fried rice
Ingredients: onions and peas, eggs and rice.
A popular dish in most take away, there’re a lot of starchy carbohydrate in rice which makes it a complete
meal itself if fried with egg or other meats. A fried rice main meals has onions
and peas and whatever meal/seafood selected. Both light and dark soy sauce are
use as condiments. Fried rice dish taste salty, savoury.
Ingredients: Bamboo shoots, water chestnut, carrots, spring onions/leeks and garlic.
Vegetables and selected meats/seafood are fried in garlic and soy sauce. This dish has a strong garlic aroma.
9 Ginger and spring onion
Ingredients: Ginger, spring onion and garlic
Ginger and spring onion are a great way to fry shell fish in. the most popular among Chinese is lobster ginger spring onion. It is just as good with any other meat. This dish is always fried with garlic and oyster sauce. It has a mild mint flavour, savoury and a little bit sweet.
10 Green pepper and black bean sauce
Ingredients: Green pepper, onion, chilli garlic and black bean
An authentic dish, black bean has a sharp pungent scent. The bean itself taste salty, with a somewhat bitter after taste.
The common way to use this sauce is to fry with green pepper and chilli. Using garlic and oyster sauce to give it a rich and aromatic flavour.
11 Kun po
Ingredients: bamboo shoot, water chestnut, carrots, pepper and cashew nut.
There are many variation to this sauce, the one feature that remain is the presence of cashew nut and spiciness. We use hoi sin, yellow bean and chilli powder to make this sauce. Our Kung po taste sweet, spicy and rich.
12 Mixed vegetables
Ingredients: Bamboo shoot, water chestnut, carrots, peas and bean sprouts etc.
Selected fresh and can vegetables fry using soy and oyster sauce.
Ideal for anyone who wants a boost of their vegetable intake. Different
vegetables combine to give a natural fresh flavour.
Ingredients: mushrooms and onions
Mushroom is class as a kind of fungi there are many types of mushrooms, this dish uses what call
button mushroom. The best way to cook this dish is to first deep fry so the skin becomes smooth and the goodness lock inside the body. It has a distinct earthy taste. Cooking it with oyster sauce add another dimension to the taste bud. This dish taste salty, savoury.
14 Omelette / Foo yung
Ingredients: Onions, and eggs ( special has peas as well )
Omelette or foo yung whatever you call it. Has same main ingredient of egg. Omelette is the western way of cooking this dish. The egg is fried in one big piece like a pancake. Chinese foo yung is similar to scramble eggs, it is fried usually with bean sprout give the dish a moisture consistency where the omelette is dry. To avoid confusion we merge the two because both
dish has similar ingredient and taste.
Ingredients: Onions and pineapples
This dish will appeal to customers with sweet tooth. Pineapple dish is cook using a combination of sweet and sour and Cantonese sauce, giving this meal a sweet fruity taste. Adding some stock during cooking, it is not too sweet or sour.
16 Black pepper
Ingredients: onions, green pepper and black pepper powder
We use onions and green pepper slice to cook this dish. Garlic are added with the black pepper to bring out the peppery, mint and quite spicy taste.
Ingredients: onion, pepper, pineapple and carrots
This sauce has curry paste as part of the ingredients, hence the hint of curry when eating this dish. Our satay sauce is made using butter, peanut butter and other vegetable and fruity which has been pulp. Also curry paste and chilli powder are added. The taste are rich, aromatic and spicy.
18 Straw mushroom and baby corn in oyster sauce
Ingredients: straw mushroom, baby corn, carrots and peas
Straw mushroom are dark in colour and of smooth consistency, they are grown on beds of rice straw. It has a
distinctive earthy taste. This dish is usually cook with baby corn which is yellow in colour with a rough consistency. We also add a few carrots and peas to give a nice contrast in colour. It is normally cook with oyster sauce giving this dish a rich and savoury taste.
19 Sweet and sour Hong Kong style
Ingredients: onions, peppers, carrots
The HK style sweet and sour is where the meat/seafood is coated with potato and deep fry. The vegetables are mix with the sauce which is made into a thick consistency. After deep frying the meat are put into the
sauce. Red in colour, this dish taste sweet, sour and tingly sensation of citrus, tangy limey flavour.
Ingredients: onions, tomatoes
Another sweet dish cook similar to pineapple except with tomatoes instead. Cooked with a bit of light soy sauce for flavour and combination of sweet & sour and Cantonese sauce to give a sweet and slightly sour taste.
21 Spicy and sour
Ingredients: onion, carrots, pepper
This dish has a combination spicy and sour flavour. With vinegar and chilli oil as condiment it is suitable for people who seek a more authentic Chinese taste.
22 Bamboo shoot and water chestnut
Ingredients: Bamboo shoot and water
Both are crunchy vegetables which are resistance to cooking. The
bamboo shoots are yellow in appearance with rectangle shape. It has a quite
distinctive flavour, while the water chestnut is round and white. It seem
almost tasteless but crispy. As such this dish is cook with oyster sauce to
give it a rich savoury flavour.
23 Spicy chilli sauce
Ingredients: onions, pepper, carrots, chilli
Cook with hot bean sauce this dish is medium spicy, savoury and a little sweet.
24 Sichuan sauce
Ingredients: bamboo shoot, water chestnut, carrots and
A Sichuan signature dish is one of spicy and peppery. As such this sauce is made with chilli oil and pepper corn which give it a reasonably spicy kick and peppery taste. The use of bamboo shoot and water chestnut gives this dish some crunchiness inclusion of carrots and pepper make the dish more colourful.
Ingredients: onions, spring onions , carrots and bean
Noodles are sold second only to rice in Chinese take away, and while vermicelli are not so well know. They are consume just as much within the Chinese population if not more. Where noodles are made with wheat flour, vermicelli is made using rice flour which give it a white appearance. It is cook and eat more or less the same way as noodles. Because it is not made with
wheat, it is gluten free which is ideal for people who are allergic to gluten: also another reason for inclusion in our menu.