Nan Bei

A cold appetizer made from wood ear mushrooms. Known for its distinctively crunchy and jelly-like texture. Tossed with coriander and soy sauce for a savory, refreshing start to the meal.

Crisp cucumber chunks marinated for freshness. Flavored with aromatic sesame oil and dried tangerine peel, adding a unique citrusy note. A light and palate-cleansing dish.

Thin strips of jellyfish served cold with Chinese cabbage. The texture is crunchy and slightly chewy. Dressed in aged vinegar and mustard oil for a tangy, piquant kick.

Blanched spinach leaves served cold. Topped with a rich, nutty sesame sauce and a touch of rice vinegar to cut through the creaminess. A healthy and flavorful vegetable side.

Traditional sweet and savory Chinese sausage, paired here as a roll with chicken. The sausage has a firm, chewy texture and a distinct cured flavor. Served as a savory appetizer.

Tender poached chicken served cold in the 'mouth-watering' Sichuan style. Drenched in a spicy chili oil sauce with numbing peppercorns. Topped with crushed peanuts for crunch.

Silken tofu served cold with chopped century eggs. The creamy tofu contrasts with the gelatinous, savory preserved eggs. Seasoned with vinegar and garlic for a punchy flavor.

A chilled terrine made from pork knuckle and crab meat. Seasoned with five-spice powder and soy. The texture is firm and gelatinous, melting in the mouth.

Deep-fried seabass with a crispy exterior and tender meat. Coated in a Shaanxi-style sweet and sour sauce. A balance of tangy and savory flavors.

Thinly sliced pig ears, prized for their crunchy cartilage texture. Tossed in spicy chili oil with cool cucumber. A popular texture-focused appetizer.

A premium double-boiled soup featuring high-end ingredients: abalone, fish maw, and sea cucumber. The broth is clear but incredibly rich and savory. Known for its restorative properties.

A thick, savory soup with a balance of vinegar sourness and white pepper heat. Loaded with tofu (bean curd), scallops, and prawns. A warming and appetite-stimulating starter.

A nutritious soup featuring sea cucumber double-boiled with old duck. Enriched with goji berries. The broth is deeply flavorful and aromatic.

A traditional dough drop soup. Small bits of flour dough are boiled in a tomato and egg drop broth with seafood. Comforting, hearty, and thick.

A luxurious double-boiled soup made with black chicken (silkie chicken), prized for its nutritional value. Includes fish maw, dried scallops (conpoy), and earthy morel mushrooms.

A classic thick soup made with sweet corn and egg ribbons. Enhanced with sweet crab meat. Mild, slightly sweet, and creamy in texture.

Open-topped steamed dumplings filled with a savory mix of minced pork, prawns, and shiitake mushrooms. Topped with a scallop. Juicy and meaty with a thin wrapper.

Pan-fried dumplings filled with ground pork and spring onions. Crispy on the bottom and steamed soft on top. Served with vinegar for dipping.

Deep-fried rolls with a thin, crispy wrapper. Filled with a mixture of shrimp and vegetables. Golden brown and crunchy, served hot.

Boiled dumplings filled with delicate snow fish, sweet corn, and chives. The fish filling is soft and flaky, complemented by the sweetness of corn.

Famous soup dumplings filled with broth, blue crab meat, and black truffle. The skin is delicate and bursts with hot, flavorful soup when bitten.

Classic boiled dumplings filled with shrimp, free-range egg, and chives. The wrapper is soft and slightly chewy. Served with vinegar or soy sauce.

Premium dumplings featuring lobster and prawns, served in a rich abalone broth. A decadent seafood dim sum option.

Vegetarian dumplings with a filling of spinach, glass noodles, and black fungus (mushrooms). Light, healthy, and flavorful.

Yangzhou fried rice style, featuring diced BBQ pork, prawns, and asparagus. The rice is fluffy and individual grains are distinct. Lightly seasoned.

Fried rice made luxurious with sweet blue crab meat and popping fish roe. Savory seafood flavors infuse the rice.

A rich and decadent fried rice containing cubes of Wagyu beef and buttery foie gras. Balanced with some Chinese greens.

Spicy fried rice with mixed seafood and leeks. Tossed in the house special Nan Bei spicy sauce for a kick.

A simple, vegetarian fried rice with fresh Chinese greens. Lightly seasoned to highlight the vegetables.

A whole roasted young pig with famous crackling skin. The meat is tender and juicy, while the skin is glass-like and crispy. A ceremonial centerpiece dish.

Cantonese style roasted chicken with crispy skin and moist meat. Seasoned with a blend of spices. Served chopped with dipping salt or sauce.

Premium Wagyu beef short rib roasted until tender. Enhanced with the earthy aroma of black truffle. Rich, fatty, and flavorful.

Cubes of roasted pork belly featuring distinct layers of meat and fat. Topped with a super crunchy, golden skin. Served with mustard or hoisin sauce.

Premium Kurobuta pork roasted with a sweet honey glaze. Known as 'Char Siu'. The meat is tender with a caramelized exterior.

Fresh shrimp steamed with savory egg custard. Enriched with sesame oil, green peas, and crunchy water chestnuts. Smooth and comforting.

Large white prawns wok-fried until crispy. Glazed with honey and seasoned with dried chili and ginger. A sweet and spicy seafood dish.

Large king scallop steamed in the shell. Topped with glass noodles and a generous amount of savory garlic sauce. Priced per piece.

Fresh Spotted Grouper fish, priced by weight. The flesh is white, flaky, and sweet. Typically steamed to highlight freshness.

Local Phuket lobster, known for its firm and sweet meat. Priced by weight. Available in various cooking styles like ginger scallion or with mapo tofu.

Imported Canadian lobster, featuring large claws and sweet meat. Priced by weight. Can be prepared in multiple styles.

Sand Goby fish, a freshwater delicacy with very tender, white flesh. Priced by weight. Excellent when steamed with soy or black bean sauce.

Premium whole abalone braised in a rich brown sauce. Served with black truffle and broccolini. The texture is tender with a slight chew.

A luxurious combination of thick fish maw and pan-seared foie gras. Braised in a savory abalone sauce. Rich and gelatinous.

Fish maw braised with goose web in a thick abalone broth. Both ingredients are prized for their texture and ability to absorb the savory sauce.

High-quality bird's nest soup made with a rich broth of Yunnan ham. Enriched with fresh crab meat and goji berries. A delicacy known for skin benefits.

Premium grade fish maw braised in abalone sauce. Served with broccolini. The fish maw is spongy and absorbs the rich flavors of the sauce.

Sea cucumber braised and then wok-fried with aromatic spring onions (scallions). Served in abalone broth. A classic Beijing-style dish.

Dried African abalone (20-head size) braised slowly until tender. Served with shiitake mushrooms in a concentrated abalone reduction.

A duo of premium dried seafood: abalone and fish maw. Braised together in a savory abalone sauce. Served with greens.

Spotted grouper fish braised in a clay pot with soft homemade tofu and soy sauce. The fish and tofu absorb the savory sauce.

A hearty pot featuring Kurobuta pork, fish maw, and glass noodles. The broth is flavored with pickled cabbage, giving it a sour and appetizing taste.

Shrimp stir-fried with sweet corn, cucumber, and snow peas. A colorful and light dish with crunchy textures.

Chicken mid-wings braised in a clay pot with spring onions, garlic, and a savory signature sauce. Tender and flavorful.

Rich foie gras cooked in a clay pot with glass noodles. The noodles soak up the rendered fat from the foie gras and the soy seasoning.

Homemade tofu simmered in chicken broth with Parma ham. Topped with sea urchin (uni) for a creamy, oceanic finish.

Fillets of tooth fish (known for its buttery texture) stir-fried with asparagus in spicy seafood XO sauce.

Slices of Wagyu beef and mixed seafood poached in a spicy Mala broth. Numbing, spicy, and rich.

Tender pork neck slices stir-fried with king oyster mushrooms. Enhanced with black truffle for an earthy aroma.

Snow fish fillet braised with ginger and leek in the house special Nan Bei Chili Sauce. Flaky fish with a spicy kick.

Classic braised pork belly with preserved mustard greens (Mei Cai). The pork is incredibly tender. Served with steamed buns.

Slices of New Zealand lamb stir-fried with strong spices like cumin and coriander. A fragrant dish with Xinjiang influence.