Sha Village

A meal deal allowing you to choose two dishes. Ideal for a simple lunch or dinner with house classics.

A complete feast including a starter, main course, and dessert. Perfect for exploring the full range of flavors offered.

Rice vermicelli dish served either as a cold salad (Bo Bun) with raw vegetables and beef, or as a hot soup. Fresh and fragrant.

Rice vermicelli served with chicken, available as a fresh salad (Bo Bun) or in hot broth. A light and balanced meal.

Salmon version of rice vermicelli, served as Bo Bun with vegetables or in a comforting soup. Combines the sweetness of fish with Asian flavors.

Steamed Chinese dumplings stuffed with pork. The dough is delicately folded into a leaf shape. Served hot.

Original steamed dumplings incorporating matcha tea into the dough, offering a green color and subtle flavor. Vegetarian filling.

Assortment of different steamed dumplings, allowing you to taste several flavors in one order.

Crispy wontons stuffed with chicken and fried until golden brown. Served with sweet and sour sauce for dipping.

Chicken pieces marinated with ginger and fried. The ginger adds a pungent and fresh note.

Japanese-style shrimp fritters, coated in a light and crispy batter. Tender inside.

Vietnamese fried spring rolls filled with shrimp and vegetable stuffing. Crispy wrapper and flavorful center.

Fried imperial rolls stuffed with minced chicken and small vegetables. Enjoyed hot for their crispiness.

Chicken gyoza dumplings, pan-fried on one side for crispiness and steamed for tenderness. Served with a soy-vinegar sauce.

Slices of roasted duck with crispy lacquered skin, served on a bed of white rice. The meat is tender and fragrant.

Pork pieces slow-cooked in a flavorful sauce, served with rice. The meat is melt-in-your-mouth tender.

Chicken slow-cooked to tender perfection, served with plain rice. A comforting and classic dish.

Beef braised with mild spices, served with its rich sauce over white rice. Flavorful and hearty.

Wok-fried rice with diced chicken ham and eggs. A simple yet fragrant dish.

Generous fried rice with a mix of seafood, vegetables, and eggs. Wok-tossed marine flavors.

Wheat noodles stir-fried in a wok with chicken pieces and crisp vegetables. Salty and savory seasoning.

Stir-fried noodles with beef strips and vegetables. A Chinese street food classic.

Stir-fried noodles served with juicy shrimp and vegetables. Light and oceanic flavor.

Breaded and fried chicken fillet served with white rice. The chicken is golden on the outside and tender on the inside.

Assortment of light fritters (tempura) with vegetables or shrimp, served with white rice. Crispy and delicate.

Noodle soup filled with meat wontons (swallows). Clear and comforting broth.

Beef noodle soup with a slightly spicy and peanut-flavored satay sauce. Rich in taste.

Xinghua specialty: very thin rice vermicelli stir-fried with various ingredients (seafood, meat, vegetables). Unique light texture.

Slices of glutinous rice cake stir-fried with vegetables and meat. Chewy and slightly rubbery texture typical.

Noodle soup with tender beef. A warm and nourishing liquid dish.

Plain noodles, served plain or with a creamy peanut sauce (diluted peanut butter, typical of Shaxian).

Noodles served with prepared beef, likely with the signature peanut sauce.

Noodles served with chicken pieces, with sauce.

Portion of chicken (likely wontons or marinated pieces), served as a side or light dish.

Special Fujian wontons called 'Swallows'. The dumpling skin is made of beaten meat and starch, giving a unique crispy and smooth texture.

Elastic white balls made of fish paste, filled with a pork filling. Served in soup or sauce.

Clear and nutritious broth steamed with pork ribs and white radish (daikon). Mild and natural flavor.

Traditional medicinal chicken soup with mushrooms and Chinese herbs like goji. Invigorating and fragrant.

Rich soup combining the flavor of duck and the umami of dried scallops. Slow-cooked in a pot to concentrate the flavors.

Small side green salad.

Bowl of steamed white rice.

Small portion of fried rice, ideal as a supplement.

Young soybeans served in their pods, lightly salted. Eaten by squeezing the pod to extract the beans.

Wakame seaweed seasoned with sesame and vinegar. Fresh and crunchy.

Marinated squid salad, firm texture and slightly smoky or vinegary taste.

Hard-boiled egg marinated in a mixture of tea, soy sauce, and spices. The white is marbled and fragrant.

Cold slices of beef shank marinated in five spices. Dense and aromatic.

Whole chicken thigh cooked in a savory brown marinade.

Marinated and cooked pork ribs, to be gnawed with fingers.

Peeled lychee fruits served in a sweet syrup. Fresh and floral.

Warm glutinous rice balls filled with egg cream or bean paste, sprinkled with shredded coconut.

Chocolate cake with a molten center.

Coconut sorbet served in a coconut shell or glass.

Refreshing lemon sorbet served in a hollowed-out lemon.

Orange sorbet served in a real orange.

Small glutinous rice bites with peanut and black sesame flavors. Sweet and fragrant.

Tangyuan (glutinous rice balls) served hot, filled with a sweet filling of your choice.

Traditional Chinese dessert soup made from white fungus (tremella), pear, and rock sugar. Gelatinous texture and mild taste.

Sweet and creamy drink mixing mung beans (green), matcha tea, and coconut milk.