Sia Chinatown

Dry-fried Hong Kong noodles over high heat, with a wok aroma, topped with generous chunks of crab meat. Mellow flavor, a signature dish of the restaurant.

Crab meat stir-fried with curry powder, egg, and various herbs. Rich, creamy flavor with an aromatic blend of spices.

Large ocean prawns stir-fried with chili and salt, seasoned to be savory and spicy, with an aroma of garlic and fresh chili.

Chinese-style fried rice cooked over high heat with egg and large chunks of crab meat. The rice grains are distinct and the flavor is aromatic and delicious.

Sliced abalone served chilled, with a crunchy texture, paired with a spicy Thai seafood dipping sauce.

Large ocean prawns baked in a clay pot with glass noodles, seasoned with a special sauce, fragrant with ginger and cilantro root.

Shark fin soup in red sauce served with extra-large pieces of shark fin. The soup is simmered until thick, with a mellow flavor and fragrant sesame oil.

Authentic fish maw braised in a thick, sticky red soup, with a mellow flavor, served with bamboo shoots and pork blood.

Shredded abalone stir-fried in a rich red sauce. The texture is soft and chewy, with a savory and mellow sweet flavor.

Rich red soup with tender, chewy abalone pieces.

Shark fin soup in a thick red stock, seasoned with Chinese herbs and seasonings, restaurant style.

Shark fin soup in red sauce, enhanced with the aroma and benefits of ginseng. It has a mellow and soothing taste.

Red soup with soft shark fin cartilage, with a crunchy texture in a rich broth.

Braised fish maw in red sauce with ginseng, benefiting from ginseng and its unique aroma.

Chewy Hong Kong noodles topped with a thick, mellow red sauce, the same as the fish maw sauce.

Stir-fried Hong Kong noodles with large prawns, fragrant from wok-frying, with chewy noodles and delicious flavor. A signature dish of the restaurant.

Stir-fried Hong Kong noodles with various seafood and topped with tobiko for a crunchy texture.

Dry-fried fish maw with egg, bean sprouts, and spring onions over high heat, with a wok aroma and mellow flavor.

Crispy blanched Hong Kong kale topped with a savory and sweet oyster sauce.