Agave Foomuikee

Beef tongue stewed until tender in a rich gravy sauce, fragrant with "Gook Chop" spices. Melts in your mouth. Popularly eaten with rice or bread.

Baked pork ribs topped with ancient gravy sauce and peas. Tender and juicy pork, with a mellow sweet and salty flavor. An original "Gook Chop" style dish.

Macaroni stir-fried with tomato sauce and fresh shrimp. Well-balanced sweet and sour seasoning. An easy-to-eat dish for both children and adults.

Mashed potatoes formed into balls, stuffed with minced pork, then fried until golden. Crispy outside, soft inside. Topped with gravy or tomato sauce.

Soft, smooth bread loaf, special recipe from the restaurant, served with real butter. Suitable for eating with curries, stews, or main dishes instead of rice.

Ancient recipe egg custard. Sweet, creamy, fragrant with egg and coconut milk. Smooth texture, no flour added. Popularly eaten with bread.

Freshly baked soft bread loaf. Soft and fluffy texture. Can be eaten with custard or toasted with butter.

Crispy fried egg noodles topped with a special gravy sauce with chicken and bamboo shoots. The sauce is thick and fragrant with sesame oil and Chinese wine.

Crab meat mixed with minced pork and seasonings, stuffed back into the crab shell, then steamed and fried until golden and fragrant. Served with plum sauce.

Pork knuckle fried until the skin is crispy and the meat is tender. Tossed with a delicious Thai-style spicy salad dressing. It has a perfect balance of sour, spicy, salty, and sweet flavors, cutting through the richness of the pork knuckle.

Fresh salad served with crab meat, topped with a rich, ancient Hainanese-style cream dressing with a unique sweet, sour, and creamy flavor.

Boiled shrimp placed on salad, topped with a thick Hainanese-style salad dressing. Rich and mellow flavor.

Peeled crab meat stir-fried with curry powder sauce, eggs, and chili paste. Rich flavor, fragrant with spices, fresh and sweet crab meat.

Crab meat mixed with seasonings, wrapped in tofu skin, fried until crispy outside and soft inside. Served with sweet plum sauce.

Spicy salad, special restaurant recipe, with shrimp and crispy fried fish maw. Enhanced with fried peanuts for richness.

Grilled tenderloin, medium rare. Crispy outside, tender and juicy inside. Served with salad and a refreshing sweet and sour vinaigrette.

Chinese-Hainanese style curry (Gook Chop) with chicken and potatoes. Medium thick curry sauce, mellow flavor, not too spicy.

Chicken marinated with spices, coated in batter and fried until golden brown in Singaporean style. Crispy skin, tender meat, with a naturally salty and creamy taste.

Clear soup made from stewing oxtail until tender, seasoned with tomato sauce and spices. Slightly sour, salty, and spicy. Served with macaroni.

Grilled catfish meat, deboned and then fried until fluffy and crispy. Served with a sweet, sour, and spicy mango salad dressing.

Stir-fried dried fish maw with crab meat, bean sprouts, and egg. Stir-fried over high heat until fragrant with wok aroma. Mellow flavor.

Shrimp fried to perfection, topped with a sweet and sour tamarind sauce, garnished with crispy fried shallots.

Ground shrimp mixed with pork fat and seasonings, coated in breadcrumbs and fried until golden brown. Crispy outside, bouncy inside. Served with plum sauce.

Homemade bouncy shrimp balls stir-fried with Choy Sum (Chinese cabbage) in a mellow Chinese-style sauce.

Minced pork marinated and seasoned, topped with a sweet and salty red sauce, served with a fried egg. A rare "Gook Chop" style dish.

Mixed seafood (shrimp, squid, fish) mixed with curry paste and coconut milk, steamed until cooked. Spicy, creamy, and fragrant with curry spices.

Fried Hor Mok seafood, with a slightly crispy outer layer, but still soft and juicy inside with curry paste flavor.