Asia Room 川香阁

A complete lunch menu including an appetizer, a main course, and a side dish of your choice.

Lunch menu focused on dim sum (steamed), accompanied by an appetizer and rice.

Menu featuring spicy Chinese-style dishes, served with an appetizer and plain rice.

Premium menu featuring stewed or hot pot dishes, often spicy (Sichuan style), with an appetizer and rice.

A classic Chinese soup (Suan La Fen) combining black vinegar and chili oil for a distinct hot and sour taste. Contains vermicelli and is topped with peanuts and sesame for crunch.

Bok choy quickly stir-fried in a wok with garlic. A dish of crunchy and fragrant green vegetables.

Thin slices of potato stir-fried in a wok, remaining slightly crispy. Seasoned with vinegar and chili for a tangy and spicy flavor.

Fresh broccoli florets sautéed with minced garlic. Simple, healthy, and tasty.

Cold shredded chicken served with a spicy and flavorful Sichuan pepper (ma) sauce, providing a characteristic numbing sensation.

Known as 'Drooling Chicken' (Kou Shui Ji), this cold dish consists of tender chicken pieces bathed in a rich sauce of chili oil, sesame, and Sichuan spices.

Thinly sliced beef and offal (often tripe/leaf tripe) served cold in a spicy and aromatic sauce. A Sichuan cuisine classic.

Warm and chewy glutinous rice dough balls, filled with a sweet paste (often egg yolk or mung bean) and sprinkled with shredded coconut.

Dessert of Japanese inspiration consisting of a thin layer of glutinous rice dough (mochi) enveloping a scoop of ice cream. Chewy texture on the outside and melting on the inside.

Coconut sorbet or ice cream served directly in a real coconut shell. Refreshing and exotic.

Traditional Chinese dessert composed of glutinous rice balls (Tangyuan) served in a light, warm syrup, flavored with osmanthus flowers (Sweet Olive). Sweet and floral.