Chua Kim Heng

Goose webs baked in a hot clay pot with yellow noodles that absorb the rich sauce. The goose web meat is tender and falls off the bone, fragrant with Chinese herbal spices.

Genuine fish maw stewed until tender in a rich, savory brown broth, with shiitake mushrooms and crab meat, smooth and comforting.

Goose webs stewed in a rich red sauce until tender, perfectly sweet and savory, fragrant with Chinese wine and spices.

Luxurious shark fin soup in red sauce, thick and fragrant broth, served hot with bean sprouts and cilantro for added texture.

Large fresh shrimp baked with glass noodles in a clay pot, seasoned with special sauce, pepper, and herbs. The glass noodles are chewy and fragrant with shrimp essence.

Tender and juicy braised goose, bouncy skin, stewed in a rich, fragrant Chinese braising sauce, served with a spicy pickled lime dipping sauce.

Duck, firm meat, braised until tender and flavorful, sweet and savory, fragrant with braising spices.

Pork knuckle stewed until tender, soft skin melts in your mouth, rich flavor, served with pickled mustard greens and a sour dipping sauce to cut through richness.

Tender boiled chicken steeped in fragrant Chinese wine, served cold. The chicken is moist and springy with a subtle aroma of wine.

Boiled chicken, firm and tender meat, crispy skin, naturally sweet flavor of the chicken.

Braised duck or goose offal, such as liver and gizzards, chewy and flavorful, infused with braising spices.

Braised goose web, stewed until tender, easy to eat, rich flavor.

Braised goose wings, firm meat, soft skin, stewed in Chinese herbal soup.

Bitter melon soup stewed with Chinese herbs, slightly bitter and soothing, clear hot broth helps cleanse the palate and is good for health.

Radish soup stewed with pork ribs, clear and sweet broth from radish, well-balanced flavor, easy to eat.

Chicken soup stewed with preserved lemons, uniquely sour and salty, fragrant with preserved lemons, soothing when hot.

Thick-cut diced grouper, fresh and sweet, blanched or served in hot pot, with fermented soybean paste or seafood dipping sauce.

Deep-sea Pomfret (Patin fish), fine white flesh, sweet and rich. Choose to prepare as a hot pot with creamy taro soup or a spicy Tom Yum.

Red grouper head hot pot. The head meat is fatty and cartilaginous. Choose between a creamy taro soup or a spicy Tom Yum broth.

Black grouper head hot pot, rich flavor, ideal for those who enjoy fish heads and hot soup.

Boiled Patin fish slices, perfectly cooked, tender and sweet, served with a delicious dipping sauce.

Boiled red grouper slices, firm and springy, not fishy, served with blanched vegetables and dipping sauce.

Boiled black grouper, firm and chewy texture, a popular blanched dish.

Boiled fish slices, tender white meat, easy to eat, served with side dishes and dipping sauce.

Fresh, crisp asparagus stir-fried with fresh, springy shrimp, seasoned with a savory oyster sauce.

Cabbage stir-fried in a very hot wok over high heat, seasoned with fragrant fish sauce, crispy and delicious.

Crispy sweet pea shoots stir-fried with fresh shrimp, a light and easy-to-eat vegetable dish.

Fluffy fried omelet with various herbs for added aroma and unique flavor.

Braised pork knuckle slices stir-fried with holy basil, spicy and fragrant with basil leaves and chili.

Thick-cut tender pork liver stir-fried with pepper and garlic, savory and fragrant with fried garlic.

Sea snakehead fish stir-fried with spicy herbs, intensely spicy, fragrant with krachai and young peppercorns.

Tender scallops stir-fried with chili paste, sweet and spicy, fragrant with basil.

Spicy and sour pickled mustard greens salad with sliced chili and sesame oil, a great palate cleanser.

Mixed vegetable clear soup, stewed until tender, with a sweet broth from various vegetables.

Glass noodles stir-fried with 8 auspicious ingredients, including vegetables and meat, well-balanced flavor.

Stir-fried sweet pea shoots with oyster sauce, crispy and delicious vegetables, perfectly sweet and savory.

Plump white bean sprouts stir-fried with shiitake mushrooms, well-seasoned, a healthy dish.

Fresh spinach stir-fried with oyster sauce, mild flavor, rich in vitamins.

Tender chayote shoots stir-fried over high heat, crispy and delicious, seasoned with fermented soybean paste and chili.

Morning glory stir-fried quickly over high heat to maintain crispness, seasoned with fermented soybean paste, chili, and garlic.

Pickled mustard greens stir-fried with tender and chewy pork stomach, spicy, sour, and peppery.

Tender marinated pork stir-fried with pickled mustard greens, well-balanced flavor, goes well with congee or rice.

Tender water mimosa shoots stir-fried over high heat, crispy and savory, fragrant with wok hei and chili garlic.

Fragrant Hainanese chicken rice served with tender boiled chicken and a delicious fermented soybean paste dipping sauce, with clear soup.

Hot rice topped with stir-fried crab meat in a savory sauce, fragrant with crab.

Round yellow Hokkien noodles stir-fried with meat and vegetables, in a thick, rich sauce.

Rice topped with diced chicken in a thick brown sauce, sweet and savory.

Crispy fried or boiled noodles topped with a gravy containing bamboo shoots and shredded chicken, well-balanced flavor.

Fried rice with crab meat, dry-fried with distinct grains, fragrant with wok hei, well-balanced flavor.

Fried rice with pineapple, raisins, and meat, refreshing sweet and sour taste, with a hint of curry powder.