DTF : Dao Dao Tu Tu Fook Fook

A clear, comforting soup featuring tender pork ribs and soft daikon radish. Goji berries add a subtle sweetness and health benefits to the savory broth. Best enjoyed hot as a starter to warm the stomach.

A nutritious vegetable soup made with fresh spinach and soft tofu. Infused with garlic for a fragrant aroma and savory depth. A light and healthy option suitable for vegetarians.

Delicate dumplings filled with a mixture of shrimp and pork. Tossed in a vibrant Sichuan-style sauce that offers a tingling spicy and savory kick. Eat these as a flavorful appetizer, perfect for sharing.

A refreshing appetizer featuring silky cold tofu paired with distinctively rich preserved century eggs. The dish is dressed with light soy sauce for a salty-umami finish. The contrast between the soft tofu and the creamy, gelatinous egg is key to this traditional dish.

Fish dumplings stir-fried with tofu in a robust chili garlic sauce. The dumplings have a chewy, bouncy texture that absorbs the spicy and aromatic sauce well. A flavorful dish that pairs beautifully with drinks or rice.

A unique dish highlighting the texture of waxy corn, fried and tossed with an aromatic galangal chili paste. Served with fresh vegetables to balance the spice and richness. It offers a mix of chewy, spicy, and crisp sensations.

Whole or filleted sea bass fried until crispy, then topped with a fragrant paste of scallions and ginger. The aromatic topping complements the mild, flaky white fish perfectly. Typically shared family-style with steamed rice.

Tender pieces of squid coated in a rich, creamy salted egg yolk sauce. The flavor is a savory mix of umami, slight sweetness, and a sandy texture from the egg yolk. A popular, indulgent seafood dish.

Muscovy duck roasted and served in a clay pot with a savory five-spice gravy. The meat is flavorful and tender, infused with notes of star anise, cloves, and cinnamon. Served hot, this dish is rich and comforting.

Beef stew braised overnight until the meat is meltingly tender. Served with pickled lettuce to cut through the richness of the savory brown sauce. A hearty main course that pairs well with rice or noodles.

A pork leg braised in five-spice and then deep-fried for a crispy skin and tender interior. Accompanied by collard greens and chestnuts for added texture and flavor. A grand dish often served for sharing.

Plump shrimp fried with plenty of garlic and tossed in a spicy dried chili olive oil. The dish is savory, aromatic, and carries a heat kick. Served with a crusty bun to dip into the delicious flavored oil.

Beef tongue seasoned with a dry masala spice rub and grilled until tender. Paired with tart pickled green apple and creamy hummus for a fusion of flavors. The texture is soft and rich, distinct from muscle meat.

A twist on the traditional Rendang curry, using pork ribs simmered in spicy coconut milk until dry and intense. Served with pan-fried potatoes and a dollop of sour cream to balance the heat. Rich, creamy, and deeply spiced.

Crisp Japanese cucumbers tossed with slices of sweet and savory Chinese sausage. Dressed with a spicy and sour dashi vinaigrette. A refreshing salad with a nice crunch and complex flavor profile.

Eggplant stir-fried until soft and caramelized in a glaze of tamari soy sauce and maple syrup. The flavor is a delightful balance of salty and sweet. A rich vegetable dish that melts in the mouth.

Fresh green beans stir-fried with savory minced pork and preserved Chinese black olives. The olives add a unique, salty, and earthy depth to the dish. A classic accompaniment to rice or porridge.

A medley of wood ear, shiitake, and shimeji mushrooms stir-fried with a spicy dry chili paste. Offers a variety of textures from crunchy to soft. Savory, spicy, and earthy.

A fresh salad made with Gotu Kola (pennywort) leaves, known for their herbal taste. Tossed with white shrimp, tomatoes, and a dressing made from tea leaves and peanuts. A unique, aromatic, and textured salad.

A Southeast Asian classic available as either fried rice (Nasi) or crispy noodles (Mie). Seasoned with sweet soy sauce and spices, served with chicken skewers and a fried egg. A savory, slightly sweet, and filling one-dish meal.

Hand-cut noodles served in a rich, spicy coconut milk broth known as Laksa. Topped with assorted seafood and fried bean curd puffs that soak up the curry soup. Creamy, spicy, and satisfying.

A Vietnamese-inspired cold noodle bowl with rice vermicelli, grilled pork, shrimp paste on sugarcane (chao tom), and spring rolls (cha gio). Served with fresh vegetables and herbs. A light yet complex dish combining various textures and savory flavors.

A creative fusion dish featuring a crispy Chinese fried dough stick (donut) stuffed with savory BBQ pulled duck. The combination of the airy, crunchy dough and the rich, tender duck meat is delightful. Served as a hearty snack or meal.

Inspired by the famous Macau pork chop bun, this burger features a juicy fried pork chop in a bun. Elevated with the addition of rich grilled bone marrow and crisp coleslaw. A decadent and satisfying sandwich.

Bite-sized pieces of duck meat, breaded and deep-fried until golden. Served with unique dipping sauces: savory hoisin ketchup and sweet-tangy plum sauce. A great snack to pair with beer.

Crispy spring rolls filled with seasoned shredded duck meat. Topped with garlic flakes for an extra aromatic crunch. Deep-fried to perfection, these rolls are savory and addictive.

Hand-cut strips of eggplant, battered and fried to mimic french fries. Crispy on the outside and creamy on the inside. Served with spicy sriracha and creamy mayonnaise for dipping.

A classic appetizer consisting of minced shrimp spread on white bread and deep-fried. The result is a crispy, savory toast with a juicy shrimp layer. Accompanied by two special sauces to enhance the flavor.

Simple steamed jasmine rice. Fluffy and fragrant, it is the standard accompaniment for most Asian dishes.

Soft, fluffy white steamed buns. Mild in flavor and slightly sweet, perfect for soaking up sauces or eating with braised meats.

Yellow wheat noodles made with egg. They have a springy texture and can be served plain as a side or mixed with main dishes.

A spicy and herbal cocktail mixing Jagermeister with zesty ginger beer and lime. Garnished with a cucumber slice for freshness. Has a bold, complex flavor profile.

A local twist on the classic Mojito, featuring rum and brown sugar. Infused with Thai herbs like lemongrass and mint for an extra aromatic kick. Refreshing and citrusy.

A gin-based cocktail with floral and fruity notes from rose syrup and berry juice. Egg white creates a smooth, frothy texture. Sweet, fragrant, and visually appealing.

A robust bourbon cocktail balanced with dry vermouth and sweet cherry syrup. Goji berries add a unique touch. A strong, spirit-forward drink named after the local district.

A tequila sour variation using ginger beer for fizz and spice. Lemon juice provides tartness while fresh basil adds an herbal aroma. A refreshing and tangy cocktail.

A tropical whiskey cocktail featuring pineapple, passion fruit, and lychee. Mint adds a cooling finish. Sweet, fruity, and easy to drink.

A vibrant green spritz made with melon-flavored Midori liqueur and white wine. Topped with soda for bubbles and garnished with lemon zest and a pickled cherry. Sweet, melon-forward, and refreshing.

A cocktail for lovers of bitter flavors, combining vodka, dry vermouth, and Campari. Finished with orange zest for a citrusy nose. Sophisticated, dry, and bitter-sweet.

A non-alcoholic mixed drink with strawberry and rose flavors. Lime juice adds acid balance and egg white gives it a creamy texture. Sweet and fruity.

A refreshing tropical mocktail packed with pineapple, passion fruit, and lychee. Mint and lime juice keep it bright and zesty. A great thirst-quencher without alcohol.

A drink made from star gooseberry, likely offering a sour and tart flavor profile. Refreshing and distinctively tropical.

Sparkling soda infused with preserved plum. Salty, sweet, and sour notes combined with fizzy water. A popular thirst quencher in the region.

Cold chocolate milk drink served over ice. Rich, sweet, and creamy.

Assorted carbonated sodas like Coke, Sprite, or Fanta. Served cold.

Bottled plain water.

A well-known Chinese pale lager. It has a crisp, slightly malty flavor with a nutty sweet taste. Refreshing and pairs well with Asian food.

The national beer of Laos, often brewed with jasmine rice. The lager is crisp and clean, while Dark and IPA versions offer richer, roasted, or hoppy notes respectively. Smooth and highly regarded in Southeast Asia.

American-style pale lager served on draft. Known for its medium body, smooth flavor, and crisp finish. Served chilled in pint or half-pint sizes.

Standard house whisky served by the glass. Can be enjoyed neat, on the rocks, or with a mixer.

Standard house vodka served by the glass. A neutral spirit ideal for mixing.

Standard house gin served by the glass. Features botanical notes, suitable for tonic or other mixers.

Standard house brandy served by the glass. A distilled wine spirit typically enjoyed for sipping.

A selection of red or white wine available by the glass or carafe. Typically a versatile table wine chosen to complement the menu's flavors.

A classic red wine sangria fortified with brandy and triple sec. Brightened with lemon juice, orange slices, and club soda for fizz. Fruity and rich.

A red wine punch mixed with vodka and cranberry juice. Sweetened with fruit syrup and garnished with green apple. A tart and berry-forward sangria.

A white wine sangria made with vodka and mixed fruit syrup. Lightened with lemon and club soda. A crisp, sweet, and refreshing option.

An aromatic white wine sangria featuring floral elderflower gin. Flavored with pomegranate and rosemary for a sophisticated herbal and fruity taste.