K&S (大家乐）

A chicken dish with Southeast Asian flavors. Chicken pieces are braised with lemongrass, infusing the tender chicken with lemongrass's unique citrusy aroma. The sauce is rich, savory, and slightly sweet. It's typically served with rice and is appetizing.

Large prawns are deep-fried until golden and crispy, then quickly stir-fried with salt and pepper powder, dried chili flakes, and chopped scallions. The shells are crispy and savory, while the shrimp inside are sweet and firm. It's great to eat the shells along with the meat for a rich texture, making it an excellent dish with drinks.

Boneless fish fillets are coated in a light batter and deep-fried until crispy outside and tender inside. After frying, they are tossed with a special salt and pepper seasoning and spices. The fish is delicate and smooth, with a crispy, savory, and slightly spicy exterior, offering distinct layers of flavor, suitable for all ages.

Fresh pork liver is sliced thinly and quickly stir-fried over high heat to maintain its tenderness and prevent overcooking. It's usually paired with wood ear mushrooms or vegetables. The rich sauce coats the liver slices, making them smooth and flavorful without any gaminess.

A famous Sichuan cold dish. Cooked chicken is cut into pieces and drizzled with a rich sauce made from red chili oil, Sichuan peppercorns, vinegar, minced garlic, etc. It combines numbing, spicy, fresh, fragrant, and tender elements, offering a rich and stimulating taste that is very appetizing.

Beef slices are stir-fried with herbs, chilies, and a special Thai sauce. This dish combines the sour, spicy, savory, and sweet flavors of Southeast Asia. The beef is tender and flavorful, with a fragrant aroma, offering an exotic taste that pairs well with rice.

Peeled shrimp are stir-fried with plenty of dried chilies and Sichuan peppercorns. The shrimp are smooth and springy, absorbing the aroma of the chilies, with a rich numbing and spicy flavor that doesn't overpower the shrimp's freshness. Suitable for those who enjoy spicy food.

Premium shrimp are stir-fried with minimal salt and cooking wine to preserve their original flavor. The dish is bright in color, light and crisp in texture, with sweet and fresh shrimp. It's a refreshing and healthy dish.

Shredded beef is stir-fried to remove moisture, then dry-braised with chili and spices. The finished dish is dry, rich, chewy, and infused with a numbing and spicy flavor, perfect as a side dish with drinks or with white rice.

A classic representative of Sichuan cuisine. Cooked pork belly is sliced and stir-fried with garlic sprouts (green garlic) and Pixian broad bean paste. The fatty parts are crispy and tender, the lean meat is not tough, and the flavor is savory, slightly spicy, with a rich bean paste aroma, making it an excellent dish to accompany rice.

Tender fish fillets are quickly stir-fried with ginger slices and spring onions. The ginger and spring onions not only remove any fishiness but also enhance the flavor. The fish remains tender and smooth, with a light and fresh taste, suitable for those who don't eat spicy food.

Wide, flat, smooth rice noodles served with tender, flavorful stewed beef and a delicious broth. The beef is usually tender and the broth is rich, making for a very warming bowl.

Noodles topped with pork simmered in a special braising sauce, served with smooth rice noodles. The braised pork has a good balance of lean and fatty meat, with a moderate sweet and savory flavor. The braising liquid blends into the broth, adding richness.

A light and delicious broth with smooth rice noodles and fresh shrimp. The flavor is refreshing and sweet, allowing you to taste the natural essence of the ingredients.

Classic Cantonese char siu slices, served over rice noodles in broth. The char siu has slightly charred edges, a perfect balance of sweet and savory, with firm meat, complemented by the clear broth.

Golden and glossy roasted duck, with crispy skin and tender meat, served with rice noodles in broth. The duck's rich aroma infuses the broth, creating a delicious and savory flavor.

Rice noodles in broth featuring seasonal green vegetables. The broth is light and not greasy, suitable for vegetarians or those who prefer light and healthy flavors.

The sweetness of fresh shrimp perfectly combines with the unique savory flavor of preserved mustard greens (Xue Cai). The preserved mustard greens add a distinct flavor to the broth, making it appetizing and refreshing.

A double delight featuring fresh shrimp wontons (dumplings) and rice noodles. The wontons have thin wrappers and generous fillings, with whole shrimp inside. The broth is delicious, and the texture is rich.

Famous Vietnamese beef pho. The broth is typically simmered for a long time with beef bones and spices, giving it a unique aroma. Served with smooth rice noodles, beef slices, and herbs for an authentic flavor.

Noodle soup featuring cleaned pork intestines. The intestines are soft and chewy with rich fat. The broth is usually rich and savory with a unique flavor, suitable for those who enjoy offal.

Chewy wheat noodles paired with stewed beef and a rich broth. The beef is tender and flavorful, and the noodles are fully soaked in the broth, offering a satisfying texture.

Savory braised pork as a topping over noodles in broth. The braising liquid blends with the noodle broth, infusing every bite of noodles with rich meat flavor.

A simple combination of fresh shrimp and noodles. The broth is clear and flavorful, the noodles are smooth, highlighting the natural sweetness of the shrimp.

Char siu with wheat noodles, a classic Cantonese noodle dish. The sweet and savory char siu creates a delicious balance with the savory broth noodles.

Crispy Cantonese roasted duck served with noodles in broth. The duck meat is rich, the skin is crispy, and the noodles absorb the duck's aroma, leaving a lingering deliciousness.

Light and refreshing vegetable noodle soup. The noodles are chewy, the broth is clear, and it's served with fresh seasonal vegetables, making it healthy and nutritious.

Classic Cantonese wonton noodles. Springy noodles (usually bamboo-pressed noodles) are served with fresh shrimp wontons in a delicious broth, offering a rich and multi-layered taste.