Kuay Tiew Kua Gai Nai Hong Jao Gao

Large rice noodles stir-fried with chicken and crispy squid in a hot pan. Stir-fried until dry and fragrant with a wok aroma. The noodles are crispy on the outside and soft on the inside. An original dish.

Kway Teow Kua Gai with an egg cracked on top and then baked with a lid. This results in a soft-boiled egg with a runny yolk, which mixes with the noodles to add richness.

A special dish combining stir-fried and baked styles, offering the wok aroma of stir-fried noodles and the sweet, creamy texture of a soft-boiled baked egg.

Stir-fried chicken without noodles. Focuses on chicken, crispy squid, and egg. Stir-fried over high heat until dry and fragrant. Suitable for those who don't want to eat carbs.

Kway Teow Kua Gai served in a special style. Choose between being fully wrapped in egg or topped with a fried egg. Enhances the egg texture.

Chicken wings marinated in spices, fried until golden brown and crispy. The meat inside is tender and juicy, with a perfectly savory and salty taste. Served with chili sauce.

Chicken meat with skin, fried until crispy. Get the crispiness from the skin and the tenderness from the meat in one bite.

Crispy fried chicken skin, dry-fried, not oily. Pleasantly crunchy to chew. A popular snack.