Raan Yok Hua

Pork belly braised until tender over dried vegetables (Kau Yuk). Seasoned with a special sauce, it has a mellow sweet and savory flavor, fragrant with spices and dried vegetables. The pork is melt-in-your-mouth tender. Typically eaten with steamed buns or hot rice.

Pork stomach cut into bite-sized pieces, stir-fried with bean sprouts in a sweet and sour sauce. The pork stomach is crunchy and not chewy, contrasting with the refreshing taste of the bean sprouts and sauce.

Pork stomach stir-fried with pickled mustard greens (Kiam Chai). The flavor is perfectly sour and salty, cutting through richness. The pork stomach is thoroughly cleaned, with no gamey odor, and has a crunchy texture.

Homemade tofu dish with a smooth, soft texture. Can be prepared in various ways: stir-fried with sweet Khao Mak, in a clear soup for a refreshing taste, or in a rich red sauce. Ideal for health-conscious diners.

Soft white tofu stir-fried with spring onions in a red sauce. Mellow flavor, fragrant with Chinese garlic. An easy-to-eat and healthy dish.

Specially selected free-range chicken marinated with salt and spices, then baked until the skin is beautifully colored. The chicken is tender and juicy, with a perfectly balanced salty flavor, fragrant with chicken and salt. Served with the restaurant's special dipping sauce.

Diced chicken stir-fried with salt in a wok until dry and the skin is crispy. Savory and rich, with a wok aroma. Ideal as a snack or with congee.

Tender boiled chicken soaked in seasoned Chinese wine, served cold. The chicken is juicy and subtly fragrant with wine, offering a refreshing, appetite-stimulating taste.

Fried pork intestine, crispy outside and soft inside. Well-seasoned, no gamey odor, and enjoyable to eat. Dip in sweet soy sauce or other sauces to enhance the flavor.

Meatballs made from pork mixed with grated radish, steamed until cooked. The texture is soft and springy, with natural sweetness from the radish. Served with a delicious dipping sauce.

White vermicelli stir-fried with red Khao Mak (Ang Kak). A rare dish with a unique sweet and fragrant Khao Mak aroma. The noodles are chewy and soft, stir-fried to a perfect dryness.

Round yellow noodles stir-fried with vegetables and meat, seasoned in a Chinese style. Fragrant from the wok, the noodles are chewy and soft with a mellow flavor.

Mee hoon tossed with a special Hakka Chinese seasoning blend. Bold flavors: sour, spicy, and salty. Generously filled with toppings. A refreshing dish with diverse textures.

Mee hoon (rice vermicelli) in a mellow clear broth, fragrant with the sweetness of boiled bones. Easy to drink, served with various meatballs.

Fried tofu skin braised in a rich red broth with Chinese flowering cabbage, which has a slightly bitter taste to balance the sweet and savory red sauce. The tofu skin absorbs the broth, becoming very flavorful.

Fried tofu skin stuffed with seasoned minced pork, fried until golden and crispy. Served with a sweet and sour plum sauce. A delightful snack or side dish.

Sliced duck stir-fried with thinly sliced young ginger. The spicy ginger effectively removes any gamey smell from the duck. Seasoned to perfection, fragrant with ginger and Chinese wine.

Refreshing, clear soup with homemade pork and fish balls. The balls are springy and don't contain much flour, retaining the authentic taste of the ingredients. Easy to drink.

Tender beef quickly stir-fried over high heat with oyster sauce and spring onions. The beef is tender and juicy, with a mellow sweet and savory flavor, fragrant from the wok.

Beef stir-fried with your choice of vegetable. Choose bitter melon for a bitter taste and medicinal properties, or pickled mustard greens for a sour and salty flavor to cut richness.

Fried or blanched sea bass slices stir-fried with fermented black beans (tau see), bell peppers, and celery. The flavor is savory and rich from the tau see, complementing the sweet and fresh fish.

Sea bass in a rich red sauce, fragrant with seasonings and sesame oil. Mellow flavor, perfect for pouring over rice.

Hot pot with fish head and fried taro. The thick, creamy broth is made from taro that dissolves into it, offering a sweet and rich flavor, fragrant with pepper and celery.

Clear soup with fish head and tofu. The clear broth has a natural sweetness from the fish. The fish head is rich and has a chewy texture, paired with soft tofu.

Fish head baked in a clay pot with fermented black bean seasoning. Rich aroma and intense flavor that permeates the fish. Recommended for fish head lovers.

Springy fish balls with a chewy texture, no fishy smell. Can be prepared in a rich red sauce or a refreshing clear soup.

Pork balls marinated and seasoned, homemade. Dense texture with full pork flavor. Can be prepared as clear soup or in red sauce.

A mix of pork and fish balls, suitable for those who want to try multiple types in one bowl.

Minced shrimp seasoned, coated in breadcrumbs, and deep-fried until crispy. The inside is bouncy and fragrant with shrimp. Dipped in sweet plum sauce, it's a perfect match.

Fresh shrimp stir-fried with cashew nuts, dried chilies, and a mellow sauce. Features a crunch from the cashews and a slightly sweet, savory, and spicy flavor.

Fresh shrimp stir-fried with crisp sweet peas and fresh shiitake mushrooms. A light Chinese-style flavor that emphasizes the ingredients' natural taste.

Fresh spinach stir-fried with high heat in oyster sauce. The vegetables remain green and crisp, with a perfectly balanced savory flavor.

A rare dish: Lettuce stir-fried with red Khao Mak. Offers a unique sweet and fragrant flavor from the Khao Mak.

Jasmine rice, perfectly cooked soft and fluffy