Rot Tiao

Egg noodles baked in a clay pot with fresh shrimp, seasoned with ginger and Chinese wine. Chewy noodles with a fragrant aroma of herbs and sauce.

Wide noodles fried until crispy, topped with a thick gravy mixed with egg and fresh shrimp. Mellow flavor.

Hong Kong-style noodles with a wok-charred aroma, topped with a mellow red sauce, with pork and mushrooms.

Special noodles with gravy, with beaten egg mixed into the gravy, creating soft ribbons (Wah Tan). Mild flavor, fragrant with egg and wok hei.

Crispy fried wide noodles topped with a rich, egg-like curry sauce with shrimp. Intense flavor with curry spices, complementing the crispy noodles.

Chinese-style dry-fried egg noodles with a strong wok aroma, with shrimp, egg, and scallions.

Soft tofu stir-fried with minced pork in a spicy and savory Sichuan sauce made from fermented black beans and chili oil. Bold flavor.

Ramen in a rich broth with ground sesame and chili oil. Spicy, mellow, and rich flavor, served with stir-fried minced pork in sauce.

Chilled Japanese somen noodles served with a fragrant, rich, and refreshing white sesame sauce, accompanied by side dishes.

Rice topped with fried chicken (Karaage) simmered with egg and onions in dashi broth. Sweet and salty, well-balanced flavor, with perfectly cooked egg.

Hot steamed rice topped with soft scrambled eggs, served with garlic pork marinated and stir-fried in red wine sauce until tender, with a fragrant garlic aroma.

Shredded pork stir-fried with a sweet and salty fermented bean sauce, served with thin Chinese-style pancakes and chopped scallions for wrapping.