Sing Chuen

Traditional thick and translucent Chinese soup. Characteristic gelatinous texture in a flavorful broth. Eaten hot as a starter.

Delicate soup prepared with swiftlet nests, known for its unique texture. Light and refined broth. A prestigious dish of Chinese cuisine.

Creamy soup blending the sweetness of white asparagus and crab meat. Light marine flavor and velvety texture. Ideal to start the meal gently.

The chef's signature soup with an assortment of meats and vegetables. Rich broth and generous garnish. A discovery of the restaurant's flavors.

Spicy shrimp soup with fresh shrimp. Spicy and aromatic broth that awakens the taste buds. Perfect for lovers of spicy flavors.

Classic soup with various vegetables and sometimes vermicelli or mushrooms. Clear and fragrant broth. A light and balanced starter.

Broth garnished with fine transparent vermicelli. Slippery and pleasant texture in the mouth. Comforting and simple soup.

Shrimp soup prepared in the Peking style, often with a slightly tangy broth. Subtle sweet and sour flavors. To be enjoyed piping hot.

Famous hot and sour soup with tofu, mushrooms, and bamboo. Perfect balance between vinegar and chili. Thick texture and intense flavor.

Velvety soup combining tender chicken pieces and asparagus. Mild and creamy. A crowd-pleasing and flavorful starter.

Fresh salad composed of crunchy vegetables (cabbage, carrots) and crab meat. Seasoned with a sweet and sour vinaigrette. Refreshing cold starter.

Mix of fresh raw vegetables and cooked shrimp. Light vinaigrette with Asian flavors. Crunchy texture and marine taste.

Salad composed of chicken strips and thinly sliced vegetables. Light soy vinaigrette. A simple and fresh starter.

Salad of crunchy bean sprouts. Often seasoned with sesame oil and spring onions. Fresh and light.

Fresh rice paper roll filled with vermicelli, lettuce, mint, and shrimp. Not fried, served cold. To be dipped in hoisin or nuoc-mâm sauce.

Spring roll variant filled with sautéed beef. Fresh rice paper wrapper. Richer flavor thanks to the meat.

Large crispy fried roll stuffed with meat, vermicelli, and vegetables. Golden and hot. Often eaten wrapped in a lettuce leaf with mint.

Five small crispy fried rolls, stuffed with meat and vegetables. Ideal for sharing. Served with dipping sauce.

Fluffy omelette filled with whole or chopped shrimp. High in protein. Simple and tasty dish.

Traditional Cantonese omelette with vegetables and sometimes meat or seafood. Often served with a coating brown sauce. Tender texture.

Omelette served with a sweet and sour tomato-based sauce. Mix of Western and Eastern flavors. Mild and tangy taste.

Seasoned crab and pork filling, served and cooked in a crab shell. Breaded and fried to a golden brown. Rich and flavorful.

Whole shrimp coated in a thick batter and fried. Crispy outside, tender inside. To be dipped in sweet and sour sauce.

Chef's special recipe for shrimp. Savory sauce with secret aromatics. A signature dish.

Shrimp sautéed in a wok with pepper and vegetables. Piquant and fragrant taste. Firm and juicy texture.

Shrimp sautéed with crunchy cashew nuts and vegetables. Pleasant texture contrast. Light brown sauce.

Shrimp prepared with various Chinese vegetables (cabbage, black mushrooms). Light soy sauce. A balanced dish.

Shrimp sautéed in a slightly sweet and vinegary sauce. Northern Chinese style. Savory and coating.

Shrimp simmered in a yellow curry sauce, onions, and sometimes coconut milk. Fragrant and slightly spicy. Delicious with white rice.

Shrimp, often fried, coated in a sweet and sour red sauce with pineapple and peppers. A great classic.

Spectacular dish where a hot shrimp sauce is poured over crispy rice (guoba), causing a crackling sound. Crunchy and melting texture.

Scallops coated in batter and fried. Tender and refined flesh under a golden crust. Served with sauce.

Scallops quickly sautéed in a wok with vegetables. Preserves the delicate texture of the mollusk. Fine flavor.

Scallops coated in a spicy chili sauce. Combination of refined and spicy. For those who like a piquant taste.

Frog legs sautéed with crunchy bamboo slivers. Tender flesh reminiscent of chicken. Light sauce.

Frog legs served in a spicy sauce. The delicate flesh absorbs the spicy aromas. A dish with character.

Cuttlefish (squid) pieces sautéed in a wok. Firm and elastic texture. Often accompanied by celery or peppers.

Cuttlefish cooked in a rich satay sauce (peanuts, spices, chili). Complex, salty, and slightly spicy taste. Very fragrant.

White fish fillets sautéed with a selection of seasonal vegetables. Healthy and light dish. Delicate sauce.

White fish coated in a spicy red sauce. Lively and stimulating flavor. Goes well with white rice.

Fried fish pieces or fillets served with the classic sweet and sour sauce (vinegar, sugar, tomato). Appreciated sweet and salty taste.

Chicken pieces sautéed with crunchy bamboo and aromatic black mushrooms (shiitake). Woody flavors and varied texture.

Chicken sautéed with black mushrooms (wood ear mushrooms). The mushrooms have a unique crunchy texture. Savory soy sauce.

Chicken cubes sautéed with vegetables and whole or slivered almonds. Adds a nutty crunch to the dish. Mild and pleasant.

Chicken sautéed with roasted cashew nuts and vegetables. Appreciated for the contrast between tender chicken and crunchy nuts. Mild and pleasant.

Also known as Kung Pao. Chicken sautéed with chili peppers and peanuts. Spicy and flavorful sauce. Iconic Sichuan dish.

Chicken cooked with pineapple pieces, fresh or in syrup. Fruity sweet and savory mix. Creamy sauce.

Chicken simmered in a fragrant yellow curry sauce. Taste of mild spices and turmeric. Comforting and warm.

Fried chicken pieces or fillets coated in a translucent yellow lemon sauce. Tangy and fresh taste. Often crispy texture.

Chicken marinated in Chinese spices then roasted. Golden and crispy skin. Served cut with bone.

Chicken sautéed with a wide variety of crunchy vegetables (soy, carrot, cabbage). Lightly thickened sauce. Complete and healthy dish.

Roasted duck slices sautéed with bamboo and shiitake mushrooms. The duck fat flavors the vegetables. Rich and savory.

Duck accompanied by crunchy black mushrooms. Rich brown sauce. A dish with character.

Duck served with a sweet and sour sauce and pineapple pieces. The fruit's acidity balances the duck's richness.

Duck sautéed or roasted coated in a spicy sauce. Strong and piquant flavor. For spice lovers.

Marinated roasted duck, shiny and crispy red skin, tender flesh. Served sliced with its juice or a plum sauce. A great classic.

Duck sautéed with a colorful mix of crunchy vegetables. Balanced dish combining rich meat and fresh vegetables.

Pork slivers sautéed with bamboo and aromatic mushrooms. Earthy flavor and pleasant texture.

Sautéed pork accompanied by crunchy black mushrooms. Classic soy sauce. Traditional dish.

Pork sautéed with green or red pepper strips. Slightly sweet and vegetal flavor from the peppers. Colorful and savory.

Sichuan-style prepared pork, usually spicy with chili paste and Sichuan pepper. Intense and piquant taste.

Fried pork pieces coated in a sweet and sour red sauce with pineapple and peppers. The famous sweet and sour pork.

Pork simmered in a tomato-based sauce. Mild and familiar flavor. Less sweet than sweet and sour.

Marinated and grilled or fried pork ribs. Often lacquered with a sweet Chinese barbecue sauce (Char Siu). To be eaten with fingers.

Beef pieces marinated in five spices (anise, fennel, cinnamon...) on skewers. Grilled and fragrant.

Tender beef slices sautéed in a wok with peppers. Savory brown soy sauce. A classic.

Beef simmered in a curry sauce. Spicy and rich. Pairs perfectly with rice.

Beef quickly sautéed with lots of onions. The onions add a sweetness that balances the soy sauce saltiness.

Beef sautéed in a rich and velvety oyster sauce. Intense umami flavor, slightly iodized and sweet.

Beef sautéed in a spicy chili sauce. Piquant and stimulating. For those who like spicy meat.

Beef cooked with a satay sauce (peanuts, spices, chili). Creamy and very fragrant sauce.

Beef served in a sweet and sour tomato sauce. A simple and mild preparation.

Sautéed seasonal vegetables in a wok (soy, cabbage, carrots, mushrooms). Crunchy and light. Vegetarian dish.

Sautéed bean sprouts (mung beans). Remains very crunchy. Light seasoning.

Sautéed black mushrooms, often with a little garlic and soy sauce. Unique gelatinous and crunchy texture.

Wheat or egg noodles sautéed in a wok with chicken pieces and vegetables. Complete and filling dish.

Fried noodles with beef strips and vegetables. Savory and rich.

Fried noodles with pork (often char siu) and vegetables. Classic Chinese street food taste.

Fried noodles with shrimp. Delicate marine flavor. A very popular dish.

Fried noodles with a mix of seafood (shrimp, squid, surimi). Rich and varied.

Fried rice sautéed with eggs, peas, diced ham, and sometimes shrimp. The most well-known fried rice in the West.

Steamed white rice. The essential accompaniment for all sauced dishes.

Small, light, and crispy shrimp fritters. Ideal for snacking.

Grilled shrimp on skewers, often marinated. Pleasant grilled flavor.

Shrimp cooked in a peanut and spice satay sauce. Rich and fragrant.

Pork pieces simmered for a long time in a salted caramel sauce. Melting meat and intense sweet-and-salty taste. Classic Vietnamese dish.

Frog legs sautéed with plenty of garlic and parsley. Piquant and traditional flavor.

Crispy fried chicken pieces served with a sweet and sour Peking sauce.

Convivial Chinese fondue. Hot broth in the center of the table where you cook meats, seafood, and vegetables yourself. Complete meal for two.

Tofu (soy paste) served in a spicy satay sauce, kept warm on a table warmer. Flavorful vegetarian dish.

Dish combining tofu and shrimp in a creamy satay sauce. Served hot.

Steamed sponge cake or light génoise. Not very sweet and airy.

Pineapple slices served in their light syrup. Fresh and simple dessert.

Lychees (exotic white fruits) in syrup. Floral and sweet taste.

Diced mango in syrup. Sweet and fruity.

Arbutus (yangmei) in syrup. Red fruit, granular texture, unique sweet-sour taste.

Diced fresh or syruped fruit. Refreshing.

Pineapple rings coated in batter and fried. Hot, crispy, and melting. Often served with honey or flambéed.

Fried apple pieces in batter. Classic hot dessert.

Fried banana pieces in batter. Melting and sweet inside.

Fried pineapple pieces or fresh pineapple flambéed with alcohol (rum) in front of the customer or in the kitchen. Hot and flavored.

Apple fritters flambéed with rum.

Banana fritters flambéed with rum.

Pineapple flambéed with Chinese rice wine (like Mei Kwei Lu), imparting a rose aroma.

Pancakes flambéed with Chinese rice wine.

Bananas flambéed with Chinese rice wine.

Banana pieces coated in hot crunchy caramel. To be dipped in ice water to set the caramel (Caramelized Banana).

Caramelized apple pieces, fritter style.

Crunchy confectionery with sesame seeds and peanuts, bound by caramelized sugar.

Candied ginger slivers in sugar. Intense spicy and sweet taste. Aids digestion.

Candied whole kumquats. The peel is eaten, which is sweet, and the flesh is tangy.