Sui Sian

Small silver fish deep-fried until golden crisp, tossed with chili and salt. Salty, spicy, and mellow flavor. Ideal as a snack or appetizer.

Fried duck tongues tossed with chili and salt. Chewy texture, rich flavor, with a fragrant wok-seared aroma.

A cold appetizer platter featuring thinly sliced chilled pork knuckle and seasoned jellyfish with sesame oil, offering a refreshing taste and varied textures.

Deep-fried dough sticks stuffed with minced prawns. Crispy outside, soft inside. Served with plum sauce or mayonnaise.

Deep-fried prawn balls coated with breadcrumbs. Crispy, not oily, with a full prawn bite.

Crispy fried spring rolls filled with salmon and cucumber. Thin, crispy wrapper with a moist and flavorful filling.

Boiled chicken topped with spicy Sichuan sauce and black vinegar. A cold dish with a strong, spicy flavor and fragrant Chinese spices.

A platter of crispy roasted duck and honey-glazed char siu pork. Sweet and savory, tender and juicy meat, served with a special sauce.

Fish maw stir-fried with eggs and crab meat until dry and fragrant with wok hei. Mellow flavor, easy to eat.

Crispy fried prawns tossed with fresh seasonal fruits and creamy mayonnaise dressing. Sweet and sour, refreshing flavor.

Assorted appetizers in one dish. Choose between hot or cold. Ideal for sharing.

Crispy-skinned roasted duck, thinly sliced, served with soft pancakes, cucumber, spring onions, and sweet sauce. The duck meat can be prepared in other dishes.

Suckling pig roasted over charcoal until the skin is golden and crisp. Tender meat with a roasted aroma. Served whole, ideal for banquets.

Clear, mellow soup with tender pork balls, assorted mushrooms, and peanuts. Helps warm the body.

A creamy green soup made from Chinese spinach with various seafood, offering a delicate and healthy taste.

Sour and spicy Sichuan soup with seafood, tofu, and mushrooms. A stimulating appetizer.

Grouper soup with century eggs and cilantro. The broth is sweet and fragrant from the fish, balanced by the rich century egg.

Creamy sweet corn soup with crab meat. Sweet and fragrant, suitable for both children and adults.

Clear soup braised with Chinese herbs, shiitake mushrooms, and crunchy bamboo pith. Refreshing and soothing.

Genuine fish maw soup braised with various meats, in a rich broth, fragrant with Chinese medicinal herbs.

Smooth and tender bird's nest soup. Choose between finely minced chicken or crab meat. Promotes good health.

Bird's nest double-boiled in a clear broth, infused with the savory and fragrant taste of Yunnan ham. Luxurious and mellow flavor.

Clear soup braised with high-quality fresh fish maw and shiitake mushrooms, with a natural, unadulterated taste.

Fresh, firm, and sweet white seabass. Can be prepared in various ways, such as steamed with soy sauce or steamed with lime.

Goby fish with soft, fine meat, sweet and rich in flavor. Commonly steamed with soy sauce to preserve its freshness.

Black grouper with firm, chewy skin. Suitable for steaming or Tom Yum soup.

Red grouper is a premium fish with firm, white, springy meat, sweeter than regular grouper. Popular for celebratory banquets.

Large river prawns with rich roe, firm and springy meat. Delicious grilled or in Tom Yum soup.

Tiger prawns with firm, crisp meat and beautiful stripes. Ideal for grilling or salt-and-pepper stir-frying.

Imported lobster with large claws and abundant meat, sweet and juicy. Can be prepared baked with cheese or stir-fried with sauce.

Phuket Lobster. Beautifully colored, sweet, and crisp meat. The queen of Thai seas.

Crispy fried prawns coated in a sweet and creamy salad sauce. A popular appetizer.

Steamed sliced grouper with Yunnan ham and shiitake mushrooms, beautifully arranged like dragon scales. A mellow flavor.

Grouper braised in a clay pot with a rich red sauce. Fragrant with seasonings, pairs well with rice.

Steamed seabass with pickled vegetables and Sichuan mala sauce, a truly authentic Chinese dish with a sour, spicy, and numbing taste.

Grouper baked in a hot clay pot with three kinds of onions and a special sauce. Fragrant and rich flavor.

Fresh prawns stir-fried with broccoli and salad cream. A mild and healthy dish, easy to enjoy.

Prawns with a clear, firm texture like glass, meticulously stir-fried. Naturally sweet from the prawn meat.

Deep-fried prawns stir-fried with sweet and sour sauce, pineapple, and various vegetables. A perfectly balanced sweet and sour flavor.

Prawns stir-fried with XO sauce. Rich flavor, fragrant with the spices and dried seafood ingredients of the sauce.

Scallops prepared in two ways on one plate: sautéed and deep-fried, offering different yet complementary textures.

Scallops stir-fried with honey peas in black pepper sauce. Spicy and fragrant with pepper.

Sea cucumbers braised with minced pork in mala sauce, served in a clay pot. Spicy and numbing flavor with a chewy sea cucumber texture.

A luxurious dish combining two premium ingredients: fresh fish maw and braised sea cucumber in a rich red sauce, deeply infused with flavor.

Fried pork ribs tossed with salt and chili. Salty, spicy flavor, fragrant with spices. Addictive to eat.

Fried pork ribs coated in Mongolian-style red wine sauce. Rich flavor with a fragrant wine aroma.

Pork stewed in Sichuan mala chili oil. Spicy and hot flavor, fragrant with Chinese spices.

Diced pork stir-fried with cashew nuts and various vegetables. Mellow flavor with a satisfying crunch from the nuts.

Pork belly braised until tender in a sweet and savory dark sauce, served with hot mantou buns to cut through the richness.

Steamed pork belly with preserved mustard greens (Kao Yuk). Rich flavor, melt-in-your-mouth tender pork, fragrant with preserved greens.

Fried Hong Kong-style beef tenderloin, topped with a mellow sauce. Tender and juicy meat.

Beef stir-fried with crisp, thick stalks of Hong Kong kale. Classic flavor with a fragrant wok aroma.

Beef strips stir-fried with garlic sprouts and chili sauce. Spicy and hot flavor with a fragrant garlic aroma.

Grilled Australian lamb ribs stir-fried with dried chilies and a special sauce. Tender lamb with no gamey smell and a rich, spicy flavor.

Yang Chow-style fried rice with char siu pork, shrimp, and egg. Fluffy rice grains with a fragrant wok aroma.

Fried rice with salted fish and shredded ginger. Salty, savory flavor, fragrant with salted fish. A popular dish.

Wide rice noodles stir-fried with beef and dark soy sauce over high heat until fragrant with wok hei. Chewy and soft noodles.

Crispy noodles topped with a rich black pepper beef gravy. Intense flavor with a peppery aroma.

Clay pot baked rice with preserved olives and minced pork. The unique aroma of preserved olives complements the hot rice.

Clay pot baked rice topped with Chinese sausage and smoked meats. Sweet and savory, well-balanced flavor.

Fried rice packed with ingredients, steamed in lotus leaves. The fragrant lotus leaf aroma infuses the rice, creating a soft and mellow taste.

Teochew-style dry-fried E-fu noodles with ham and crab meat. Soft, chewy noodles with a mellow flavor.

Hokkien-style stir-fried noodles with a rich sauce, seafood, and pork. Slightly saucy with an intense flavor.

Wide rice noodles topped with fish in black bean sauce. Fragrant with black bean, perfectly salty and savory.

Egg noodles stir-fried with seafood and XO sauce. Slightly spicy flavor, fragrant with spices.

Baked noodles in a rich broth served with large river prawns. The noodles absorb the flavor of the broth and prawn roe.

Clay pot fried rice topped with tender braised abalone. Luxurious flavor, with a fragrant aroma emanating from the clay pot.