The Chopsticks

Egg noodles served with slices of Char Siu (Chinese BBQ pork). The pork is sweet and savory with a distinct red edge. Typically served with bok choy in a savory broth or dry with sauce.

Noodles topped with pieces of roasted pork belly featuring a crunchy, crackling skin. The meat is juicy and salty. A popular texture combination with soft noodles.

Noodles served with sliced roasted duck. The duck skin is glossy and savory, while the meat is tender. Often accompanied by a rich, dark soy-based sauce.

Noodles featuring native free-range chicken, known for its firmer texture and deeper flavor compared to broiler chickens. Served in a clear, comforting broth.

Noodle soup featuring tender, fatty slices of beef belly. The broth is usually rich and aromatic with spices like star anise and cinnamon.

Noodles served with stewed beef tendon. The tendon is cooked until it becomes soft, gelatinous, and slightly chewy. A delicacy prized for its texture.

Noodles served with cleaned and braised beef tripe (stomach). The tripe has a unique chewy-yet-tender texture and absorbs the flavors of the soup well.

A spicy noodle soup inspired by Sichuan cuisine. Features beef in a broth laden with chili oil and Sichuan peppercorns, offering a numbing and spicy kick.

Spicy pork noodles with the distinctive heat of Sichuan peppers and chili oil. Savory, numbing, and aromatic.

Noodles tossed with dried shrimp roe, which acts as a savory seasoning dust. Offers a concentrated umami seafood flavor. Typically served dry without soup.

Cantonese-style noodles served with plump shrimp dumplings (wantons). The dumplings have thin skins and a bouncy shrimp filling. Served in a light seafood broth.

Noodles served with savory pork-filled dumplings. A classic comfort food dish with springy noodles and a clear, flavorful broth.

Noodles served with bouncy balls made from minced shrimp meat. Mild in flavor with a pleasant, firm texture.

A light noodle dish featuring smooth, white fish balls. The fish balls are springy and mild, usually served in a clear broth.

Noodles served with stuffed meatballs that have a molten or liquid center, often savory or spicy. Be careful when biting into them as the filling is hot.

A premium noodle dish served with abalone (sea snail). The abalone has a firm, chewy texture and a delicate oceanic flavor, often braised in a savory brown sauce.

A platter of Cantonese-style BBQ pork. Marinated in a sweet and savory sauce, roasted until the edges are slightly charred and caramelized.

Roasted pork belly with a signature crispy, crackling skin and tender meat layers. Served as a standalone dish, often with a dipping sauce.

Slices of roasted duck served without noodles or rice. Features savory meat and glistening skin. Great for sharing.

Steamed or boiled native chicken, prized for its firm flesh and intense chicken flavor. Often served with a garlic-ginger dip.

Beef belly slices simmered in a hot pot. The soup is usually rich and aromatic, keeping the fatty beef tender and flavorful.

Stewed beef tendon served bubbling in a hot pot. The gelatinous tendon softens in the heat, thickening the rich broth.

Beef tripe served in a hot pot. The tripe absorbs the spices of the broth while maintaining a pleasant chewiness.

A combination of beef cuts (likely meat, tendon, and tripe) served together in a hot pot. Offers a variety of textures in one dish.

A spicy and sour soup typical of Sichuan cuisine. Contains chili oil, vinegar, and various ingredients like tofu or bamboo shoots.

Mapo Tofu. Soft tofu cubes braised in a spicy, savory sauce made with fermented beans and minced meat (usually pork). Spicy and soft.

Dry-fried green beans cooked with garlic, dried chilies, and Sichuan peppercorns. The beans are blistered and tender-crisp with a savory, spicy kick.

Chinese kale (Gai Lan) blanched and topped with savory oyster sauce. A simple, crunchy vegetable dish.

Blanched bok choy served with oyster sauce. A mild, leafy green vegetable dish with crunchy stems.

A refreshing cold salad made with smashed or sliced cucumbers tossed in a garlic and vinegar dressing. Crisp and palate-cleansing.

Cold salad featuring strips of marinated jellyfish. The texture is crunchy and slightly rubbery (in a pleasant way), tossed in a savory sesame oil dressing.

Classic Chinese fried rice with egg, chopped BBQ pork, shrimp, and peas. Lightly seasoned and wok-fried until fragrant.

Hong Kong style pan-fried noodles. The thin egg noodles are fried until crispy on the outside and soft inside, tossed with bean sprouts and onions.

Stir-fried noodles with shredded roasted duck meat. Savory and rich with the flavor of duck fat.

Stir-fried noodles with pieces of sweet BBQ pork (Char Siu). A classic combination of sweet meat and savory soy noodles.

Fried noodles topped or stir-fried with crunchy roasted pork belly pieces. Adds a nice texture contrast.

Stir-fried noodles with assorted vegetables such as carrots, cabbage, and mushrooms. Seasoned with soy sauce.

Noodles stir-fried with shrimp and X.O. sauce (a spicy seafood sauce made from dried scallops and shrimp). Rich, umami-packed, and slightly spicy.

Open-topped steamed dumplings filled with minced shrimp. A classic dim sum dish with a savory seafood flavor.

Steamed dumplings filled with seasoned ground pork and wrapped in a thin yellow dough wrapper. Juicy and savory.

Also known as Har Gow. Steamed crystal shrimp dumplings with a translucent, chewy wrapper and a whole shrimp filling.

Steamed white fluffy buns filled with sweet and savory BBQ pork (Char Siu) sauce. Soft texture with a rich filling.

Steamed buns filled with seasoned minced pork. A savory bread-like snack.

Steamed buns filled with sweet, creamy egg custard. A popular dessert dim sum with a soft, warm filling.

Deep-fried rolls filled with shrimp paste. Crispy on the outside with a bouncy seafood interior.

Fried rolls containing crab meat filling. Savory and crispy, served with a dipping sauce.

Deep-fried wonton wrappers filled with a mixture of crab meat (or imitation crab) and cream cheese. Crispy, creamy, and savory.

Battered and fried chicken pieces coated in a sweet and tangy orange sauce. A popular Western-Chinese style dish.

Fried spring rolls with a savory filling (likely taro or vegetables, given the name 'Toro' often refers to Taro in local adaptations, or fatty tuna which is unlikely at this price). Crispy and golden.

A signature rice bowl dish, likely spicy given the name. Typically features meat over steamed rice with a special sauce.

Slices of sweet BBQ pork (Char Siu) served over steamed rice, often drizzled with soy sauce or BBQ sauce.

Slices of crispy roasted pork belly served over steamed rice. A hearty meal with contrasting textures.

Roasted duck slices served over rice with a savory dark sauce. A classic one-plate meal.

Steamed native chicken served over rice. Similar to Hainanese chicken rice, highlighting the flavor of the meat.

A soup featuring clams and beef tendon. Savory broth with seafood and gelatinous beef textures.

Clear broth soup served with shrimp dumplings. Light, warming, and flavorful.

Clear broth soup served with pork dumplings. A simple and comforting dish.

A thick, savory soup made with fish maw (dried swim bladder). The maw has a spongy, slightly chewy texture that absorbs the soup's flavor. Considered a delicacy.

A traditional Chinese luxury soup known for its smooth, gelatinous texture. Served thick and hot, often flavored with chicken stock and ham.

Herbal tea brewed from dried flowers like chrysanthemum. Light, floral, and caffeine-free. Served cold.

Traditional Chinese tea (likely jasmine or oolong). Cleanses the palate during a meal. Served cold.

Bottled drinking water.

Steaming hot Chinese tea. Perfect for sipping with dim sum or greasy dishes.

Hot herbal tea made from flowers. Aromatic and soothing.

Extra portion of roasted duck meat.

Extra portion of crispy pork belly.

Extra portion of BBQ pork (Char Siu).

Extra portion of native chicken meat.

Additional shrimp dumplings.

Additional pork dumplings.

A simple fried egg, usually served sunny-side up or over-easy.

Extra side of blanched bok choy vegetable.

A bowl of steamed white rice.

Extra portion of plain noodles.