Four Kings 四大天王

XO escargot with milk bread

Tender escargot bathed in a rich XO sauce, perfect for sopping up with pillowy milk bread

Fried squab

Crispy‑skinned, rare‑cooked squab with juicy meat and gamey depth

Mapo Spaghetti

Spaghetti tossed in a numbing‑spicy Mapo sauce—playful fusion of Italian and Sichuan flavors

Claypot rice with house‑made Chinese sausage and bacon

Fragrant claypot rice with smoky sausage, bacon, and crispy bottom crust

Singapore Chili Crab on Milk Bread

Singaporean-style chili crab atop fried milk bread

Escargot in XO Sauce

Juicy escargot doused in housemade XO sauce

Fish Fragrant Eggplant

Silky eggplant in a savory, umami‑rich sauce with balanced texture

Chongqing Hot Rabbit

Sichuan-style spicy rabbit dish

HK Black Pepper Steak

Hong Kong-style black pepper beef

Snap Peas with Tofu Dressing

Crunchy snap peas with a tangy tofu‑based dressing that cuts through richer dishes

Pork Chop Rice with Tomato Egg

Comforting bowl of fluffy rice topped with juicy pork chop, tomato‑egg sauce and cheese

Popcorn Chicken

Large, crunchy thigh pieces—more like Korean‑style fried chicken than bite‑size popcorn

Sichuan Cabbage

Spicy cabbage with a serious kick—intense heat may overwhelm sensitive diners

Spicy Noodles

Smashed Cucumber Salad

Minced Meat Noodles

Fried Taro Dumplings

Stir-fried Green Beans