QUA Contemporary Chinese Cuisine

XO abalone

Tender abalone in a rich XO butter sauce, served with baguette for dipping

Dong Po Braised Pork Belly

Soft, fatty squares of braised pork belly in a salty‑sweet glaze, served with bok choy and rice

Crab roe noodles

Noodles bathed in rich crab roe sauce with pickled cabbage and wood ear mushrooms on the side

Shrimp Har Gow

Plump shrimp dumplings with delicate, translucent wrappers

Steamed Pork and Shrimp Siu Mai

Classic dim sum siu mai, juicy and savory

Dan dan sesame noodle with pork

Springy noodles tossed in sesame sauce with ground pork and Sichuan chili oil

Steamed Cod with Black Bean Sauce

Steamed cod in savory black bean sauce over jasmine rice

Crispy Shrimp Red Rice Roll

Dim sum roll combining soft and crispy textures with large shrimp and soy‑based sauce poured tableside

Salted Egg Yolk Lava Bao

Black buns that release a flowing salted‑egg‑yolk filling when pierced

BBQ Pork Puff Pastry

Flaky pastry pockets filled with black char siu and sesame

Mango Sago Pudding

Coconut sago pudding with mango and young coconut meat

Kaya Toast

Toasted bread with kaya coconut jam and Vermont butter, served with soft‑boiled egg