For the slightly more adventurous, this is a traditional dish where the chefs will vary the mix of marinated meats and often incorporate slices of egg and tofu as well.

A traditional dish from the region, slices of warm tender goose meat doused in our homemade marinade.

Chopped shrimp and mild seasonings deep fried and accompanied with a sweet dipping sauce.

A sweet, light and crispy kettle corn like snack.

The mushrooms are lightly battered, flashed fried and dusted with our chef’s special mix of seasonings. To be wrapped in lettuce cups or enjoyed alone.

Cooked for hours with Huangmao chickens. This broth has a robust earthy flavor for mushroom lovers, morsels of bone-in chicken.

Cooked for hours with Huangmao chickens. With morsels of bone-in chicken, this particular broth has a milder flavor than the Pine Mushroom Soup yet provides a subtle but complex range of flavor.

Bright & vibrant soup made from fresh puréed carrots and dried scallops.

This translucent broth is simple and light yet, complex in flavor. Baby Bok Choy, Wood Ear and shredded ginger.

Creamy in texture and cooked with Rock Cod.

Tender wok-tossed beef cubes with mushrooms, peppers and black pepper for a touch of spice.

Various cuts of pork, pork belly and tofu steeping in a deep dark bouillon and cooked in a clay pot. Served with rice.

A firm tofu stuffed with our in-house ground pork, simmered in a clay pot.

Wok tossed cubes of chicken cooked with celery, carrot, ginger and cashews.

Succulent pieces of boneless squab on a bed of fried vermicelli noodles.

An entrée portion of our signature goose meat doused in our homemade marinade.

Served by the individual bowl.

Fried rice with pork, sausage and vegetables.

Fried rice with seaweed, carrots, Chinese Broccoli.

Stir fried rice noodles with vegetables, egg and a touch of spice. (Add chicken or beef, $2)

Served and prepared in our clay pots, the fish is braised with our pickled mustard greens.

Lightly battered, seasoned and prepared with crab roe.

Steamed tofu, egg whites, shrimp and vegetables.

Large oysters mixed with beaten eggs and herbs, a rustic traditional Teo Chew home-style dish.

Sautéed sea scallops and asparagus in a light creamy sauce.

A classic Chinese dish for those who like mustard greens.

Often called Choi Sum, it’s a nice leafy green of the Mustard family.

Fresh crisp snow peas lightly sautéed.

Firm cubes of tofu in a light sauce with Baby Bok Choy.

Homemade sweet sticky rice, pan fried and topped with chopped nuts and sugar.

Black rice cooked at length for a soft consistency, sweetened with a bit of honey, served hot.

Not too sweet, soft tofu lightly fried and dusted with some sugar and nuts.

Organic Vanilla, Organic Chocolate. (add ice cream to any desert $2)