Cuisine

There are over 200 dishes to choose from our main menu. We serve the 3 most popular styles of Chinese cuisine; Cantonese, Peking and Szechuan. A selection of popular Malaysian Satay dishes is also available. Below is a concise guide to assist you in your selection of authentic Chinese cuisine on our menu.

Cantonese Dishes

Cantonese dishes out of all Chinese dishes are probably the most well known in the west, largely because the majority of emigrating Chinese came from this southern region of China which includes Hong Kong. Connoisseurs of taste, they frequently use fresh ginger and spring onions to flavour dishes of food which are quickly stir fried to retain flavour, colour and nutrients. These dishes are served usually as mouth size pieces, no further cutting is required. Here the use of chopsticks is essential if one is to achieve the correct balance of morsel.

Seafood is a particular speciality as it is found frequently in the south. Prawns, shrimps, crab, scallops or oyster are stir fried and lightly steamed again with fresh ginger and spring onion to balance their fishiness. Seafood flavours are frequently added to meat to give a distinctive savoury quality to a dish, beef and broccoli in oyster sauce being a popular example.

Peking and Szechuan Dishes

The art of preparing and serving food developed through the many hundreds of years of Imperial China whose capital, Peking (Beijing), lies to the north. To be a chef in court in these times was a position of high status and importance requiring many years of training and service. As a result culinary expertise was highly developed and refined. Peking Duck must be the most favoured of these carefully prepared dishes. Szechuan, a part of central China is noted for its hot and spicy dishes, which are flavoured with garlic and chillies (Kung Po). Dishes of this region are sometimes stir fried until quite dry giving a chewy texture, for example salt and peppered squid.