Salt & Pepper Squid

Salt & Pepper Chicken

Served with pancakes, salad and hoi sin sauce

Aromatic Crispy Duck

Sweet & Sour Chicken Cantonese Style

Budda's Delight Dumplings

Siu Mai (Pork and Prawn Dumplings)

Har Gau (Prawn Dumplings)

Hot and Sour Soup

Chicken and Sweetcorn Soup

Home Traditional Soup of The Day

Home Vegetarian Appetizer, Salt & Pepper Tofu, Satay Mock Chicken on Skewers, Vegetable Spring Rolls, Vegetable Won Ton, Crispy Seaweed

Vegetarian Set Menu

A choice of Won Ton Soup or Hot Sour Soup, Sichuan Beef in Cumin

Set Menu B

Home' Mixed Appetizer, Salt & Pepper Chicken, Crispy Seaweed, Beef with Peppers in Black Bean Sauce, Sweet & Sour Pork Cantonese Style, Chicken with Ginger & Spring Onions, Chicken Curry

Set Menu A

Classic hot and sour soup with a tangy, peppery broth.

Hot and Sour Soup 西京汤/肉

Tender chicken and sweetcorn in a comforting soup.

Chicken and Sweetcorn Soup 鸡肉粟米羹

Stir-fried noodles with beansprouts and onions.

Soft Noodles with Beansprouts and Onions 炒软面

Singapore Vermicelli Meat 星洲炒米粉(肉)

Crispy potato strips seasoned with salt and pepper.

Salt and Pepper Chips 椒盐薯条

Crispy chicken pieces seasoned with salt and pepper.

Salt & Pepper Chicken 椒盐鸡

Served with rice stick, noodle or boiled rice.

Three Roast Meat:Roast Duck, Roast Pork Belly & Char Siu Roast Pork 三烧（河粉/面/饭）

If needed, rinse squid under cold water and pat dry with paper towels. Slice tubes into 1/2-inch wide rings and leave tentacles whole or halved if large. Place squid in a bowl and toss with 1 tsp sea salt, 1 tsp ground black pepper, and 1 tsp garlic powder. Refrigerate while you prepare the batter for 10–15 minutes to let seasoning penetrate.

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), and 1/2 tsp baking powder until evenly combined.

Dry mix

In a separate small bowl lightly whisk the egg white until frothy. Add 1 cup cold sparkling water (or ice water) to the egg white and stir briefly. Keep mixture very cold for a lighter batter.

Wet mix

Pour the wet mix into the dry mix and stir with a fork or chopsticks until just combined. The batter should be a little lumpy and fairly thin — it should coat the back of a spoon but drip easily. If too thick, add 1–2 tablespoons more cold water. Place 1/4 cup extra cornstarch or flour on a plate for dusting the squid before dipping (this helps the batter adhere).

Make the batter

Heat oil in a deep, heavy-bottomed pot or wok to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise steadily.

Working in small batches (to avoid crowding), dust the seasoned squid pieces lightly in the reserved cornstarch/flour, shaking off excess. Dip each piece into the batter, allowing excess to drip back into the bowl, then gently lower into the hot oil.

Fry rings and tentacles 2–3 minutes per batch until golden and crisp. Tentacles may cook slightly faster; remove them as soon as they turn light golden brown. Maintain oil temperature around 350°F by adjusting heat between batches.

Use a slotted spoon or spider to transfer fried squid to a wire rack set over a sheet pan or to paper towels to drain briefly. Do not stack fried pieces or they will steam and lose crispness. Keep finished batches warm in a 200°F (95°C) oven while you finish remaining squid, if desired.

Immediately after frying each batch, sprinkle the hot squid with coarse sea salt and freshly cracked pepper to taste (about 1 tsp of combined seasoning overall). Toss gently to distribute. If using, add thinly sliced chili and chopped cilantro and toss briefly.

Serve the salt & pepper squid hot with lime wedges on the side for squeezing. Optionally serve with a dipping sauce such as sweet chili sauce, mayonnaise with a squeeze of lime, or a soy-chili vinaigrette.

cleaned squid tubes and tentacles

sea salt

ground black pepper

garlic powder

all-purpose flour

cornstarch

baking powder

rice flour (optional, for extra crisp)

cold sparkling water or ice water

egg white

extra cornstarch or flour (for dusting)

neutral oil for deep frying (vegetable, peanut, or canola)

coarse sea salt

freshly cracked white or black pepper

fresh lime wedges

chopped fresh cilantro (optional)

thinly sliced fresh red chili or bird's eye chili (optional)

Trim excess fat from the chicken thighs and pat them dry with paper towels. Make 3–4 shallow slashes through the skin into the flesh on each piece to help the marinade penetrate.

Prepare and brine

In a large bowl combine 1.5 tsp salt, 1 tsp freshly ground pepper, 1 tbsp soy sauce, 1 tbsp Shaoxing wine (if using), 1.5 tbsp cornstarch and 1 egg white. Whisk briefly until smooth.

Add the chicken to the bowl and coat thoroughly with the marinade mixture. Massage the marinade into the slashes so it gets into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 15–20 minutes will still impart flavor.)

About 20 minutes before frying, combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/4 tsp baking powder in a shallow bowl or plate. Mix thoroughly to create the dry coating.

Remove the marinated chicken from the refrigerator. Shake off excess marinade so the flour mixture will adhere—there should be a thin, tacky coating of slurry from the cornstarch and egg white, not wet drips.

Dredge each piece thoroughly in the flour-cornstarch mixture, pressing lightly so the coating sticks. Shake off any loose flour and set the pieces on a rack or tray. Let rest 10 minutes so the coating bonds to the meat (this helps create a crisp crust).

Pour 3 cups neutral oil into a heavy-bottomed skillet or wok (or use a deep-fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and rise steadily without burning.

Carefully add chicken pieces to the hot oil in a single layer, skin side down, working in batches so the oil temperature stays around 325–350°F (160–175°C). Fry for 6–8 minutes per side for bone-in thighs (total 12–16 minutes), turning once, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust time for smaller or larger pieces.

When cooked, transfer chicken to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle lightly with 1 tsp fine sea salt and 2 tsp coarsely ground black pepper while still hot so seasoning adheres.

While the last batch is frying, heat a small nonstick skillet over medium heat. Add 1 tsp neutral oil and add the thinly sliced white part of the scallions, 4 cloves minced garlic, and 1 tbsp minced ginger. Sauté for 30–45 seconds until fragrant and just starting to color—do not burn.

Optional: Add sliced red chili and sauté 10–15 seconds more. Remove from heat and stir in 1/2 tsp sesame oil if using.

Scatter the aromatic mixture over the fried chicken or spoon it alongside on a serving platter. Sprinkle the remaining green scallion tops raw for fresh color and bite. If desired, drizzle up to 1 tsp light soy sauce over the chicken for extra umami (serve additional soy on the side).

Serve immediately so the chicken remains crisp. Provide lemon wedges or a simple dipping sauce (ketchup mixed with a little soy sauce and chili, or a garlic mayo) if desired.

bone-in, skin-on chicken thighs (or drumsticks)

salt

white or black pepper, freshly ground

soy sauce

Shaoxing wine or dry sherry (optional)

cornstarch (for coating)

neutral oil for deep frying (vegetable, canola, or peanut)

fine sea salt (for finishing)

coarsely ground black pepper (for finishing)

scallions (green onions), white and green separated, thinly sliced

fresh garlic, finely minced

fresh ginger, finely minced

fresh red chili (optional), thinly sliced

light soy sauce (optional drizzle for serving)

sesame oil (optional, for finishing)

Remove giblets from the duck cavity and reserve if desired. Pat the duck thoroughly dry inside and out with paper towels. Trim excess skin and any loose fat. Using a fork or skewer, prick the skin all over (especially the fattier areas) without piercing the meat — this helps render fat and crisp the skin.

Prepare the duck

Rub 1 tablespoon of sea salt and 1 teaspoon of five-spice powder inside the cavity. Insert the smashed ginger, halved spring onions, star anise and cinnamon stick into the cavity to aromatize during cooking.

Season cavity

Whisk together the remaining 1 tablespoon sea salt, 1 teaspoon five-spice powder, ground white pepper, light soy sauce and Shaoxing wine. Brush or rub this mixture over the outside of the duck. Let rest uncovered in the refrigerator for at least 4 hours or preferably overnight — this dries the skin for crisping.

Marinate exterior

In a small saucepan, combine the honey, rice vinegar and maltose (or additional honey). Warm gently until liquefied and combined; add 2 teaspoons boiling water if needed to loosen. Set aside.

Prepare glaze

Bring 500 ml boiling water to a boil in a kettle. Place the dried, marinated duck on a rack in a large heatproof bowl or over the sink. Carefully ladle the boiling water over the duck, holding the duck so the water pours evenly over the skin — this tightens the skin and helps crisping. Pat the duck dry immediately with paper towels and let cool for 10 minutes.

Blanch the skin (optional but recommended for very crispy skin)

Place the duck on a wire rack set over a tray and return to the refrigerator, uncovered, for 2–6 hours (or up to overnight) to dry the skin further. This step yields the best crisp skin.

Air-dry again

Preheat the oven to 220°C (425°F). Brush the duck all over with 1 tablespoon neutral oil. Place the duck breast-side up on a rack in a roasting pan. Roast at 220°C (425°F) for 20 minutes to jump-start browning. Reduce heat to 180°C (350°F) and roast a further 45–60 minutes, basting once at 30 minutes with pan juices, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 74°C (165°F). If the skin is browning too quickly, tent loosely with foil.

Roast the duck

In the final 10 minutes of roasting, brush the duck with the honey-maltose glaze once or twice, then return to the oven to set the glaze and enhance shininess and color. Remove the duck from the oven and rest on a cutting board for 15 minutes before carving. Reserve pan fat for another use if desired.

Glaze and finish

If using store-bought pancakes, warm them according to package directions: wrap in a damp towel and microwave for 20–30 seconds or steam for 2–3 minutes until pliable. Stir hoisin sauce together with 1 teaspoon sesame oil; transfer to a small serving bowl for guests to spread on pancakes.

Combine the julienned cucumber, julienned spring onions and chopped cilantro in a bowl. Season with 1/2 tsp salt, 1/2 tsp sugar and 1 tablespoon rice vinegar; toss to combine. Adjust seasoning to taste. This bright salad provides crunch and acidity to balance the rich duck.

When the duck has rested, carve thin slices of skin and meat: remove wings, then separate breasts and legs. For pancake service, slice the breast and skin crosswise into thin ribbons; shred leg meat if preferred.

To serve: place warm pancakes, hoisin dipping sauce, salad, cucumber/scallion garnish and carved duck on the table. Build pancakes by spreading a thin layer of hoisin on a pancake, adding a few slices of duck (skin-on for best contrast), a handful of salad/julienned cucumber and scallion, and a sprinkle of cilantro and toasted sesame seeds or a dash of chili oil if desired.

Leftover duck: store cooled leftover duck in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (150°C / 300°F) until warmed through to preserve crispness. Reserved pan fat can be used for roasting potatoes.

whole duck (about 2.2–2.5 kg / 5–5.5 lb)

five-spice powder

ground white pepper

light soy sauce

Shaoxing wine (or dry sherry)

honey

rice vinegar

boiling water

maltose or light corn syrup (or extra honey)

ginger, smashed

spring onions (scallions), halved

star anise

cinnamon stick

store-bought Chinese pancakes or mandarin pancakes

hoisin sauce

sesame oil

cucumber, julienned

spring onions (scallions), julienned

fresh cilantro, chopped

granulated sugar

rice vinegar (for salad)

neutral oil (vegetable or peanut) for roasting

chili oil or fresh sliced chilies

toasted sesame seeds

Trim excess fat and cut chicken thighs into 1.5-inch bite-sized pieces. In a bowl combine egg, 1 tbs light soy sauce, Shaoxing wine, 2 tbs cornstarch, baking soda (if using), 1 tsp salt and 1/4 tsp white pepper. Add the chicken pieces and mix thoroughly to coat. Marinate for 20–30 minutes in the refrigerator.

Prepare and marinate chicken

In a shallow bowl whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. Add 1/2 cup cold water and stir to a smooth batter; it should be thick but pourable — adjust with a tablespoon of water or flour as needed.

Pour about 2 cups neutral oil into a wok or deep skillet (enough for shallow frying) and heat over medium-high until it reaches 350°F (175°C) or a wooden chopstick inserted shows steady bubbling around it.

Heat oil

Drain excess marinade from chicken. Working in a single layer (do not overcrowd), dredge or toss chicken pieces in the batter to coat completely, letting excess drip off. Fry in batches for 3–4 minutes per batch until golden and cooked through. Remove to a paper towel-lined tray and let rest while you make the sauce. If you prefer a lighter fry, you may double-fry: cool briefly and fry again 1–2 minutes to crisp.

Coat and fry chicken

In a small bowl whisk together 1/2 cup granulated sugar, 1/4 cup white vinegar, 1/4 cup ketchup, 1/4 cup pineapple juice and 1 tsp light soy sauce until sugar dissolves.

Combine sauce ingredients

In a separate small cup mix 1 tbs cornstarch with 2 tbs cold water to form a smooth slurry; set aside.

Make slurry

Wipe out the wok leaving about 1–2 tsp oil. Heat over medium-high. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant. Add sliced onion and bell peppers and stir-fry 1–2 minutes — peppers should be bright and slightly tender but still crisp. Add pineapple chunks if using and stir to combine.

Cook aromatics and vegetables

Pour the combined sauce mixture into the wok with the vegetables and bring to a simmer. Stirring constantly, slowly pour in the cornstarch slurry. Allow sauce to thicken for 30–60 seconds until glossy and coat the back of a spoon. Taste and adjust seasoning with 1/4 tsp salt and 1/8 tsp white pepper; add sesame oil and stir.

Finish sauce

Add the fried chicken pieces to the wok and gently toss to coat thoroughly with the sweet-and-sour sauce and vegetables. Heat together 30–60 seconds so chicken is hot and sauce clings.

Toss chicken with sauce

Transfer to a serving plate. Sprinkle sliced scallion over the top. Serve immediately with steamed rice.

Plate and garnish

boneless skinless chicken thighs

cornstarch (for marinade)

baking soda (optional, for tenderness)

white pepper

cold water

neutral oil for frying (vegetable or canola)

white vinegar

ketchup

pineapple juice (from can or fresh)

cornstarch (for slurry)

cold water (for slurry)

pineapple chunks (optional)

green bell pepper

red bell pepper

yellow onion

garlic cloves, minced

ginger, minced

scallion (green part), thinly sliced

salt (to taste)

white pepper (to taste)

Press tofu: wrap crumbled tofu in a clean kitchen towel or paper towels and press under a heavy pan for 10–15 minutes to remove excess moisture. This helps the filling hold together and prevents watery dumplings.

Shred and salt cabbage: place shredded cabbage in a bowl, sprinkle with 1/2 teaspoon of salt, toss, and let sit for 10 minutes. After resting, squeeze out as much liquid as possible using your hands or a clean towel. Reserve squeezed liquid — discard or use in soup. Removing moisture prevents soggy wrappers.

Prepare other veg: grate the carrot, finely chop shiitake mushrooms, and slice scallion whites and greens separately. Mince garlic and ginger. Crumble the pressed tofu into small pieces.

Heat a nonstick or stainless skillet over medium heat and add 1 teaspoon neutral oil. Add the scallion whites, garlic, and ginger and sauté 30–45 seconds until fragrant.

Add chopped shiitake mushrooms and sauté 3–4 minutes until they release moisture and soften. Add grated carrot and continue cooking 2 minutes to slightly soften.

Add crumbled pressed tofu and cooked vegetables to the pan and stir to combine. Cook 2–3 minutes, breaking up tofu further so the mixture is fairly uniform.

Season: lower heat to medium-low and stir in 2 tablespoons soy sauce, 1 tablespoon vegan oyster-style mushroom sauce (or hoisin), 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon white pepper, 1 teaspoon fine sea salt, and 2 teaspoons cornstarch. Mix thoroughly so cornstarch distributes evenly; it will help bind the filling as it cools.

Cook mixture another 1–2 minutes until most liquid has evaporated and mixture is glossy and slightly thickened. Taste and adjust seasoning (more soy or salt if needed). Transfer filling to a bowl and let cool to near room temperature, then fold in the sliced scallion greens.

Prepare a small bowl of water for sealing, a plate lightly dusted with cornstarch or lined with parchment, and keep wrappers covered with a damp towel to prevent drying.

Place one wrapper on your palm or a flat surface. Put about 1 heaping teaspoon (approximately 12–14 g) of filling in the center. Be careful not to overfill — wrappers should be able to seal.

Dip your finger in the sealing water and run a thin ring around half the wrapper edge. Fold wrapper in half over filling to form a half-moon and press center to seal. Optionally pleat the edge by making small folds along the sealed rim to create a decorative, tighter seal. Repeat until all wrappers are filled (about 40 dumplings).

Line a steamer basket with parchment (pierced) or cabbage leaves to prevent sticking. Arrange dumplings with space between. Bring 3 cups water in a pot or wok to a simmer, set steamer over it, cover, and steam for 8–10 minutes until wrappers are translucent and filling is hot. Remove carefully and serve.

Steamed (soft skins)

Heat a large nonstick skillet over medium-high and add 1 tablespoon neutral oil. Arrange dumplings in a single layer, flat side down, leaving a small gap between. Fry 2–3 minutes until bottoms are golden brown. Carefully add 1/3 cup water (or vegetable stock) to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes until water evaporates and wrappers are tender. Uncover and cook 30–60 seconds more to re-crisp bottoms if desired. Remove and serve.

Pan-fried potstickers (crispy bottoms)

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil (or more to taste), 1 teaspoon sugar or maple syrup, and 1 teaspoon toasted sesame seeds. Adjust acidity/sweetness to taste. Serve alongside hot dumplings.

Serve dumplings hot with dipping sauce and optional garnishes (extra sliced scallions, chili oil).

To store: refrigerate cooked dumplings for up to 3 days in an airtight container. Reheat by pan-frying briefly or steaming. To freeze: freeze assembled uncooked dumplings on a tray until solid (about 1–2 hours), then transfer to a freezer bag for up to 3 months. Cook from frozen — add a few extra minutes to steaming or pan-steaming times.

Salt & Pepper Squid

Salt & Pepper Chicken

Aromatic Crispy Duck

Sweet & Sour Chicken Cantonese Style

Budda's Delight Dumplings

Siu Mai (pork And Prawn Dumplings)

Har Gau (prawn Dumplings)

Hot And Sour Soup

Chicken And Sweetcorn Soup

Home Traditional Soup Of The Day

Vegetarian Set Menu

Set Menu B

Set Menu A

Hot And Sour Soup 西京汤/肉

Chicken And Sweetcorn Soup 鸡肉粟米羹

Soft Noodles With Beansprouts And Onions 炒软面

Singapore Vermicelli Meat 星洲炒米粉(肉)

Salt And Pepper Chips 椒盐薯条

Salt & Pepper Chicken 椒盐鸡

Three Roast Meat:roast Duck, Roast Pork Belly & Char Siu Roast Pork 三烧（河粉/面/饭）