March, let's enjoy the early spring!

A bit about your dishes
 

Chicken, Egg and Wild Garlic Filled Pancakes （菜盒子）

My granny used to make these delicious pancakes every spring with Chinese chive and eggs, this is the closest recreation with local ingredients. You are welcome to share my childhood taste memory.

Ma Jiang (Sesame paste) Noodles

These hand-rolled noodles have a slightly chewy texture and take on the flavours so well. Nutty and fresh, very popular in Northern China.

Sweet Potato Fritters

These light and crispy fritters are my dad’s recipe. The flavours of onions, cumin and coriander seed may remind you of Indian food, but Chinese people have also been using these spices for thousands of years thanks to the ancient spice trade.

Beef Curry

Our locally produced beef brisket is perfect for this dish. The chunky and tender pieces of beef work so well in this Southeast Asia inspired Cantonese style curry with rich and creamy coconut milk.

Black Bean Chicken

Cantonese people love eating chickens. This chicken dish is cooked with whole fermented black beans, the flavour is intense and well balanced with garlic and peppers.

Shitake Mushrooms with Broccoli

Another Cantonese classic, it is simple, fresh with uncomplicated flavours, showcasing the best of the broccoli.

Cucumber and Wood Ear Mushroom Stir Fry

Cucumber is one of my favourite stir fry ingredients. I love them when lightly cooked, still crunchy and refreshing.

Jasmin Rice

White fluffy and fragrant boiled rice is the perfect accompaniment of our flavoursome banquet dishes.

Sago Mango and Coconut Cream (Yang Zhi Gan Lu 杨枝甘露)

This is a famous dessert from Hong Kong, it is name after the Mercy buddha. It is a comforting and refreshing conclusion of your meal. Perfect for the warmer days.