Chinese Food
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Spring Chicken
The chicken is crunchy outside but tender inside. Known for its rich fragrance having prepared over slow fire after marinating for 24 hours.
Steamed Fish Head
The sour soup base is steamed with sliced ginger and bird eyes chili which are good enough to bring out the freshness and sweetness of the fish.
Steamed Clam
The lala was steamed with ginger, garlic and chili padi, the resulting broth is sweet and refreshing.
Deep-fried Prawn Popiah
The popiah is made up of 3 layers. Celery, prawns, garlic and spices are stuffed in between the layers. It is a crunchy snack when it served hot.
