CHINESE & HAKKA FOOD
With years of experience in Chinese cuisine, our homemade Chinese & Hakka food is prepared using authentic recipes that preserve traditional taste. Every dish is cooked with care using fresh ingredients only — no frozen ingredients — delivering the depth of flavour and homely quality we are known for.
CHINESE & HAKKA FOOD
With years of experience in Chinese cuisine, our homemade Chinese & Hakka food is prepared using authentic recipes that preserve traditional taste. Every dish is cooked with care using fresh ingredients only — no frozen ingredients — delivering the depth of flavour and homely quality we are known for.
Hakka Braised Pork Belly with Black Fungus (客家炸肉)
A traditional Hakka dish that combines tender pork belly, earthy black fungus, and a savory soy sauce base, resulting in a dish that is rich in flavour and texture.
Braised Pork Belly with
Preserved Veg (梅菜扣肉)
A beloved Cantonese classic, Mui Choy Kau Yuk combines melt-in-your-mouth braised pork belly with the deep, savory tang of preserved mustard greens for a dish full of rich, balanced flavors.
Braised Chicken Feet & Big Mushrooms (香菇焖鸡脚)
Braised chicken feet are soft, gelatinous with big mushrooms that are meaty, rich earthy flavour & delicious together with chefs made superior sauce.
Pork Trotter Vinegar (猪脚醋)
Tender, gelatinous pork trotter slow-simmered in black vinegar and aromatic spices for a rich, sweet-and-sour flavor.
Braised Pork Belly with Yam
(芋头扣肉)
A delightful contrast of melt-in-your-mouth pork and creamy taro, infused with savory-sweet flavors from the braising liquid.
Curry Grouper Fish Head & Belly (咖喱石斑鱼头鱼腩)
Our Fusion Curry is our unique take on blending Chinese and Indian cooking styles. Prepared with fresh grouper fish head and belly, the curry is slow-simmered with lady fingers, tomatoes, and tofu puff, creating a fragrant, well-balanced dish that highlights depth of flavour without overpowering the natural sweetness of the seafood.
Big Mushroom with Superior Sauce (秘製焖冬菇)
There are meaty, rich earthy flavour and delicious together with chefs made superior sauce.
White Pepper Pork Stomach & Chicken Feet Soup
(胡椒豬肚鸡脚湯)
Slow-simmered with pork stomach and chicken feet, infused with the warming aroma of white pepper. Rich in flavour yet comforting, it is a traditional Chinese favourite known for its depth and soothing finish.
Braised Fish Maw & Big Mushrooms with Superior Sauce (秘制冬菇焖鱼鰾)
This premium festive dish features tender mushrooms with rich, earthy flavours paired with prized fish maw, known for its unique gelatinous and springy bite. Slowly braised and with chef's specially made sauce that is rich in depth umami flavor. Prepared in limited quantities, this dish is available exclusively during the CNY festival period only.
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Hakka Braised Pork Belly with Black Fungus (客家炸肉)
A classic Hakka dish in Malaysia, featuring slow-braised pork belly with black fungus in a rich soy sauce gravy.
Tender, savoury, and full of umami, this comforting dish is popular with Klang Valley diners looking for authentic Hakka food that pairs perfectly with steamed rice.
Braised Pork Belly with Preserved Veg (梅菜扣肉)
A favourite in Malaysian Chinese cuisine, Mui Choy Kau Yuk combines melt-in-your-mouth braised pork belly with flavourful preserved mustard greens (mui choy).
Slow-cooked for rich, balanced taste, it’s a must-order dish at many Chinese restaurants in KL and PJ.
Braised Chicken Feet &
Big Mushrooms (香菇焖鸡脚)
A popular choice at traditional Chinese restaurants in Malaysia, this dish features soft, gelatinous braised chicken feet with large, meaty mushrooms.
Finished in the chef’s signature superior sauce, it offers deep, earthy flavours loved by Klang Valley diners.
Pork Trotter Vinegar (猪脚醋)
A well-known Chinese comfort dish in Malaysia, pork trotter vinegar is slow-simmered in aromatic black vinegar until tender and gelatin-rich.
Sweet, tangy, and nourishing, it’s a heritage dish commonly enjoyed by local Chinese families.
Braised Pork Belly with Yam
(芋头扣肉)
This comforting Hakka-style dish features tender braised pork belly with soft, creamy yam (taro).
The yam absorbs the savoury-sweet gravy, creating a rich and satisfying flavour loved by diners across Klang Valley.
Big Mushroom with Superior Sauce (秘製焖冬菇)
A popular dish at traditional Chinese restaurants in Malaysia, this features large, meaty braised mushrooms cooked until tender in the chef’s house-made superior sauce. Rich in earthy flavour and deeply savoury, this comforting dish is well loved by Klang Valley diners and pairs perfectly with steamed rice.
Curry Grouper Fish Head & Belly
(咖喱石斑鱼头鱼腩)
Our Fusion Curry is our unique take on blending Chinese and Indian cooking styles. Prepared with fresh grouper fish head and belly, the curry is slow-simmered with lady fingers, tomatoes, and tofu puff, creating a fragrant, well-balanced dish that highlights depth of flavour without overpowering the natural sweetness of the seafood.
White Pepper Pork Stomach & Chicken Feet Soup
(胡椒豬肚鸡脚湯)
Slow-simmered with pork stomach and chicken feet, infused with the warming aroma of white pepper. Rich in flavour yet comforting, it is a traditional Chinese favourite known for its depth and soothing finish.
Braised Fish Maw & Big Mushrooms with Superior Sauce (秘制冬菇焖鱼鰾)
This premium festive dish features tender mushrooms with rich, earthy flavours paired with prized fish maw, known for its unique gelatinous and springy bite. Slowly braised and with chef's specially made sauce that is rich in depth umami flavor. Prepared in limited quantities, this dish is available exclusively during the CNY festival period only.