Note: we have limited menu items available each fortnight, see our Facebook page to pre-order.

Bean Curd Sheet Roll with Abalone Sauce / Garlic Oyster Sauce: steam for 8 minutes.

Beef Brisket with Chu Hou Sauce: Serve with white radish and rice or with wonton noodles.

Beef Dim Sum: Thaw in the fridge overnight and steam for 7 minutes.

Beef Short Ribs with Black Pepper: Store in the freezer and thaw in fridge overnight when ready to prepare. Steam for 7 minutes over boiling water.

Beef Tendon: Thaw in the fridge overnight and steam for 6 minutes.

Beef Offal: Thaw in the fridge overnight and reheat over medium-high heat, stirring occasionally until the sauce thickens slightly. If you desire to thicken the sauce, mix 1 tablespoon of corn starch with 2 tablespoons water to make a corn slurry, and stir into the sauce when it is boiling gently. Top with green onion or coriander to serve.

Black Sesame Mantou: Steam for 5 minutes.

Braised Chicken Feet: Thaw in the fridge overnight and steam for 6 minutes.

Braised Pork Knuckle: Thaw in the fridge overnight and steam for 6 minutes.

Chicken Bun: Steam for 6 minutes.

Chicken Feet: Thaw in the fridge overnight and steam for 6 minutes.

Chinese Sausage Roll: Bring water to a rapid boil and steam for 5 minutes.

Chive Dumplings: Thaw in the fridge the night before. Steam for 6 minutes.

Chiu-Chow Dumplings: Thaw in the fridge overnight and steam for 6 minutes.

Curry Beef Brisket: Store in the freezer. Thaw at least overnight and cook in a pot with some water until boiling. Serve with cooked potatoes, carrots and rice.

Custard Filled Glutinous Rice Ball: Serve at room temperature, or microwave each ball for 10 seconds.

Custard Lava Bun: Place buns on individual pieces of baking paper and steam for 4-6 minutes.

Coconut Red Bean Cake: Best consumed at room temperature.

Emerald Seafood Dumpling: Thaw in the fridge overnight and steam for 6 minutes.

Fish Dim Sum: Thaw in the fridge overnight and steam for 6 minutes.

Glutinous Rice Roll: Steam for 6 minutes. Peel off the paper at the bottom of the rolls before consuming.

Goat Stew with Bean Curd Sheet: Best served in hotpot, with a sauce (mix 4 cubes of fermented bean curd with 1 tbsp sesame oil).

Honeycomb Ox Tripe: Thaw in the fridge overnight and steam for 6 minutes.

Marinated Beef Mince with Bean Curd: Thaw in fridge overnight. Mix the mince well (required after thawing), then form into balls. Place the balls onto the bean curd and steam for 7 minutes.

Marinated Sliced Beef: Thaw in the fridge overnight and stir fry with vegetables or steam for 8 minutes.

Molten Black Sesame Bun: Place buns on individual pieces of baking paper and steam for 4-6 minutes.

Nian Gao: Store in the refrigerator for up to 4 days. When ready to serve, slice the gao into ~2cm thick slices and pan fry with a little oil. Alternatively, steam over boiling water for 3-4 minutes.

Ox Omasum: Thaw in the fridge overnight and steam for 6 minutes.

Plum Sauce Pork Rib: Thaw in the fridge overnight and steam for 11 minutes.

Pork Ribs with Black Bean Sauce: Thaw in the fridge overnight and steam for 11 minutes.

Pork Patty Mince / Pork Patty Mince with Preserved Vegetables: Defrost in the fridge the night before. Make sure the meat is evenly spread in the bowl / plate, and steam for 9-10 minutes.

Pork Dim Sum: Steam frozen dim sum for 11 minutes.

Pork Patty Mince: Thaw in the fridge overnight. To cook, lay flat on a plate and steam for 9 minutes or pan fry. Alternative, form into dumpling sized balls and boil for 8 minutes.

Pork Prawn Dumpling: Once the water boils, boil frozen dumplings on high heat until they float. Then turn the heat down to low and simmer for 2 minutes, stirring occasionally.

Prawn Paste: Our prawn paste is very versatile and can be cooked in a variety of ways. Store in the freezer and thaw in the fridge the night before. To cook, form meatballs to add into soups / hotpots, or stuff into eggplants, bean curd, capsicum, okra and panfry / airfry!

Radish Cake: Store in the fridge for up to 4 days. Steam for 5 minutes, or slice and pan fry on medium-high heat for 2-3 minutes on each side.

Red Dates Cake: Best consumed at room temperature.

Salted Free Range Chicken: Store in the fridge and serve cold.

Scallop Dumpling: Defrost in the fridge the night before, and steam in boiling water for 6 minutes.

Seafood Bun: Steam for 5 minutes then (optional) pan fry until golden brown.

Seafood Dim Sum: Defrost in the fridge the night before. Bring water to a rapid boil and steam for 6 minutes.

Spinach Dumpling: Thaw in the fridge overnight and steam for 6 minutes.

Spicy Cold Chicken Feet: Serve cold.

Spring Rolls: Heat oil to 175-180 degrees celsius. Place the spring rolls into the oil. After all spring rolls have been placed in the hot oil – turn off the heat for 5 minutes, let the spring rolls soak in the oil (this is an important step as this allows to cook perfectly both inside and outside). Turn the fire on again to medium heat and fry until golden brown. Flip the spring rolls regularly.

Steamed Chicken Roll: Defrost in the fridge the night before, steam for 10 minutes.

Sticky Rice: Steam for 5-8min. If frozen, defrost before steaming.

Sweet Mung Bean Soup: Serve cold or warm.

Taro Cake: Store in the fridge for up to 4 days. Steam for 5 minutes or slice and pan fry on medium-high heat for 2-3 minutes on each side.

Turtle Jelly: Best consumed at room temperature.

Vegetarian Dumplings: Defrost in the fridge overnight and steam for 6 minutes.

Water Chestnut Cake: Store in the fridge for up to 4 days. Steam for 5 minutes, or slice and pan fry on medium-high heat for 2-3 minutes on each side.

Wontons: Boil frozen wontons until they float (approximately 7 minutes). Best served with dry or soup noodles and our beef brisket.

Xiao Long Bao: Steam frozen xiao long bao for 9 minutes.

XO Sauce: Stir fry with noodles, rice, vegetables, pippies, etc. or serve directly with rice.

Zongzi: Boil in a pot of hot water on medium-high heat for 15-20 minutes.