Chicken soup

Chinese tomato soup (also available vegetarian)

Wan tan soup (soup with chicken wrapped in thin dough)

Sui kau soup (soup with shrimps wrapped in thin dough)

Sun lat soup (sweet and sour spicy soup, with chicken or vegetarian)

Ha kau (steamed prawn pastry +/-15 min)

Siu mai (pork meat pastry +/- 15 min or fried )

Mini spring rolls (6 pieces)

Medium spring rolls (3 pieces)

Pangsit goreng (deep fried filled wan-tans, 6 pieces)

Dim sum mix steamed (2x ha kau en 2x siu mai, +/- 15 min)

Dim sum mix fried (2x pangsit goreng, 2x mini spring rolls, 2x Siu Mai)

Cantonese beef satay (beef with peanut sauce, 2 sticks)

Satay ajam (chicken meat topped with peanut sauce, 2 sticks)

Pisang goreng (banana fritters, 3 pieces)

prawn crackers

Tjap tjoy (crunchy stir fried vegetables) with chicken

Curry chicken (chicken in a slightly sweet curry sauce)

Babi pangang (roast lean pork in a sweet-sour sauce)

For nam (roast pork belly in a sweet-sour sauce)

Foe yong hai (omelet drizzled with a sweet-sour sauce)

Cantonese koe lo kai (chicken chunks wrapped in thin dough)

Chicken with tausie sauce (salty black bean sauce)

Chicken with broccoli (sauteed chicken with stir fried broccoli)

Cha siu (marinated lean pork lacquered with honey)

Choose from the dishes on the left 1 soup, 1 starter or side dish, and 1 ‘classic’ dish

4 mini spring rolls, 2 yakitori skewers with fries and a scoop of ice cream of your choice

Singapore style stir fried with cha siu and shrimps, curry spices and fresh chillies

Yeung Chow the mild version of the Singapore style dish: with cha siu and shrimps, but without the curry spices and fresh chillies

The traditionally roasted Peking duck is served with steamed pancakes, vegetables julienne and delicious slightly sweet hoisin sauce. Great to create on your plate rolls to your own taste.

Roast duck (without bones)

Duck with mixed vegetables

Duck with Chinese mushrooms

Cantonese Tjap Tjoy (crunchy stir fried chinese mushrooms, tofu, broccoli and pak choi)

Ma pho tofu (steamed silk tofu with spicy sauce)

Stir fried tofu with black bean sauce

Stir fried tofu with Szechuan sauce

Yu xiang eggplant (stewed in a sweet and savory “Yuxiang” sauce with pickled red pepper, garlic, ginger, scallions, salt, soy sauce and vinegar)

MIXED MEAT (chicken, cha siu and beef)

SLICED BEEF

PRAWNS

CHICKEN

BEEF

PRAWNS

CHICKEN

BEEF

PRAWNS

BREADED CHICKEN

BREADED VICTORIA PERCH FILLET

Kappa maki (cucumber, 6 pcs)

Kani maki (crab sticks, 6 pcs)

Avocado maki (avocado 6 pcs)

Veggie roll (Japanese seaweed, avocado, cucumber and sesame seeds 8 pcs)

California uramaki (avocado, cucumber, crabstick and roe, 8 pcs)

Crispy wakame roll (avocado, cucumber, crabstick and Japanese seaweed, 8 pcs)

Uramaki mix (4 California rolls en 4 crispy wakame rolls)

Tempura shrimp roll (with prawn and sesame seeds, 8 pcs)

Tempura shrimp royal roll ( with prawn, avocado and roe, 8 stuks)

Edamame (lightly salted soy beans)

Wakame salad (Japanese seaweed salad with avocado and massago)

Yakitori (2 grilled chicken skewers)

Tori niku (grilled chicken thighs, approx 100 gr)

Hotategai (2 scallops grilled with sake & soy sauce)

King prawn (1 king prawn, grilled without peel, but with head)

Gyoza (4 pieces of Japanese chicken dumplings)

Grilled mushrooms, zucchini and bean sprouts

Shake (grilled salmon fillet approx 100 gr)

Victoria perch fillet (approx 100 gr)

Ika kushi (squid 2 pieces)

Ebi (6 pieces of grilled prawns)

Duck breast fillet (grilled duck breast in slices, approx 200 gr)

Gyu niku (grilled beef tenderloin approx 100 gr)

Tournedos (sirloin steak approx 100 gr)

Ribeye (approx 100 gr)

Ramu niku (2 pieces of grilled lamb rack)

Fried rice with sliced chicken

Fried rice with prawns

Fried rice (vegetarian)