Char Kway Teow

It is made from flat rice noodles fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausages and fish cakes are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.

Chee Cheong Fun

The sheets are made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets. Chee cheong fun is normally served with one kind of black sweet sauce called "timzheong"(sweet sauce). Some other prefers specially-made chilli sauce or mix two kind of sauce together.

Ching Pu Leang / Thang Sui / Dessert

Ching pu leang thang shui means a cooling and rejuvenating dessert. Most people simply call it ching pu leang. It is a type of healthy dessert consisting of sweet potatoes, red beans, jelly, white fungus, sago, atapchi, longan, ginkgo, winter melon, rambutan and many more. The soup of the ching pu leang is made from longan and sugar.

Curry Mee

Curry Mee is usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. However, what makes Curry Mee is a special chilli/sambal and pig's blood. The pig's blood is usually coagulated, and in cubes, but can be omitted by choice.

Dim Sum

Dim sum includes various types of steamed buns such as char siew bao, dumplings and rice rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups.

Dumpling / Baozi

A baozi also known as bao or bau, is a type of steamed, filled bun or bread- like item in Chinese cuisine. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. It can be eaten at any meal in Chinese culture, and is often eaten for breakfast.

Hokkien Mee

It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from fresh shrimp and dried prawns, as well as pork or chicken. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, vegetables, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.

Jawa Mee

The Jawa Mee is cooked individually with ingredients like beancurd, potato, cutter fish, chicken soup with tomato soup, big prawns, vegetable (Chai Sim), yellow noodle, bean sprout and garnished with egg, tomato, fried onions and lime.

Koay Teow Thng

Flat rice noodles (koay teow) cooked in a clear soup and topped with shredded chicken and pork, fish balls, fish cake, golden brown garlic bits and chopped lettuce.

Oyster Omelet

The dish consists of an omelet with a filling primarily composed of small oyster plus plain flour, tapioca, eggs. It is then fried to perfection with a spoonful of chili paste. Dip this delicacy into the special chili sauce mixed with diced garlic.

Sar Hor Fun / Shahe Fen

Shahe fen noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. Prawns, pork and vegetables in a thick cornstarch gravy is poured over the charred noodles and served with green pickled chilies.

Wan Tan Mee

Cantonese egg noodle served with soup or “dry”. Garnished with barbecued pork (char siew, strips of sweet grilled pork meat), wan tan – shrimp balls wrapped in thin dough, vegetables and dried mushrooms. Try the green preserved chili. It goes well with the noodles.