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SMALL SHARING DISHES
Cold Dish Platter - a selection of your favorite cold dishes of wagyu beef, scallop, duck, cucumber and broccoli salads.
Dulcet scallops served with macadamia and broccoli, seasoned with lush macadamia oil.
Roast duck and citrus salad - selection of fresh baby cos lettuce, radish, mint leaves, orange and dried raspberry, dressed with a fruity citrus vinaigrette.
Macanese style mini burgers filled with pork fillet, pork floss, lettuce and a sweet chilli mayo dressing. A must-have dish. (3 pieces)
Prawn and pork wontons in a chicken soup. (6 pieces)
Tataki wagyu beef with a Sichuan style spicy dressing.
Crispy honey eggplant with a hint of numbing sichuan pepper.
Our own style of salt and pepper calamari with fried capers. An excellent dish with a Chinese beer.
Double cooked corn fed chicken soup. The double cooked method seals in and enhances the flavour of the chicken and soup.
Peppery hot and sour soup with prawns, shredded pork, wood ear mushroom, bamboo shoots and enoki mushrooms.
Cucumber salad marinated in chilli oil, sesame oil and garlic.
Flaky Chinese roti with cheese and mushrooms.
Flaky plain Chinese roti.
Shredded Peking duck with cucumber, hoisin sauce rolled inside a flaky Chinese roti.
Shredded lamb with spicy cumin rolled inside a flaky Chinese roti.
MAIN SHARING DISHES
Stir fried prawns with leek and housemade sambal sauce.
Seasonal fish fillet fried in a light batter, served in Shan Dong style sauce. Garnised with a fragrant combination of coriander and juilienned leeks.
‘Sweet and sour pork’ with balsamic vinegar. These lightly battered pork pieces are garnished with dashi, vinegar pickled radish. Takes an old favourite to the next level.
Lightly battered king prawns served with wasabi mayonnaise and black tobiko.
Modern san choy bao with chicken mince, chilli and basil in a cos lettuce parcel.
(4 lettuce cups per serve)
Ox tail slow cooked in a mix of Chinese herbs, then fried with lemon grass, eschalots, ginger, chilli, galangal, kaffir lime and basil leaves. Served in a sizzling hot pot. A fusion of Chinese and Thai flavours.
Black pepper pork ribs in a sticky honey glaze.
Mongolian lamb riblets with wok-fried onions.
Typhoon shelter soft shell crab with fried shallots, crispy soy beans, garlic, chopped chillies and black beans.
MD04 招牌薄荷荔枝烤鸭 (半只)
Our most popular roast duck with lychees served in a light mint and chilli plum sauce
(half duck). Gluten Free option available.
Wok fried chilli and numbing spicy chicken with cashew nuts. Spicy but very addictive.
‘Three cup chicken’ cooked with equal parts soy sauce, wine and sesame oil. Served with ginger, garlic and a handful of basil leaves.
VEGETABLES AND TOFU
Wok fried green beans with finely minced pork and dried prawns. Gluten Free option available.
Chef’s own housemade egg and spinach tofu lightly fried, topped with preserved vegetables and our special soy sauce. Gluten Free option available.
Water spinach wok fried with fresh garlic and topped with fried garlic.
Wok fried green beans. Gluten Free option available.
Chef’s own housemade salt and pepper egg and spinach tofu.
Water spinach wok fried with chilli prawn paste.
English spinach wok fried with fresh garlic and topped with fried garlic.
Chinese broccoli blanched and served with vegetarian “oyster” sauce.