CONGEE

is a type of rice porridge popular in many Asian countries. it can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations, it is always a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in copious water. to prepare the dish, rice is boiled in large amount of water until it softens significantly, Congee can be made in a pot or in a rice cooker. Some rice cookers have a “congee” setting, allowing it to be cooked overnight. The rice used can either be sticky or regular depending on the country’s common practice. Culture also often dictates the way congee is cooked and eaten. For example, to make Cantonese congee, white rice is boiled as many times its weight of water for a long time until; the rice breaks down and become fairly thick white porridge. Congees made in other regions uses different types of rice with different quantities of water, producing congees of different consistencies. Congee is often eaten with fried bread sticks known as youtiao. The origin of congee is unknown, but from many historical accounts, it was usually served during times of famine, or when numerous patrons visit the temples as a way to stretch the rice supply to feed more people

NOODLES

The Chinese believe that every meal should contain an equal division between fan, grains and starches, and t’sai, fruits and vegetables. Noodles is one of the grains they rely on to provide this harmonious dietary balance. There is some dispute over who originally came up with the idea of mixing water and flour to create noodles. The rabs claim to have been the first to use dried pasta, as a means of preserving flour during their forays across the desert. But regardless of their origin, we do know that the experts believe that the Italians got their first taste of pasta when Marco Polo returned from his long trek across China with a host of exoctic food items, including noodles.

FRIED DIMSUM

NON PORK HALAL

RICE TOPPINGS

A favorite item in most Chinese restaurants’ menu, rice topping simply means a bowl of rice topped with saucy meat, seafood or vegetable dish. Chicken topping cooked rice is originally a japanese main dish, made popular across the world. IF you are looking for high protein food, chicken topping cooked rice may be a good option for you.

STEAMED DIMSUM

Is a Cantonese term for snack and literally means: point of the heart. However, dim sum more typically refers to a style of chinese food prepared as small bite-size or individual portions of food which is traditionally served in small steamer baskets or on small plates.Having dim sum is usually known in Cantonese as having to “drink tea” (yum cha), as tea is usually served with dim sum. At first , it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks. The unique culinary art of dim sum originated with the Cantonese in Southern China, who over the centuries transformed yum cha from relaxing respite to a loud and happy dining experience.
In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It has been a tradition for the elderly to gather and eat dim sum after morning exercises. For many in Southern China, yum cha is treated as a weekend family day. Consistent with this traditional, dim sum restaurants typically only serve dim sum until mid-afternoon(around the time of a traditional Western 3:00 coffee break), and serve other kinds of Cantonese cuisine in the morning. Nowadays, various dim sum items are even sold for students and office workers on the go.

DESSERTS

SHORT ORDERS

COMBO MEALS