HAO HAO

Fresh and crunchy salad made from bean sprouts, served with a homemade vinaigrette and your choice of topping.

Refreshing Thai/Vietnamese salad with tangy green mango and shredded chicken. Sweet and savory balance with fresh herbs.

Crispy shredded green mango mixed with shrimp. Seasoned with a lime, fish, and chili sauce.

Traditional shredded green papaya salad, spicy and tangy, served with shrimp. Very fragrant and crunchy.

Asian carpaccio or tartare style salad, with raw beef marinated in lime and herbs. (Chili icon: spicy).

Fresh mixed salad with cooked shrimp. (Chili icon: spicy).

Creamy and velvety soup with white asparagus and crab meat. Mild and delicate flavor.

Clear broth topped with transparent vermicelli and crab meat. Light and comforting.

Hot and sour soup. Generally contains bamboo, black mushrooms, tofu, and egg.

Famous Cambodian soup (Kuy Teav) with flat rice noodles in a clear but flavorful pork broth, topped with minced pork, shrimp, and offal.

Noodle soup topped with homemade pork patties or meatballs.

Rice noodle soup served with beef slices and springy beef balls (Bo Vien).

Noodle soup with beef, enhanced by a satay sauce (peanuts and spices), offering a rich and slightly spicy broth.

Noodle soup topped with pieces of beef simmered for a long time (brisket/flank) until tender, with a flavorful spiced broth.

Dry noodle dish (broth served separately) topped with three roasted meats (treasures): usually char siu pork, crispy pork belly, and sometimes duck or chicken.

Wonton soup topped only with shrimp dumplings in a clear broth.

Noodle soup served with shrimp dumplings.

Classic Wonton soup topped with pork and shrimp dumplings.

Noodle soup topped with Wonton dumplings (pork and shrimp).

Congee. A silky and comforting rice porridge topped with chicken pieces.

Rice porridge with fresh fish, flavored with ginger and scallions to enhance the taste.

Traditional Cantonese congee topped with pork offal and meatballs.

Chinese classic. Congee with lean pork pieces and century eggs (black and gelatinous) which provide a unique flavor.

Pork loin marinated in a sweet sauce and roasted. The meat is tender with a red caramelized crust.

Roasted pork belly with a very crispy and golden skin (crackling), and juicy meat.

Roasted pork ribs glazed with a sweet sauce.

Cantonese roasted duck, shiny skin and flavorful meat. (Heart icon).

Cambodian/Vietnamese influenced dish. Marinated stir-fried beef served with tomato rice. (Heart icon).

Tender poached chicken served with fragrant rice cooked in chicken broth and chicken fat. Accompanied by sauces.

Thai-style fried rice with chicken.

Classic fried rice with shrimp.

Fried rice very fragrant with dried salted fish, diced chicken, and Chinese broccoli (Gai Lan).

Fried rice with minced beef and lettuce, seasoned with soy sauce.

The classic Yangchow fried rice, with diced char siu pork, shrimp, peas, and egg.

Simple fried rice based on ketchup or tomato sauce, often enjoyed by children.

Beef Chow Fun. Wide rice noodles stir-fried in a wok (Hei) with tender beef, bean sprouts, and scallions in a dark soy sauce.

Rice noodles stir-fried with spicy satay sauce and crunchy green vegetables.

Rice noodles stir-fried with beef in a savory fermented black bean sauce.

Malaysian style Char Kway Teow. Spicy stir-fried rice noodles.

Thin rice vermicelli stir-fried with yellow curry (Singapore style), with pork and shrimp.

Bo Bun. Warm rice vermicelli salad with sautéed beef, crispy spring rolls, fresh vegetables, and peanuts. (Heart icon).

Vermicelli noodle salad variation with pork, coconut milk for creaminess, and spring rolls.

Fine rice vermicelli noodles (Banh Hoi) served with fragrant pork skewers.

Woven rice vermicelli served with flavorful grilled beef skewers.

Chinese delicacy. Fried duck tongues seasoned with Sichuan salt and pepper. (Chili icon: spicy).

Well-cleaned pork intestines fried until crispy.

Tripe stir-fried with pickled cabbage, offering a contrast between the richness of the tripe and the acidity of the cabbage.

Breaded and fried chicken pieces, seasoned with spicy spices. (Chili icon: spicy).

Crispy fried chicken topped with an aromatic sauce of vinegar, soy, garlic, and chili.

Tender beef strips stir-fried in a wok with black pepper sauce and bell pepper pieces. (Chili icon: spicy).

Famous Sichuan dish. Silken tofu cubes simmered in a spicy red sauce with minced pork and Sichuan pepper. (Chili icon: spicy).

Hollowed-out tofu blocks stuffed with shrimp paste, steamed. (Hourglass icon: waiting time).

Crispy fried tofu cubes, simply seasoned with salt and pepper. (Chili icon: spicy).

Tofu stuffed with shrimp then fried, seasoned with salt and pepper. (Chili icon: spicy).

Crispy fried frog legs, seasoned with salt and pepper. (Chili icon: spicy).

Squid stuffed with shrimp paste, fried and spicy. (Chili icon: spicy).

Soft-shell crab. Whole fried soft-shell crab, eaten whole. Crispy and flavorful. (Chili icon: spicy).

Large shrimp fried with their shells for extra flavor, salt and pepper. (Chili icon: spicy).

Crispy duck served Peking duck style, with pancakes, hoisin sauce, and DIY wraps.

Beef stew served in a hot pot. The meat is tender and the sauce is rich.

Lamb stew simmered with spices, served hot in a pot.

Pork simmered in a sweet and savory caramel sauce. A Vietnamese/Chinese classic (Thit Kho).

Hakka specialty. Tofu stuffed with minced pork, braised in a pot.

Melting eggplants braised with minced pork and salted fish for an intense umami flavor. (Chili icon: spicy).

Shrimp and vermicelli cooked in a spicy satay sauce in a pot. (Chili icon: spicy).

Mei Cai Kou Rou. Slices of pork belly steamed over a bed of dried and marinated mustard greens.

Braised tofu with an assortment of eight treasures (meats, seafood, vegetables).

Braised mixed vegetables and tofu in a pot.

Seafood (shrimp, squid, fish) and tofu simmered together.

Braised chicken feet and tofu in a fermented black bean sauce. (Chili icon: spicy).

Shrimp prepared to your liking: sweet and sour, salt and pepper (spicy), hot, with vegetables, or ginger.

White fish fillet (cod) prepared either steamed (light) or deep-fried.

Beef stir-fried in a wok with plenty of caramelized onions.

Beef stir-fried in a spicy satay sauce (peanut). (Chili icon: spicy).

Small pieces of fried pork ribs seasoned with salt and pepper. (Chili icon: spicy).

Peking Ribs. Pork ribs in a sweet and vinegary red sauce.

Breaded pork pieces topped with a sweet and sour sauce with peppers and pineapple.

Breaded chicken pieces topped with a sweet and sour sauce.

Diced chicken stir-fried with crunchy cashew nuts and vegetables.

Chicken stir-fried in a yellow curry sauce.

Choice of meat stir-fried with a mix of seasonal vegetables (Luo Han Zhai).

Choice of meat simply stir-fried with crunchy broccoli florets.

Assorted stir-fried vegetables.

Chinese Choy Sum heart stir-fried with garlic. Tender and juicy green vegetable.

Stir-fried Chinese broccoli (Gai Lan). Crunchy stems and slightly bitter leaves.

Water spinach stir-fried with garlic and sometimes chili. Hollow and crunchy texture.

Stir-fried broccoli with garlic.

Large shiitake mushrooms braised and served with broccoli.

Stir-fried black mushrooms (wood ear), crunchy and gelatinous texture.