Chef's home style marinated deboned deep fried chicken, accompanied by soy sauce, ginger, shallots and fresh chilli. This dish is named after two special friends of our restaurant.

Stir fried chicken thigh fillet with capsicum, fresh basil, ginger and onion served in a hot pot.

Stir fried por fillet with spring onion and a few strips of preserved vegetables in the chef's secret sauce (sweet & chilli). DIY the fillet into the open bun

Scotch fillet sliced into strips, lightly deep fried, topped up with the traditional Beijing sauce and a touch of chilli oil.

Marinated duck in Chinese herbs and roasted for 45 minutes, deboned and served with fresh plum sauce.