JRC Express Watford

A new way and new recipe to bring prawn toast to a different level. whole prawn with tail blended onto a piece French baguette and wrapped with toasted black and white sesame. 1 pc.

Boiled soya beans, lightly salted, squeeze the succulent peas from the pod.

Cabbage, carrot and celery wrapped in foil pastry, deep fried and served with sweet chilli sauce. 8 pcs.

Quality beef fillet delicately shredded, marinated in supreme soy sauce, clove, peppercorn and other herbs before being slowly deep-fried in high temperature oil. It is aromatic and crispy and serves with spicy chilli sauce and fresh chilli pepper with a touch of sweetness. 100g.

Deep fried squid seasoned with five spice pepper, spring onion and chillies.

Home-made shredded aromatic duck wrapped with crispy pancake. 2 pcs.

A classic dish made in house with authentic recipe that is slow deep fried and shredded after being slowly poached in a master stock of supreme soya sauce, star anise, clove, bay leaf and other herbs.

Dumplings with slightly crushed king prawn mixed with freshly chopped baby bamboo shoot wrapped with crystal pancake. A legendary Dim Sum dish made from the original recipe and authentic process by the masters. 3 pcs.

A legendary and most traditional Cantonese dim sum dish. Chopped pork and prawn mixed thoroughly and bring up the flavour of both. A must have dish for yum cha. 3 pcs.

Filled with honey glazed pulled pork, onion with a delicate Hoisin sauce flavour as a finishing touch. It has a flower-shape, fluffy and soft bun and full flavoured filling. Ideal for breakfast, afternoon tea and appetiser for dinner. 1 pc.

filled with Chinese leaf, herbs and marinated Iberico Minced pork, It has a fluffy and soft bun and juicy lovely flavoured filling. Ideal for breakfast, afternoon tea and appetiser for dinner. 1pc.

Delicately grilled dumplings with thin and crispy skin and veg and chicken filling. Traditional street food from Shanghai China. Ideal as a snake or appetiser for dinner. 4 pcs.

Mixed dumpling- seafood , pork and veg. 14pcs.

Traditional Cantonese roast chicken ( In Bone) with black soya sauce coated on skin. Juicy and tender.

Cantonese roast duck ( In Bone) served with seasonal vegetables

Crispy pork belly (siu yuk) served with seasonal vegetables

Char siu pork served with seasonal vegetables.

Premium sliced and lightly battered corn fed chicken deep fried to crispy, then quick fried in home made sweet and sour sauce and fresh pineapple.

Roast chickens ( Contain Bones) are bathed in a hot broth of herbs and spices before being air dried. It is supremely juicy and tender. Finished in hot oil makes the skin cripsy. Slightly smokey and intense Satay flavour.

Stir- fried beef in black bean sauce with pepper chilli and onions.

Braised Pork Belly and quail egg in Brown Sauce

Stir-fry King prawn fried in a special chilli sauce and oil and nuts.

Iconic Szechuan (Sichuan) dish. minced Chicken braised with tender bean curd dices in hot and chilli sauce as well as selected mixed spices.

Deep fried aubergine braised with marinated chicken mince and spices in rich Sichuan sauce. Hot, succulent and scrumptious.

Fine noodles with spring onion and beansprouts.

Fine rice noodles with egg, onion, spring onion, peppers and beansprout with curry oil.

Ho fun noodles with egg, onion, spring onion and bean sprouts in a light soy sauce.

Ho fun noodles in a phad thai sauce with onion, spring onion and beansprouts, topped with grounded peanuts and gari.

Ramen soup noodle topped with braised beef brisket in brown sauce.

Japanese style pork belly, tonkotsu noodles, Clarence court egg, bamboo and beansprouts in pork bone broth.

Curry soup base noodle ramen noodle topped with mixed seafood.

Also called 'Snow Vegetable' pork noodle. Because the mustards and other vegetables are pickled in an ancient way to get over the winter without losing the lovely and freshly taste.

Stuffed with delicious fillings of pork , the rich flavour from the well-balanced broth permeates the thin-skinned wontons

Fresh mixed salad topped with mixed salmon sashimi and tuna sashimi.

Grilled slices chicken with fresh salad in homemade Thai sacue.

East meets west fusion dish. Crunchy lotus root mixed with creamy avocado and topped with home made dressing.

This salad transforms rich duck into an aromatic salad with southeast Asian flavors.