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Pancakes - the Chinese take. We served the best pancakes this side of China. Try it yourself with any of the following, served on fresh lettuce bed, finely sliced spring onions, cool julienne cucumber, deep dark luscious hoisin sauce & pancakes.
Mixed meat - beef, chicken or pork. Seafood - prawns, scallops or squid.
Boiled rice is added to a wok, shimmering & smoking with heat, with a few quintessential Chinese ingredients & you have the perfect accompaniment for the main dishes (can be eaten on its own of course). Choose from the following:
Chow means 'fried' & mein means 'noodles'. Our egg noodles with four vegetables are to be 'noodled' as below.
Chinese vermicelli are thin strands of noodles combined with exotic ingredients. For our intents & purposes, we use rice vermicelli. This light dish can be enjoyed while 'slurping'.
This entry is from Hong Kong & Guanzhou region made with par boiled egg noodles, pan-fried until crunchy on the outside & tender on the inside. Heavenly!
A wide Chinese rice noodles originating from the Southern Chinese province of Guangdong.
Lets move south west to yet another vibrant destination, Thailand. Thai cuisine doesn't need any introduction. Concoction of soulful flavours with fiery spices just about sums it up. Allow us to showcase a sample of Thai cuisine.
Malaysia, The melting pot of almost all the Southeast Asian cultures & cuisine. A truly remarkable culinary experience which takes inspiration from Indian to Chinese cuisine & everything in between.
A quick stopover at another Southeast Asian country with rich culinary offerings. We bring you a very special Chinese-Indonesian dish.