Rice Things
Menu with Prices in the UK

Slow-simmered silky rice porridge cooked with ginger broth, tender shredded poached chicken, preserved century duck egg slices, spring onions, and crispy wonton crisps.

Velvety long-grain rice congee simmered with dried shiitake mushrooms, shredded fresh ginger, white pepper, sesame oil, and crispy fried crullers.

Fluffy, cloud-soft steamed Cantonese yeast buns filled with sweet and smoky diced char siu pork in a rich oyster-soy glaze.

Piping-hot steamed buns bursting with a sweet and savoury molten salted duck egg yolk and vanilla custard filling.

Freshly pressed warm sweetened soybean milk served with golden, crispy Chinese fried dough crullers for dipping.

Silky poached tender corn-fed chicken breast and thigh served over aromatic jasmine rice infused with chicken broth, pandan, ginger, and lemongrass. Accompanied by fresh cucumber slices, signature ginger-scallion oil, and spicy red chili dip.

Melt-in-the-mouth slow-braised pork belly cubes simmered in five-spice soy broth with fried shallots, served over hot steamed rice with a soy-braised hard-boiled egg and pickled mustard greens.

Thick cuts of succulent roast pork neck glazed in honey, maltose, and hoisin, roasted until sticky and caramelized, served over jasmine rice with pak choi and sweet soy glaze.

Golden panko-crusted Halal chicken fillet sliced over steamed Japanese short-grain rice, smothered in rich aromatic Japanese curry with slow-cooked carrots and potatoes.

Crispy panko-fried organic firm tofu steaks and sweet Japanese kabocha pumpkin slices served over steamed rice with mild vegan Japanese curry sauce and pickled ginger.

Silky organic tofu simmered in fiery fermented bean paste (pixian doubanjiang), Szechuan peppercorn oil, garlic, and scallions, served steaming hot over jasmine rice.

Tender marinated Halal sliced beef rib eye, sautéed spinach, beansprouts, shredded carrots, zucchini, house kimchi, and a sunny-side-up egg over steamed rice with spicy gochujang sauce.

Traditional claypot rice slowly cooked until a golden crispy bottom crust forms, topped with sweet lap cheong Chinese sausage, marinated chicken thigh, shiitake mushrooms, and sweetened dark soy reduction.

Crispy bottom claypot rice packed with assorted wild king oyster, shimeji, and chestnut mushrooms, spring onions, and a splash of black truffle soy broth.

Wok-fried jasmine rice with sweet kecap manis, sambal chili, tiger prawns, calamari, fried shallots, crowned with a crispy fried egg and prawn crackers.

High-heat wok-fried rice tossed with egg ribbons, sweet char siu pork, tiny sweet prawns, green peas, and scallions with fragrant wok hei breath.

Spicy house-aged kimchi wok-fried with steamed rice, gochujang paste, toasted sesame oil, topped with melted mozzarella and a soft runny egg.

Translucent crystal dumpling wrappers packed with succulent whole king prawns, bamboo shoots, and sesame oil, served with chili dip.

Open-topped yellow egg wonton pastry cups filled with seasoned minced pork, tiger prawns, and shiitake mushrooms, topped with crab roe.

Golden crisp pastry rolls filled with shredded cabbage, carrots, wood ear mushrooms, and vermicelli, served with sweet plum dipping sauce.

Flash-fried tender squid tossed with cracked Sichuan pepper, Maldon sea salt, finely diced red chilies, garlic, and scallions.

Double-fried crunchy Halal chicken wings tossed in sticky garlic-gochujang glaze with roasted crushed peanuts.

Warm whole edamame soybean pods tossed with flaky sea salt and Japanese shichimi pepper flakes.

Slow-simmered aromatic chicken bone broth with winter melon slices, spring onions, and white pepper.

Tangy and fiery broth with shredded bamboo shoots, wood ear mushrooms, tofu strips, whisked egg ribbons, and black vinegar.

Japanese dashi broth simmered with white soybean miso paste, tender wakame seaweed ribbons, and soft silken tofu cubes.

Freshly grated ginger and finely chopped spring onions steeped in smoking-hot groundnut oil with sea salt.

Fresh red bird's-eye chilies blended with garlic, shallots, calamansi lime juice, and chicken broth.

Aromatic chili oil loaded with crispy fried shallots, garlic flakes, toasted soybeans, and Sichuan peppercorns.

Aged dark soy reduction infused with rock sugar and star anise.

Chilled sweet mango purée, fresh juicy mango chunks, tart pink pomelo segments, and translucent tapioca pearls in creamy coconut milk.

Fluffy steamed green tea bao buns filled with rich, molten Uji matcha custard that flows on the first bite.

Three freshly baked golden puff pastry cups holding smooth, trembling vanilla egg custard.

Cloud-soft, airy chiffon sponge cake infused with aromatic fresh pandan leaf extract and coconut cream.

Rich Assam black milk tea poured over warm, slow-cooked caramelized brown sugar tapioca boba pearls.

Fragrant floral jasmine blossom green tea blended with creamy milk and chewy brown sugar boba.

Refreshing green tea infused with real mango and passion fruit pulp, bursting with juicy mango popping pearls.

Velvety purple taro root milk tea paired with soft, herbal grass jelly cubes.

Strong Ceylon black tea poured over crushed ice with freshly bruised lemon slices and pure cane syrup.

Premium unsweetened roasted oolong tea, bottled cold.

Pure tropical coconut water with tender coconut meat bits.

Refreshing sweet grape-scented drink packed with real chewable aloe vera chunks.

Chilled soft drink can.

Freshly brewed loose-leaf green tea scented with midnight-blooming jasmine flowers.