Traverse a literal ‘taste of China’ through the delicacies lovingly prepared from our kitchen. Made with skill and precision, let us whisk you away to the corners of this colourful landscape through moreish sharing plates and our specialty handmade noodles, right through to the sweet finishes.
SMALL SHARING DISHES
Cold Dish Platter - a selection of your favorite cold dishes of wagyu beef, scallop, duck, cucumber and broccoli salads.
Dulcet scallops served with macadamia and broccoli, seasoned with lush macadamia oil.
Roast duck and citrus salad - selection of fresh baby cos lettuce, radish, mint leaves, orange and dried raspberry, dressed with a fruity citrus vinaigrette.
Macanese style mini burgers filled with pork fillet, pork floss, lettuce and a sweet chilli mayo dressing. A must-have dish. (3 pieces)
Prawn and pork wontons in a chicken soup. (6 pieces)
Tataki wagyu beef with a Sichuan style spicy dressing.
Crispy honey eggplant with a hint of numbing sichuan pepper.
Our own style of salt and pepper calamari with fried capers. An excellent dish with a Chinese beer.
Double cooked corn fed chicken soup. The double cooked method seals in and enhances the flavour of the chicken and soup.
Peppery hot and sour soup with prawns, shredded pork, wood ear mushroom, bamboo shoots and enoki mushrooms.
Cucumber salad marinated in chilli oil, sesame oil and garlic.
Flaky Chinese roti with cheese and mushrooms.
Flaky plain Chinese roti.
Shredded Peking duck with cucumber, hoisin sauce rolled inside a flaky Chinese roti.
Shredded lamb with spicy cumin rolled inside a flaky Chinese roti.
MAIN SHARING DISHES
Stir fried prawns with leek and housemade sambal sauce.
Seasonal fish fillet fried in a light batter, served in Shan Dong style sauce. Garnised with a fragrant combination of coriander and juilienned leeks.
‘Sweet and sour pork’ with balsamic vinegar. These lightly battered pork pieces are garnished with dashi, vinegar pickled radish. Takes an old favourite to the next level.
Lightly battered king prawns served with wasabi mayonnaise and black tobiko.
Modern san choy bao with chicken mince, chilli and basil in a cos lettuce parcel.
(4 lettuce cups per serve)
Ox tail slow cooked in a mix of Chinese herbs, then fried with lemon grass, eschalots, ginger, chilli, galangal, kaffir lime and basil leaves. Served in a sizzling hot pot. A fusion of Chinese and Thai flavours.
Black pepper pork ribs in a sticky honey glaze.
Mongolian lamb riblets with wok-fried onions.
Typhoon shelter soft shell crab with fried shallots, crispy soy beans, garlic, chopped chillies and black beans.
MD04 招牌薄荷荔枝烤鸭 (半只)
Our most popular roast duck with lychees served in a light mint and chilli plum sauce
(half duck). Gluten Free option available.
Wok fried chilli and numbing spicy chicken with cashew nuts. Spicy but very addictive.
‘Three cup chicken’ cooked with equal parts soy sauce, wine and sesame oil. Served with ginger, garlic and a handful of basil leaves.
VEGETABLES AND TOFU
Wok fried green beans with finely minced pork and dried prawns. Gluten Free option available.
Chef’s own housemade egg and spinach tofu lightly fried, topped with preserved vegetables and our special soy sauce. Gluten Free option available.
Water spinach wok fried with fresh garlic and topped with fried garlic.
Wok fried green beans. Gluten Free option available.
Chef’s own housemade salt and pepper egg and spinach tofu.
Water spinach wok fried with chilli prawn paste.
English spinach wok fried with fresh garlic and topped with fried garlic.
Chinese broccoli blanched and served with vegetarian “oyster” sauce.
Mixed steamed dumplings sampling platter.
Scallop siu mai (2 pieces)
Jade prawn dumplings (2 pieces)
Beef dumplings (2 pieces)
Mushroom dumplings (2 pieces)
Steamed dumplings of well seasoned filling of minced beef rump, wombok, leeks and onion. (4 pieces)
Pan fried dumplings of chicken mince and appetizing spicy Korean kimchi. (6 pieces)
Pan fired pot stickers of marinated pork mince and zucchini filling. (4 pieces)
Spring onion flaky and crispy pancakes. (2 pieces)
Baked puffy buns of traditional BBQ pork and flavourful honey sauce filling. (2 pieces)
Fried puffs of ham and shallots, prompting a briny yet refreshing tingle to your taste buds. (4 pieces)
Steamed dumplings of fresh shiitake mushrooms, asparagus and coriander wrapped in a delectable translucent pastry.
Steamed dumplings of jumbo prawn, king oyster mushroom and sugar snap fillings encased in a translucent two-toned pastry. (4 pieces)
Steamed siu mai of scallops, king oyster mushrooms, asparagus and coriander. (4 pieces)
Boiled dumplings of pork mince, garlic and chives boasting a juicy yet tantalising texture. (6 pieces)
Deep fried spring rolls of king oyster mushrooms, succulent bamboo shoots and cabbage filling served with Chef’s special sauce. (4 pieces)
Scrumptious prawn and pork wontons presented with Chefs Gallery signature spicy sauce. (6 pieces)
Steamed vegetable dumplings filled with a mixture of fresh black fungus, bracing bok choi, shiitake mushrooms and fine bean curd creating a mix of mellow yet nectarous flavour.
Korean style zhajiang handmade noodles with pork, onion, zucchini and housemade black bean sauce.
Handmade noodles wok fried Singapore style handmade noodles and rice vermicelli wok fried with curry, prawns and chicken.
Prawn e-fu noodles with indulgent and fragrant shrimp paste sauce.
Traditional handmade dan dan noodles in a rich and spicy sauce with finely minced dried prawns and ground peanuts.
Traditional handmade dan dan noodles in a rich and spicy sauce with finely minced dried prawns and ground peanuts served with our signature fried pork chop.
Handmade noodles served with slow cooked beef brisket and minced beef with diced fresh chilli.
Handmade spinach noodles tossed with king brown mushrooms, straw mushrooms, julienned carrot and a Chinese toon paste. A vegetarian favourite.
Prawn and pork wontons, omelette strips and julienned carrots with handmade noodles in a chicken soup. This dish will certainly warm your heart.
Handmade spinach noodles wok fried with prawns, mussels in shell, calamari, julienned carrots and fresh shitake mushrooms.
Handmade noodles wok fried in premium soy sauce with shredded roast duck, shiitake, king brown mushrooms, bean sprout and capsicums. Topped with black and white
Prawn and pork wontons handmade noodles served with minced chicken in a Shanghainese style spicy sauce.
Handmade noodles in chicken soup, omelette strips and vegetables served with our signature fried pork chop.
Handmade noodles in chicken soup.
Handmade spinach noodles wok fried with three types of mushrooms, julienned carrots, topped with crunchy shallots.
Marbled beef dipped in a spicy Sichuan soup with handmade spinach noodles, shimeji mushrooms, bamboo shoot and julienned carrots.
Double cooked corn fed chicken soup served with handmade noodles. The double cooked method seals in and enhances the flavour of the chicken and soup.
Handmade noodle wok fried with chicken, bean sprout, onion and green capsicum in black pepper sauce.
Wok fried Jasmine fragrant rice with prawns and diced Chinese olives.
Wok fried Jasmine fragrant rice with three kinds of eggs (chicken egg, salted duck egg and century egg).
Wok fried Jasmine fragrant rice with roast duck strips, Chinese broccoli and mustard seeds. Gluten Free and Vegetarian options available.
Fujian style Alaska crab, dried and fresh scallop fried rice with housemade XO sauce.
Wok fried Jasmine fragrant rice with diced chicken in Tom Yum flavour with
a hint of lemongrass and fried basil.
Steamed Jasmine fragrant rice. (1 bowl)
Wok fried Jasmine fragrant rice with diced wagyu beef, onions, shallots and spring onions.
Wok fried Jasmine fragrant rice with sliced onion, shiitake mushroom, chopped pickle, scallion and egg.
Double steamed white fungus with papaya, complimented with crystallised sugar. The double cook method seals in nutrition and enhances the flavour. An old Asian favourite! Available in hot and cold.
Emoji face egg custard buns. Who says you shouldn’t play with your food? Squeeze these cute cheeks and watch custard ooze from their mouths! (2 pieces)
Chefs Gallery famous steamed sesame ‘piggy face’ buns. They are as tantalising
to the eyes as they are to the taste buds. A must try for adults and children. (2 pieces)
Sweet coconut sago cooked with vanilla panna cotta and seasonal fruit.
Seasonal fresh fruit and cream pancake (our spin on a traditional mango pancake) served with your choice of ice cream.
D05 雪糕球 (芒果/绿茶/草莓/黑芝麻)
Ice cream - choose from four flavours; strawberry, mango, green tea or black sesame.
A 1 球 / 1 scoop $5.90
B 2 球 / 2 scoops $8.90
C 3 球 / 3 scoops $10.90