Hongshao Niurou

Sichuanese Red-braised Beef: premium chuck steak cooked with potatoes, carrots, Pixian black bean paste (doubanjiang), minced ginger, garlic, soy sauce, Sichuan pepper, dried chillis, and authentic spices.

Mushroom Tofu

A vegan version of Mapo tofu, made with many of the same spices as mapo tofu, but with brown shitake mushrooms for extra umami. Served topped with slivered green onions, Sichuan pepper, and your choice of sauces.

Cold Spicy Noodles

Traditional Sichuanese streetfood, liang fen: a cold noodle dish made from mung bean starch. Served with shredded cucumbers and carrots, slivered green onions, homemade chilli oil, soy-vinegar dressing with a dash of spicy pickled chilli sauce for a bit of bite.

Vegan and can be made gluten free.

Hot Chicken Noodles

Sichuanese Streetfood, Dan dan mian: savoury noodles served hot with fried chicken, sprouts, yellow peas, and carrots, topped with homemade chilli oil and a sesame-soy sauce. This is a chicken version of the classic pork noodle dish from Chengdu, but we also do a vegetarian variant and can serve it with konjac noodle for a low gluten version.

Can be made mostly gluten free (some gluten in the water in which we boil konjac noodles).

Boboji (Cold Pot)

Sichuanese cold pot skewers: our current special offering is a cold pot bowl with ten skewers: steak, prawn, black mushroom, tofu puff, tofu skin, potato, quail eggs, broccoli, konjac noodles and yamakuraje (also called gong choi, which is celtuce stem).

We can do a vegan variant, your choice of substitutes for the steak, prawn, and quail eggs.

Iced Lemon-red Tea

Homemade tea, all natural, nothing from syrup! Chef Lulu mixes pu erh tea with lemon and lime juices and a touch of mint. Served on ice.

Special offer — discounted tea with any meal or snack.