Steamed chicken with earthy shiitake mushrooms and black fungus.
Fragrant fried rice tossed with mixed seafood and black truffle paste for a rich, aromatic flavour.
Fragrant rice infused with rich chicken fat and aromatic stock, cooked to a golden hue and served in a white ceramic bowl. Each grain is glossy, plump, and full of savoury depth — the perfect companion to Hainanese chicken or any Cantonese main.
