Locally sourced, Bord Bia certified grass-fed beef short ribs from F.X. Buckley, slow-braised with Chinese herbs, spices, and fragrant Zhen Jiang black vinegar. Served sizzling hot, prepared with traditional Chinese craftsmanship by our master chef. (1a,2,4,12,15)

Slow-braised, tender pork belly layered with fragrant preserved mustard greens, cooked in a rich , savory- sweet sauce. Melt-in-your-mouth soft , infused with deep umami flavour,perfectly balanced with the slight sweetness and tanginess of the preserved vegetables (1a,2,4,10,15)

Classic stir-fried Chinese dish made with chicken cubes, cashew nuts, chilly peppers and homemade Gong Bao Sauce. (1a,2,4,14a,15)

Stir-fried beef, black Bean sauce, mushrooms and peppers, served in hot plate. (1a,2,4,15)

Sichuan style crispy chicken bites stir fried with mountain of fragrant dried chillies, Sichuan peppercorn , peanut and scallion for a bold , numbing heat. (1a,2,4,8,15)

Sichuan style silken tofu in a rich, spicy bean paste sauce with minced meat , Sichuan peppercorn and chili oil.. (1a,2,4,15)

Lightly crispy prawn glazed in a refined Sichuan-style sweet , sour , and mildly spicy garlic sauce - elegant, bold , and irresistibly aromatic. (1a,2,4,15)

Sweet & savoury roasted pork, most popular roasted meat in Cantonese cuisine. (1a,2,4,15)

Deep fried chicken filet with house katsu curry sauce. Board Bia certified Irish chicken, from Glen Valley. (1a,2,7,15)

ender beef slices cooked in a rich, spicy broth, cooked with smooth, silky tofu pudding. (1a,2,4,5,15)