Big Fan Bao

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Tofu and edamame croquettes served with jade sauce and pickled pink onion.

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Marinated chicken thigh served with kimchi and hot Sichuan mayo.

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Curried chickpea croquettes served with pickled cauliflower and mango salsa.

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Pork served with garlic chive, ginger, and mixed leaves.

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Beyond meat served with garlic chive, ginger, and mixed leaves.

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Scamorza cheese and squash wontons served with plum sauce.

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Pork dumplings filled with minced pork and chicken stock.

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Squid ink dumplings with langoustine, pork, truffle, and langoustine broth.

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Beef shin, tongue, and honeycomb tripe in Sichuan sauce with celery and peanut.

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Prawns on sourdough bread served with pickled pineapple relish.

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Broccoli, bok choy, and kai lan with garlic soy dressing.

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Featherblade steak served with fermented bean and ufra pepper.

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Taiwanese style chicken with honey soy garlic butter.

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Taiwanese style chicken with chilli sauce.

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Deep-fried mantou served with coconut condensed milk.

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