LUO LAO MA Sichuan Restaurant 骆老妈

Most ordered right now.

• Twice-Cooked Pork 家常回锅肉

  S$ 11.82S$ 13.90

  Twice-Cooked Pork (Hui Guo Rou) is the most famous home-style dish in Sichuan cuisine, known for its bright red color, fatty-but-not-greasy texture, and savory, slightly spicy flavor. To prepare, pork belly or pork shoulder with skin is boiled until just cooked, then sliced thinly. The slices are stir-fried until they curl into a "lampwick" shape. Pixian broad bean paste, fermented black beans, sweet bean sauce, and garlic sprouts are added and quickly stir-fried over high heat. The finished dish is rich in pork aroma, with fragrant garlic sprouts and a mildly spicy, slightly sweet aftertaste. It is one of the most classic and beloved rice accompaniments. 回锅肉是川菜的第一家常名菜，特点是色泽红亮、肥而不腻、咸鲜微辣。做法将带皮五花肉或二刀肉煮至断生，切成薄片，入锅煸炒至肉片卷起呈“灯盏窝”状，再加入郫县豆瓣酱、豆豉、甜面酱、青蒜苗等配料大火快炒。成菜肉香浓郁，蒜苗清香，微辣回甜，是最经典的下饭菜之一。
  

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• Fried Rice with Cured Pork 腊肉炒饭

  S$ 9.18S$ 10.80

  Stir-fried Rice with Cured Meat (La Rou Chao Fan) is a homestyle fried rice dish known for its savory, smoky flavor and distinct, separate grains of rice. To prepare, diced cured meat is stir-fried until its fat renders, then eggs, day-old rice, and mixed vegetables (such as corn, peas, and carrots) are added and tossed over high heat. A little light soy sauce or salt is added for seasoning, and the dish is finished with chopped scallions. The rendered fat from the cured meat coats each grain of rice, resulting in a fragrant, flavorful, and satisfying dish. 腊肉炒饭是一道家常主食，特点是咸香浓郁����熏风味、米饭粒粒分明。做法将腊肉切丁煸炒出油，加入鸡蛋、隔夜米饭、蔬菜粒（如玉米、青豆、胡萝卜）大火翻炒，调入少许生抽或盐，撒上葱花即可。成菜腊肉油脂渗入米饭，香气扑鼻，口感丰富。
  

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• Luo Lao Ma Secret Recipe Roast Chicken 独家秘制烤鸡

  S$ 25.41S$ 29.90

  The chicken skin is roasted to a golden, crispy perfection, while the meat remains tender and juicy. Even the chicken breast, which often tends to be dry, is firm yet not tough. The subtle fragrance of fruitwood blends beautifully with the savory aroma of the meat, creating a rich, lingering flavor. Served with a side of secret dipping sauce, it perfectly cuts through the richness and adds layers of texture. 鸡皮烤得金黄酥脆，肉质却依然保持鲜嫩多汁，就连通常容易变柴的鸡胸肉也能做到紧实不干柴。果木的清香和肉香融合得很好，入口肉香浓��，令人回味。配上一碟秘制蘸酱，能很好地解腻并丰富口感层次。
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• Luo Lao Ma Pork Trotters Soup 老妈蹄花汤

  S$ 16.06S$ 18.90

  Laoma Pig Trotters (Stewed Pig Trotters with Kidney Beans) is a classic Sichuan stew featuring pig trotters and white kidney beans, known for its milky white broth and tender, melt-in-your-mouth texture. To prepare, blanched pig trotters are simmered for hours with soaked kidney beans, ginger, scallions, and Sichuan peppercorns until the meat falls off the bone and the beans become creamy. The finished dish has a rich, white soup; the trotters are incredibly soft and often served with a dipping sauce made of chili oil, soy sauce, and other seasonings, adding a savory, spicy kick that cuts through the richness. Packed with collagen, this nourishing and delicious dish is a famous late-night snack or home-style comfort soup in Chengdu. 老妈蹄花是一道经典的川式炖品，以猪蹄和白芸豆为主料，特点是汤白肉烂、软糯香浓。做法将猪蹄焯水后与泡发的芸豆、姜、葱、花椒等一同入锅，慢火炖煮数小时至猪蹄软烂脱骨、芸豆绵密起沙。成菜汤汁浓白，蹄花入口即化，蘸上红油、酱油等调制的蘸水，咸鲜香辣，解腻又过瘾。这道菜胶原蛋白丰富，既滋补又美味，是成都知名的夜宵或家常滋补汤菜。
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• Yuxiang shredded pork 鱼香肉丝

  S$ 11.82S$ 13.90

  Yuxiang shredded pork is a classic Sichuan dish. It features tender pork strips, wood ear mushrooms, carrots, and bamboo shoots, stir-fried with pickled chilies, vinegar, sugar, and soy sauce to create a tangy, sweet, and slightly spicy “fish-flavored” sauce (though no fish is used). It’s savory, appetizing, and full of texture. 一道经典的川菜，以猪里脊肉丝、木耳、胡萝卜和笋丝为主料，搭配泡椒、醋、糖、酱油等调出独特的“鱼香”味——酸、甜、微辣，其实并没有鱼。口感鲜嫩，酸甜开胃。
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• Stir-Fried Cabbage 手撕包菜

  S$ 11.82S$ 13.90

  Hand-Torn Cabbage (Shou Si Bao Cai) is a classic Hunan-style home-style dish, known for its crisp, refreshing texture and appetizing sour-and-spicy flavor. To prepare, cabbage is torn into small pieces by hand (instead of cutting with a knife, which creates uneven edges that better absorb the flavors). In a wok, dried chilies, sliced garlic, and Sichuan peppercorns are stir-fried until fragrant. The torn cabbage is added and quickly tossed over high heat. A splash of black or aromatic vinegar is drizzled along the sides of the wok, followed by light soy sauce, salt, and a little sugar. The dish is stir-fried until the cabbage is just cooked but still crisp. The finished cabbage is tender-crisp, with a perfectly balanced sour and spicy taste—an excellent companion to rice. 手撕包菜是一道经典的湘菜家常菜，特点是爽脆微辣、酸香开胃。做法将包菜（卷心菜）用手撕成小片（不用刀切，以保留不规则断面更易入味），锅中放油，下干辣椒、蒜片、花椒爆香，放入包菜大火快速翻炒，沿锅边淋入香醋或陈醋，加生抽、盐、少许糖调味，炒至断生即可出锅。成菜包菜脆嫩，酸辣适口，非常下饭。
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• Intangible Cultural Heritage Spicy Poached Fish with Black Bean Curd 非遗：黑豆花水煮鱼

  S$ 35.27S$ 41.50

  Intangible Cultural Heritage Black Tofu Pudding Boiled Fish is an innovative dish that blends traditional ICH techniques with Sichuan cuisine. It features black tofu pudding made using ICH-certified methods (e.g., black soybeans and bittern, resulting in a silky, smooth, and delicate texture), paired with freshly sliced live fish, both simmered together in a spicy, numbing red broth. The finished dish combines the numbing, spicy, fresh, and tender qualities of boiled fish with the rich, earthy aroma of black tofu pudding. The tofu pudding absorbs the broth's flavors especially well, offering a rich, layered mouthfeel. It preserves the traditional charm of handmade ICH tofu pudding while adding the refreshing kick of boiled fish, making it a signature dish rich in both cultural heritage and delicious taste. 非遗黑豆花水煮鱼是一道融合传统非遗技艺与川菜风味的创新菜。它选用非遗工艺制作的黑豆花（如用黑豆、卤水点制，嫩滑绵密），搭配现杀的活鱼片，在麻辣红汤中同煮。成菜兼具水煮鱼的麻、辣、鲜、嫩与黑豆花的醇厚豆香，豆花吸饱汤汁后尤为入味，口感层次丰富，既保留了非遗手工豆花的传统韵味，又增添了水煮鱼的鲜爽刺激，是一道文化底蕴与美味兼具的招牌菜。
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• Luo Lao Ma Pork Trotters Soup 老妈蹄花汤

  S$ 16.06S$ 18.90

  Laoma Pig Trotters (Stewed Pig Trotters with Kidney Beans) is a classic Sichuan stew featuring pig trotters and white kidney beans, known for its milky white broth and tender, melt-in-your-mouth texture. To prepare, blanched pig trotters are simmered for hours with soaked kidney beans, ginger, scallions, and Sichuan peppercorns until the meat falls off the bone and the beans become creamy. The finished dish has a rich, white soup; the trotters are incredibly soft and often served with a dipping sauce made of chili oil, soy sauce, and other seasonings, adding a savory, spicy kick that cuts through the richness. Packed with collagen, this nourishing and delicious dish is a famous late-night snack or home-style comfort soup in Chengdu. 老妈蹄花是一道经典的川式炖品，以猪蹄和白芸豆为主料，特点是汤白肉烂、软糯香浓。做法将猪蹄焯水后与泡发的芸豆、姜、葱、花椒等一同入锅，慢火炖煮数小时至猪蹄软烂脱骨、芸豆绵密起沙。成菜汤汁浓白，蹄花入口即化，蘸上红油、酱油等调制的蘸水，咸鲜香辣，解腻又过瘾。这道菜胶原蛋白丰富，既滋补又美味，是成都知名的夜宵或家常滋补汤菜。

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• Sizzling Pork Aorta 火爆黄喉

  S$ 31.36S$ 36.90

  Sizzling Beef Aorta with Chives is a quick, high-heat stir-fry dish from Sichuan-Chongqing cuisine, characterized by crisp, tender texture and intense wok aroma (wok hei). To prepare it, beef aorta (yellow throat) is cut into strips or scored with a knife, quickly blanched, and drained. Chives are cut into sections. Using a very hot wok with plenty of oil, ginger, garlic, pickled chilies, or dried chilies are first stir-fried until fragrant. The beef aorta is added and stir-fried vigorously over high heat for about ten seconds, followed by the chive sections, which are quickly tossed in. Seasonings such as salt, light soy sauce, and a little sugar are added, and the dish is immediately removed from the wok. The finished dish features beef aorta that is crunchy, resilient, and springy, paired with sweet, tender chives. The textures complement each other perfectly, and the spicy, aromatic flavors are infused with the fragrance of chives – an excellent accompaniment to rice or alcoholic drinks. 火爆黄喉（韭黄版）是一道川渝风味的急火快炒菜，特点是脆嫩爽口、锅气十足。做法将牛黄喉切条或花刀，快速焯水后沥干；韭黄切段。热锅猛油，下姜蒜、泡椒或干辣椒爆香，放入黄喉大火爆炒十几秒，再加入韭黄段快速翻炒，调味（盐、生抽、少许糖）后立即出锅。成菜黄喉脆韧弹牙，韭黄清甜软嫩，两者口感相得益彰，香辣中带着韭香，是一道极佳的下酒或下饭菜。
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• Luo Lao Ma Secret Recipe Roast Chicken 独家秘制烤鸡

  S$ 25.41S$ 29.90

  The chicken skin is roasted to a golden, crispy perfection, while the meat remains tender and juicy. Even the chicken breast, which often tends to be dry, is firm yet not tough. The subtle fragrance of fruitwood blends beautifully with the savory aroma of the meat, creating a rich, lingering flavor. Served with a side of secret dipping sauce, it perfectly cuts through the richness and adds layers of texture. 鸡皮烤得金黄酥脆，肉质却依然保持鲜嫩多汁，就连通常容易变柴的鸡胸肉也能做到紧实不干柴。果木的清香和肉香融合得很好，入口肉香浓��，令人回味。配上一碟秘制蘸酱，能很好地解腻并丰富口感层次。

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• Luo Lao Ma Fresh Pot Rabbit 老妈鲜锅兔

  S$ 31.36S$ 36.90

  Fresh Pot Rabbit (Xian Guo Tu) is a classic dish from Zigong, Sichuan. The rabbit meat is tender and smooth, with a fresh and spicy flavor. It's quickly stir-fried with young ginger, red and green bird's eye chili peppers, and Sichuan peppercorns, then briefly cooked in broth. The soup is bright red, the rabbit meat is snowy white. Each bite is fresh, fragrant, tender, and refreshingly spicy. 鲜锅兔是四川自贡的经典菜，兔肉嫩滑、味道鲜辣。用仔姜、青红小米辣、花椒等爆炒后加汤快煮，汤汁红亮，兔丁雪白，入口鲜香嫩滑，辣得清爽过瘾。
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• Lemon Pickled Cabbage Fish 柠檬酸菜鱼

  S$ 35.27S$ 41.50

  Lemon Pickled Cabbage Fish is an innovative Sichuan dish with a sour, spicy, and refreshing flavor, complemented by a hint of citrus. It builds upon the traditional pickled cabbage fish by adding fresh lemon slices or juice. Typically, thinly sliced black bass or catfish fillets are marinated with egg white and starch, then gently poached. The broth is made by stir-frying pickled mustard greens, pickled chilies, ginger, and garlic, then simmering with stock. Finally, the fish slices and lemon slices are added and cooked briefly, garnished with cilantro or red/green chili rings. The finished dish features tender, smooth fish slices, a golden broth, crisp pickled greens, and a bright, refreshing lemon aroma that cuts through the richness, making the sour and spicy flavors milder and more balanced. It is especially enjoyable in summer. 柠檬酸菜鱼是一道酸辣开胃、带有清新果香的创新川菜。它在传统酸菜鱼的基础上加入了柠檬片或柠檬汁，做法通常将黑鱼或巴沙鱼片成薄片，用蛋清、淀粉腌制后滑煮，汤底用酸菜、泡椒、姜蒜炒香后加高汤熬制，最后放入鱼片和柠檬片稍煮，点缀香菜或青红椒圈。成菜鱼片嫩滑，汤色金黄，酸菜爽脆，柠檬的清香中和了油腻感，使酸辣味更柔和清爽，尤其适合夏季食用。
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• Pan-fried Chicken with Green Peppers 青椒小煎鸡

  S$ 25.41S$ 29.90

  Geleshan Spicy Chicken is a classic Chongqing river-town dish known for its numbing, spicy, crispy, and aromatic flavors, with a bright red color. To prepare it, diced chicken thighs or chicken pieces are marinated, deep-fried until crispy on the outside and tender inside, then stir-fried with a generous amount of dried chili peppers, Sichuan peppercorns, ginger, and garlic. The final dish has more chilies than chicken, and you have to "hunt" for the chicken pieces among the pile of red chilies. The chicken is fragrant, crispy, and numbing-spicy, leaving a long-lasting aftertaste. Originating from Geleshan in Chongqing, this dish embodies the Sichuan cuisine style of "numbing, spicy, fragrant, and dry-fragrant," making it a great companion to rice or liquor. 青椒小煎鸡是一道四川或重庆风味的家常小炒，特点是麻辣鲜香、干香微脆。做法通常将鸡腿肉或鸡胸肉切小丁，腌制后下锅煸炒至表面焦黄，再加入大量青椒圈、泡椒、姜蒜和少许花椒、豆瓣酱一同快速翻炒。成菜鸡肉干香紧实，青椒脆嫩爽口，辣味适中且带有泡椒的酸香，非常开胃下饭。这道菜制作快捷，适合家庭日常烹制。
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• Geleshan Spicy Chicken 歌乐山辣子鸡

  S$ 25.41S$ 29.90

  Geleshan Spicy Chicken is a classic Chongqing river-town dish known for its numbing, spicy, crispy, and aromatic flavors, with a bright red color. To prepare it, diced chicken thighs or chicken pieces are marinated, deep-fried until crispy on the outside and tender inside, then stir-fried with a generous amount of dried chili peppers, Sichuan peppercorns, ginger, and garlic. The final dish has more chilies than chicken, and you have to "hunt" for the chicken pieces among the pile of red chilies. The chicken is fragrant, crispy, and numbing-spicy, leaving a long-lasting aftertaste. Originating from Geleshan in Chongqing, this dish embodies the Sichuan cuisine style of "numbing, spicy, fragrant, and dry-fragrant," making it a great companion to rice or liquor. 歌乐山辣子鸡是一道经典的重庆江湖菜，特点是麻辣酥香、色泽红亮。做法是将鸡腿肉或鸡块切丁腌制后，炸至外酥里嫩，再与大量干辣椒、花椒、姜蒜一同爆炒。成菜辣椒多于鸡肉，需在红亮的辣堆里“寻找”鸡丁，吃起来焦香麻辣，回味悠长。这道菜起源于重庆歌乐山，体现了川菜“麻辣鲜香、干香浓郁”的风格，非常下饭下酒。
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• Kung Pao Shrimp 宫保虾仁

  S$ 25.41S$ 29.90

  Classic kung pao shrimp, stir-fried with peanuts, vegetables, and a savory-spicy sauce for a delightful taste. 经典的宫保虾，与花生、蔬菜和鲜香辛辣的酱汁一起翻炒，味道鲜美。
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• Stir-fried Clams with Bullfrog 花甲炒牛蛙

  S$ 27.63S$ 32.50

  Stir-fried Clams with Bullfrog is a creative dish that combines seafood and freshwater ingredients, characterized by savory, mildly spicy flavors and a double dose of tenderness. To prepare, bullfrog is cut into pieces, marinated, and quickly stir-fried in oil until just cooked. Clams are blanched until they open. In a separate wok, ginger, garlic, fresh chili (e.g., Xiaomila or red/green peppers) are stir-fried until fragrant, then the bullfrog and clams are added and tossed over high heat. Seasonings such as light soy sauce, oyster sauce, a little sugar, and perilla or Thai basil are added for aroma, and a light cornstarch slurry is used to finish. The finished dish features tender, bouncy bullfrog meat and plump, juicy clams, with the two kinds of umami permeating each other. It is spicy and appetizing, making an excellent accompaniment to rice or alcoholic drinks. 花甲炒牛蛙是一道融合海鲜与河鲜的创意小炒，特点是咸鲜微辣、双重嫩滑。做法通常将牛蛙切块腌制后过油滑熟，花甲焯水至开口。另起锅爆香姜蒜、小米辣或青红椒，放入牛蛙和花甲大火快炒，加入生抽、蚝油、少许白糖和紫苏或九层塔提香，勾薄芡出锅。成菜牛蛙肉质细嫩弹牙，花甲鲜美多汁，两种鲜味互相渗透，香辣开胃，下饭下酒皆宜。
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• Braised Duck with Fresh Bamboo Shoots in Sauce 鲜笋酱烧鸭

  S$ 21.68S$ 25.50

  Braised Duck with Fresh Bamboo Shoots in Soy Bean Paste is a savory and rich home-style dish. It combines tender spring bamboo shoots with duck meat, slowly braised with a savory sauce (such as soy bean paste and light soy sauce). The duck becomes soft and flavorful, while the bamboo shoots remain crisp and refreshing, cutting through the richness. The aroma of the sauce fully permeates the ingredients, making it a perfect match for steamed rice. Key tips: stir-fry the duck first to remove any gamey smell, and blanch the fresh bamboo shoots to eliminate any astringency. 鲜笋酱烧鸭是一�����咸鲜浓郁的家常硬菜。它用春季脆嫩的鲜笋搭配鸭肉，通过酱料（如黄豆酱、酱油）红烧焖煮。鸭肉软糯入味，笋块爽脆解腻，酱香完全渗入食材，特别适合拌饭吃。关键技巧在于鸭肉先煸炒去腥，鲜笋需焯水去除涩味。

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• Peppercorn and Scallion Eel 椒麻鳝鱼

  S$ 35.27S$ 41.50

  Pepper-Spiced Eel (Jiao Ma Shan Yu) is a Sichuan-style dish known for its numbing, spicy, and aromatic flavors. Fresh eel is deboned, cut into sections, then quickly stir-fried or braised with dried Sichuan peppercorns, green Sichuan peppercorns, and chili peppers. The finished dish has an intense, fragrant numbing heat. The eel is tender and smooth, with a bold peppery taste—first numbing, then spicy—making it incredibly appetizing with rice. Key tips: the eel must be prepared and cooked while alive, and the peppercorns and chilies should be bloomed in hot oil to release their full aroma. 椒麻鳝鱼是���道麻辣鲜香的川式风味菜。选用鲜活的鳝鱼去骨切段，搭配干花椒、青花椒和辣椒一同爆炒或烧制。成菜麻香浓郁，鳝鱼肉质嫩滑爽口，椒麻味突出，入口先麻后辣，非常开胃下饭。关键点在于鳝鱼要现杀现烹，花椒和辣椒需用热油激发出香气。
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• Braised Pork Intestines with Peas 豌豆烧肥肠

  S$ 21.68S$ 25.50

  Braised Pork Intestines with Peas is a home-style stew from Sichuan-Chongqing cuisine, known for its tender, glutinous intestines and creamy, melt-in-your-mouth peas. To prepare, cleaned pork intestines are blanched, cut into sections, and stir-fried until their fat renders. Ginger, garlic, star anise, cassia bark, and broad bean paste are added for aroma. Fresh or dried peas (the latter soaked in advance) are added along with stock or water. The mixture is simmered over low heat until the intestines are very soft and the peas become creamy. The finished dish features a thick, rich sauce; the intestines are infused with savory and slightly spicy flavors, while the peas offer a sweet, powdery texture. It is an excellent accompaniment to rice or noodles. 豌豆烧肥肠是一道川渝风味的家常炖菜，特点是肥肠软糯、豌豆绵沙。做法将猪大肠处理干净后焯水切段，入锅煸炒出油，加入姜蒜、八角、桂皮、豆瓣酱等香料炒香，再放入鲜豌豆或干豌豆（需提前泡发），加高汤或水小火慢烧至肥肠软烂、豌豆起沙。成菜汤汁浓稠，肥肠吸满酱香，豌豆清甜粉糯，咸鲜微辣，拌饭拌面皆宜。
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• Mapo Tofu 麻婆豆腐

  S$ 11.82S$ 13.90

  Mapo Tofu is one of the most iconic dishes of Sichuan cuisine, known for its numbing, spicy, hot, and aromatic flavors with silky soft tofu. To prepare, tender tofu is cut into cubes and blanched. Ground beef (or pork) is stir-fried until fragrant and slightly crispy, then Pixian broad bean paste, fermented black beans, chili powder, and ground Sichuan peppercorns are added to create a rich red oil. The tofu is added along with a little stock or water, simmered gently to absorb the flavors, and finally thickened with a cornstarch slurry. The dish is garnished with garlic sprouts or scallions. The finished dish features a bright red color and a perfect balance of numbing, spicy, hot, tender, and aromatic sensations—an excellent companion to steamed rice. 麻婆豆腐是川菜的代表菜之一，特点是麻辣烫香、豆腐嫩滑。做法将嫩豆腐切块焯水，锅中用牛肉末（或猪肉末）煸炒出油，加入郫县豆瓣酱、豆豉、辣椒面、花椒面等炒出红油，再下豆腐和少量高汤或水，小火煮至入味，最后用水淀粉勾芡，撒上青蒜苗或葱花。成菜色泽红亮，集麻、辣、烫、嫩、香于一体，十分下饭。

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• Twice-Cooked Pork 家常回锅肉

  S$ 11.82S$ 13.90

  Twice-Cooked Pork (Hui Guo Rou) is the most famous home-style dish in Sichuan cuisine, known for its bright red color, fatty-but-not-greasy texture, and savory, slightly spicy flavor. To prepare, pork belly or pork shoulder with skin is boiled until just cooked, then sliced thinly. The slices are stir-fried until they curl into a "lampwick" shape. Pixian broad bean paste, fermented black beans, sweet bean sauce, and garlic sprouts are added and quickly stir-fried over high heat. The finished dish is rich in pork aroma, with fragrant garlic sprouts and a mildly spicy, slightly sweet aftertaste. It is one of the most classic and beloved rice accompaniments. 回锅肉是川菜的第一家常名菜，特点是色泽红亮、肥而不腻、咸鲜微辣。做法将带皮五花肉或二刀肉煮至断生，切成薄片，入锅煸炒至肉片卷起呈“灯盏窝”状，再加入郫县豆瓣酱、豆豉、甜面酱、青蒜苗等配料大火快炒。成菜肉香浓郁，蒜苗清香，微辣回甜，是最经典的下饭菜之一。

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• Poached Beef in Hot Chili Oil 水煮牛肉

  S$ 21.68S$ 25.50

  Poached Sliced Beef in Hot Chili Oil (Shui Zhu Niu Rou) is a classic Sichuan dish known for its numbing, spicy, and aromatic flavors with incredibly tender beef. To prepare, thinly sliced beef tenderloin is marinated with egg white and starch, then quickly poached in a boiling red chili oil broth made with Pixian broad bean paste, Sichuan peppercorns, and dried chilies. Finally, hot oil is poured over the top to release the aromas. Crisp vegetables such as bean sprouts, celery, or leafy greens are often used as a bed. The finished dish features a bright red, glistening broth and silky, melt-in-your-mouth beef, delivering a powerful numbing-spicy kick that exemplifies the Sichuanese characteristics of "numbing, spicy, hot, and tender." 水煮牛肉是一道经典的川菜，特点是麻辣鲜香、牛肉嫩滑。做法将牛里脊肉切成薄片，用蛋清、淀粉等腌制后，在滚烫的郫县豆瓣酱、花椒、干辣椒等熬制的红油汤中快速滑熟，最后淋上热油激发出香气。垫底的蔬菜常用豆芽、芹菜或青菜。成菜汤汁红亮，牛肉入口即化，麻辣过瘾，是川菜“麻、辣、烫、嫩”的典型代表。
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• Sweet&Sour Pork 糖醋里脊

  S$ 15.72S$ 18.50

  Sweet and Sour Pork (Tang Cu Li Ji) is a classic dish from Zhejiang or Shandong cuisine, known for its crispy exterior, tender interior, and perfectly balanced sweet-and-sour flavor. To prepare, pork tenderloin is cut into strips, marinated with salt and cooking wine, then coated with starch or batter and deep-fried until golden and crispy. In a wok, a thick sweet-and-sour sauce is made by cooking sugar, vinegar, tomato ketchup, and cornstarch slurry. The fried pork strips are quickly tossed in the sauce until evenly coated, then garnished with toasted white sesame seeds or scallions. The finished dish features a bright red color and an appetizing sweet-and-sour taste, loved by both children and adults. 糖醋里脊是一道经典的浙菜或鲁菜，特点是外酥里嫩、酸甜可口。做法将猪里脊肉切条，用盐、料酒腌制后裹上淀粉或面糊，入油锅炸至金黄酥脆捞出。锅中留底油，调入糖、醋、番茄酱、水淀粉等熬成浓稠的糖醋汁，倒入炸好的里脊快速翻炒均匀，撒上熟白芝麻或葱花即成。成菜色泽红亮，酸甜开胃，老少皆宜。
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• Yuxiang shredded pork 鱼香肉丝

  S$ 11.82S$ 13.90

  Yuxiang shredded pork is a classic Sichuan dish. It features tender pork strips, wood ear mushrooms, carrots, and bamboo shoots, stir-fried with pickled chilies, vinegar, sugar, and soy sauce to create a tangy, sweet, and slightly spicy “fish-flavored” sauce (though no fish is used). It’s savory, appetizing, and full of texture. 一道经典的川菜，以猪里脊肉丝、木耳、胡萝卜和笋丝为主料，搭配泡椒、醋、糖、酱油等调出独特的“鱼香”味——酸、甜、微辣，其实并没有鱼。口感鲜嫩，酸甜开胃。

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• Stir-fried beef with pickled radish 酸萝卜炒牛肉

  S$ 18.70S$ 22

  Stir-fried Beef with Pickled Radish is a Hunan-style home-cooked dish known for its sour, spicy, crisp, and refreshing flavors, paired with tender and smooth beef. To prepare, thinly sliced beef is marinated with light soy sauce and cornstarch, then quickly stir-fried until just cooked and set aside. Shredded or thinly sliced pickled radish is stir-fried with minced garlic and fresh chili (e.g., Xiaomila or dried chilies) until fragrant. The beef is returned to the wok, tossed over high heat with a little sugar and oyster sauce for added savoriness, and finished with garlic sprouts or cilantro. The finished dish features crisp, appetizing pickled radish and tender, juicy beef, with a perfect balance of sour and spicy notes—an excellent accompaniment to steamed rice. 酸萝卜炒牛肉是一道湘菜风味的家常小炒，特点是酸辣脆爽、牛肉嫩滑。做法将牛肉切薄片，用生抽、淀粉等腌制后滑油至变色盛出；酸萝卜切丝或薄片，入锅与蒜末、小米辣或干辣椒爆香，再倒入牛肉大火快炒，加少许糖、蚝油提鲜，撒入青蒜苗或香菜即可出锅。成菜酸萝卜爽脆开胃，牛肉细嫩不柴，酸辣交融，非常下饭。
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• Braised Pork Ribs with Baby Potatoes 小土豆烧排骨

  S$ 17.85S$ 21

  Braised Pork Ribs with Baby Potatoes is a home-style stew known for its tender ribs and creamy, melt-in-your-mouth baby potatoes. To prepare, blanched pork ribs are stir-fried until lightly browned, then seasoned with ginger, garlic, star anise, soy sauce, and sugar. Whole baby potatoes (often with skin on for extra flavor) are added, and the dish is simmered with water until the ribs are fall-off-the-bone tender and the potatoes are soft and infused with the meaty broth. The finished dish is rich in savory sauce, with potatoes absorbing the delicious flavors of the ribs, creating a satisfying and comforting meal that pairs perfectly with rice. 小土豆烧排骨是一道家常炖菜，特点是排骨软烂、小土豆绵糯。做法将排骨焯水后煸炒至微黄，加入姜蒜、八角、酱油、糖等调味，再放入洗净的小土豆（不去皮更香），加水小火慢炖至排骨脱骨、土豆入口即化。成菜酱香浓郁，土豆吸饱肉汁，咸鲜回甘，非常下饭。
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• Stir-fried Fresh Bamboo Shoots with Cured Pork 鲜笋炒腊肉

  S$ 21.68S$ 25.50

  Stir-fried Fresh Bamboo Shoots with Cured Meat is a classic home-style dish from Hunan or Sichuan-Chongqing cuisine, characterized by savory, fragrant, crisp, and tender textures, rich but not greasy. To prepare, sliced cured meat is first stir-fried until its fat turns translucent and slightly curled. Fresh bamboo shoots are sliced and blanched to remove any bitterness. In the remaining oil, garlic slices, dried chilies, or garlic sprouts are stir-fried until fragrant, then the cured meat and bamboo shoots are added and tossed over high heat. A little light soy sauce and sugar are added for seasoning. The finished dish features cured meat that is fatty but not greasy, with a smoky, savory flavor, and bamboo shoots that are crisp, refreshing, and subtly sweet. The combination complements each other perfectly, making it an excellent dish to serve with rice. 鲜笋炒腊肉是一道经典的湘菜或川渝家常菜，特点是咸香脆嫩、油润不腻。做法将腊肉切片，先煸炒出油至透明微卷；鲜笋切片焯水去除涩味。锅中留底油，爆香蒜片、干辣椒或青蒜，再下腊肉和笋片大火快炒，加少许生抽、白糖调味即可。成菜腊肉肥而不腻、烟熏咸香，笋片爽脆清甜，两者搭配相得益彰，非常下饭。

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• Dry-Fried Pork Intestines 干煸肥肠

  S$ 24.65S$ 29

  Dry-Fried Pork Intestines ( Bian Fei Chang) is a classic Sichuan dish known for its dry, fragrant, numbing, and spicy flavors, with a crispy exterior and tender interior. To prepare, pork intestines are first braised until tender, then cut into sections and stir-fried until the surface turns golden brown and crispy, rendering out excess fat. Dried chilies, Sichuan peppercorns, ginger, garlic, and green peppers or celery are added and quickly stir-fried over high heat. The finished dish features intestines that are crispy, chewy, and intensely aromatic with a numbing-spicy kick, free of any greasy or gamey taste. It is an excellent accompaniment to both rice and alcoholic drinks. 煸肥肠是一道经典的川菜，特点是干香麻辣、外酥里嫩。做法将猪大肠先卤煮至熟软，切段后入锅煸炒至表面焦黄、油脂析出，再加入辣椒、花椒、姜蒜、青椒或芹菜等配料大火快炒。成菜肥肠酥脆有嚼劲，香辣浓郁，毫无腥腻，是一道极佳的下酒下饭菜。
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• Braised Beef with Tomatoes 番茄烩牛肉

  S$ 18.70S$ 22

  Braised Beef with Tomatoes is a tangy, sweet, and appetizing home-style dish, characterized by tender, fall-apart beef and a rich, flavorful sauce. To prepare, beef brisket or tenderloin is cut into chunks, blanched, and stir-fried briefly. Fresh peeled tomato chunks are added and cooked until they release a red pulp. Tomato paste, ginger, scallions, a little sugar, and enough water are added, then the dish is simmered over low heat until the beef is very tender and the tomatoes have almost melted into a thick, glossy sauce. The finished dish features a bright red color and a well-balanced sweet, tangy, and savory flavor. The beef is coated with the fruity aroma of tomatoes, making it an excellent companion to rice, noodles, or even bread for dipping. 番茄烩牛肉是一道酸甜开胃的家常菜，特点是牛肉软烂、汤汁浓郁。做法将牛腩或牛里脊切块焯水后煸炒，加入去皮番茄块炒出红油，再加番茄酱、姜葱、少许糖和足量水，小火慢烩至牛肉酥软、番茄几乎融化成浓稠酱汁。成菜色泽红亮，酸甜咸鲜平衡，牛肉裹满番茄的果香，既下饭又适合拌面或蘸面包。
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• Tomato Stir-fried with Eggs 西红柿炒蛋

  S$ 11.82S$ 13.90

  Scrambled Eggs with Tomatoes is a classic Chinese home-style dish, known for its sweet-and-sour flavor, tender eggs, and juicy tomatoes. To prepare, beaten eggs are scrambled until just set and set aside. In the same wok, tomato chunks are stir-fried until soft and juicy, then the eggs are returned and tossed together with salt and a little sugar. The dish is garnished with chopped scallions. With its bright red-and-yellow appearance, appetizing sweet-and-sour taste, simple preparation, and good nutrition, it is often the first dish many people learn to cook. 西红柿炒蛋是一道国民家常菜，特点��酸甜可口、嫩滑多汁。做法将��蛋打散炒熟盛出，锅中再放油炒西红柿块至软烂出汁，倒入鸡蛋，加盐、少许糖翻炒均匀，撒上葱花即可。成菜红黄相间，色泽亮丽，酸甜开胃，做法简单又营养，是许多人学会的第一道菜。
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• Nourishing Yam Stew 山药养生烩

  S$ 15.72S$ 18.50

  Yam paired with various vegetables offers a soft, smooth texture and is gentle, soothing to the stomach. 山药和各类蔬菜搭配，口感绵柔，温和养胃。
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• Stir-Fried Cabbage 手撕包菜

  S$ 11.82S$ 13.90

  Hand-Torn Cabbage (Shou Si Bao Cai) is a classic Hunan-style home-style dish, known for its crisp, refreshing texture and appetizing sour-and-spicy flavor. To prepare, cabbage is torn into small pieces by hand (instead of cutting with a knife, which creates uneven edges that better absorb the flavors). In a wok, dried chilies, sliced garlic, and Sichuan peppercorns are stir-fried until fragrant. The torn cabbage is added and quickly tossed over high heat. A splash of black or aromatic vinegar is drizzled along the sides of the wok, followed by light soy sauce, salt, and a little sugar. The dish is stir-fried until the cabbage is just cooked but still crisp. The finished cabbage is tender-crisp, with a perfectly balanced sour and spicy taste—an excellent companion to rice. 手撕包菜是一道经典的湘菜家常菜，特点是爽脆微辣、酸香开胃。做法将包菜（卷心菜）用手撕成小片（不用刀切，以保留不规则断面更易入味），锅中放油，下干辣椒、蒜片、花椒爆香，放入包菜大火快速翻炒，沿锅边淋入香醋或陈醋，加生抽、盐、少许糖调味，炒至断生即可出锅。成菜包菜脆嫩，酸辣适口，非常下饭。

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• Stir-fried Seasonal Greens 炒时令蔬菜

  S$ 11.82S$ 13.90

  Stir-fried Seasonal Vegetables 清炒当季产蔬菜
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• Stir-fried Green Bamboo Shoots 清炒绿鲜笋

  S$ 15.72S$ 18.50

  Stir-fried Fresh Green Bamboo Shoots is a spring seasonal home-style dish known for its crisp, tender, and naturally sweet flavor, with a vibrant green color. To prepare, fresh green bamboo shoots are peeled, sliced or cut into strips, quickly blanched to remove any bitterness, then stir-fried over high heat with garlic slices and a pinch of salt. A dash of sesame oil is added before serving. The finished dish preserves the original fresh taste of the bamboo shoots, offering a crisp texture and a light, sweet flavor—simple, nutritious, and refreshing. 清炒绿鲜笋是一道春季时令家常菜，特点���脆嫩清甜、色泽翠绿。做��将新鲜绿笋去壳切片或切条，快速焯水去除涩味，再用大火热油爆香蒜片或少许盐，放入笋片快速翻炒至熟，出锅前淋少许香油即可。成菜保留了笋的原汁原味，口感爽脆，清淡鲜甜，营养丰富。
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• Tomato Egg Soup 西红柿鸡蛋汤

  S$ 11.82S$ 13.90

  Tomato and Egg Drop Soup is a classic home-style soup known for its sweet-and-sour appetizing taste and light, refreshing flavor. To prepare, tomato chunks are stir-fried until soft and juicy, then water is added and brought to a boil. Beaten eggs are slowly drizzled in to form silky egg flowers. The soup is seasoned with salt, a little sugar, and sesame oil, then garnished with chopped scallions. The finished soup features a bright red-and-yellow appearance, a savory-sour broth, tender egg ribbons, and a comforting, nutritious simplicity. It pairs well with rice or serves as a quick, satisfying soup on its own. 西红柿���蛋汤是一道家常汤品��特点是酸甜开胃、清淡爽口。做法将西红柿切块炒软出汁后加水煮开，淋入打散的蛋液形成蛋花，加盐、少许糖和香油，撒上葱花即成。成菜红黄相间，汤汁鲜中带酸，蛋花嫩滑，简单又营养，适合搭配米饭或作为快手汤羹。
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• White-braised Five-spice Duck 白卤五香鸭

  S$ 17.85S$ 21

  White-Braised Five-Spice Duck is a specialty cold dish known for its elegant pale color, rich five-spice aroma, and firm, flavorful meat. To prepare, a whole cleaned duck is slowly simmered in a "white brine" (made with star anise, cassia bark, Sichuan peppercorns, cloves, fennel seeds, salt, ginger, and scallions, without soy sauce or caramel color) until fully infused with flavors. The duck is then cooled and chopped into pieces. The finished dish features pale skin, savory and firm meat, a deep five-spice fragrance, and a light, non-greasy taste. It is an excellent accompaniment to alcoholic drinks or as part of a cold platter. 白卤五香鸭是一道特色卤味凉菜，特点是色泽淡雅、五香浓郁、鸭肉紧实。做法将整鸭处理干净后，放入用八角、桂皮、花椒、丁香、小茴香等香料与盐、姜葱熬制的白卤水（不加酱油或糖色）中，小火慢卤至入味，捞出晾凉后斩件。成菜鸭皮白净，肉质咸鲜紧实，五香味透骨，清爽不油腻，适合下酒或作为冷盘。
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• Cold Noodles with Shredded Chicken 鸡丝凉面

  S$ 11.82S$ 13.90

  Shredded Chicken Cold Noodles (Ji Si Liang Mian) is a Sichuan-style summer noodle dish known for its smooth, chewy noodles and a numbing-spicy, sweet-and-sour flavor. To prepare, cooked noodles are rinsed in cold water and drained, then topped with shredded chicken breast, cucumber strips, bean sprouts, and other garnishes. A sauce made from sesame paste, light soy sauce, black vinegar, sugar, chili oil, Sichuan pepper powder, and garlic water is poured over the noodles. Toss well before eating. The dish is refreshing and appetizing, with a complex flavor profile that balances spicy, numbing, sweet, and sour notes—perfect for hot summer days. ��丝凉面是一道四川风味的夏季主食小吃，特点是面条爽滑、麻辣酸甜。做法将煮熟的面条过凉水沥干，铺上撕成细丝的鸡胸肉、黄瓜丝、绿豆芽等配料，淋入由芝麻酱、酱油、醋、糖、辣椒油、花椒粉、蒜水等调成的酱汁，拌匀即可。成菜清凉开胃，口感丰富，麻辣中带着酸甜，非常适合夏天食用。
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• Sichuan Liangfen (Cold Mung Bean Jelly) 四川凉粉

  S$ 8.33S$ 9.80

  Sichuan Liangfen (Cold Jelly Noodles) is a classic Sichuan street snack known for its smooth, tender texture and numbing-spicy, sour, and aromatic flavors. It is made by stirring pea or mung bean starch with water into a slurry, then heating and stirring until it becomes thick and translucent. The mixture is poured into a container to cool and set into jelly blocks. The jelly is then scraped into thin noodles or cut into pieces, and topped with a sauce made from chili oil, Sichuan pepper oil, garlic water, light soy sauce, black vinegar, sugar, crushed peanuts, and scallions. The dish is served cold, offering a refreshing, smooth, and appetizingly sour-and-spicy taste—perfect for cooling down and stimulating the appetite in hot summer weather. 四川凉粉是一道经典的川味小吃，特点是滑嫩爽口、麻辣酸香。做法将豌豆淀粉或绿豆淀粉与水调成粉浆，加热搅拌至浓稠透明，倒入容器冷却凝固成凉粉块，再用专用旋子刮成条或切成块，浇上红油辣椒、花椒油、蒜水、酱油、醋、糖、花生碎、葱花等调料。成菜清凉顺滑，酸辣开胃，是夏季消暑解腻的佳品。
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• Deep-fried Peanuts 油炸花生米

  S$ 5.87S$ 6.90

  Deep-Fried Peanuts is a simple home-style side dish or snack, especially popular as an accompaniment to alcoholic drinks. It is known for its crispy, fragrant texture and easy preparation. Raw peanuts are fried in cool or warm oil over low heat until they turn lightly golden and make popping sounds. They are then drained, cooled, and sprinkled with a little salt or sugar. The result is crunchy, savory, and versatile—a classic side dish on many tables. 油炸花生米是一道家常小菜或下酒小食，特点是香脆可口、做法简单。做法将生花生米用凉油或温油下锅，小火慢炸至颜色微黄��发出噼啪声后捞出，沥油晾���，撒上少许盐或糖即可。成菜酥脆咸香，百搭不腻，是餐桌上的经典配菜。
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• Steamed Rice 白米饭

  S$ 1.70S$ 2

  White Rice 白米饭

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• Fried Rice with Cured Pork 腊肉炒饭

  S$ 9.18S$ 10.80

  Stir-fried Rice with Cured Meat (La Rou Chao Fan) is a homestyle fried rice dish known for its savory, smoky flavor and distinct, separate grains of rice. To prepare, diced cured meat is stir-fried until its fat renders, then eggs, day-old rice, and mixed vegetables (such as corn, peas, and carrots) are added and tossed over high heat. A little light soy sauce or salt is added for seasoning, and the dish is finished with chopped scallions. The rendered fat from the cured meat coats each grain of rice, resulting in a fragrant, flavorful, and satisfying dish. 腊肉炒饭是一道家常主食，特点是咸香浓郁����熏风味、米饭粒粒分明。做法将腊肉切丁煸炒出油，加入鸡蛋、隔夜米饭、蔬菜粒（如玉米、青豆、胡萝卜）大火翻炒，调入少许生抽或盐，撒上葱花即可。成菜腊肉油脂渗入米饭，香气扑鼻，口感丰富。

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• Deep-Fried Crispy Pork 现炸酥肉

  S$ 11.82S$ 13.90

  Deep-Fried Crispy Pork (Zha Su Rou) is a traditional Chinese fried dish known for its crispy exterior, tender interior, and aromatic peppercorn flavor. To prepare, pork belly or tenderloin is cut into strips or slices, marinated with ground Sichuan peppercorn, salt, and cooking wine, then coated in a batter made of eggs and sweet potato starch. The pieces are deep-fried over medium-low heat until golden, then briefly fried again at higher oil temperature for extra crispiness. The finished dish can be served with chili powder or more Sichuan peppercorn powder, or added to soups and hot pot. It is fragrant, crispy, and not greasy. 炸酥肉是一道传统中式炸货，特点是外酥里嫩、椒香浓郁。做法将五花肉或里脊肉切条或片，用花椒粉、盐、料酒腌制后，裹上鸡蛋、红薯淀粉调成的面糊，入油锅中小火炸至金黄捞出，待油温升高复炸一次更酥脆。成菜可直接撒辣椒面、花椒粉食用，也可煮汤或涮火锅，香而不腻
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• Bird's Nest & Pear with Tangerine Peel 雪梨炖燕窝

  S$ 7.22S$ 8.50

  Steamed Bird’s Nest with Snow Pear is a nourishing dessert known for its lightly sweet, lung-moistening qualities and soft, smooth texture.The finished dessert features a clear, light broth, tender bird’s nest, and soft, melting pear. It helps relieve dryness and nourish the skin, making it ideal for autumn, winter, or daily wellness. 雪梨炖燕窝是一道滋补甜品，特点是清甜润肺、口感软糯。成菜汤汁清亮，燕窝滑嫩，雪梨绵软，具有润燥养颜的功效，适合秋冬季节或日常保养食用。
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• Pan-fried Dumplings 煎饺

  S$ 11.82S$ 13.90

  Pan-Fried Dumplings (Jian Jiao) are a classic Chinese pastry known for their golden, crispy bottom, chewy top, and juicy, flavorful filling. To prepare, assembled dumplings are first steamed or boiled until partially cooked, then pan-fried until the bottoms turn crispy. Alternatively, they can be raw-fried with water added and covered until cooked, then uncovered to crisp the bottom. The finished dumplings offer a delightful contrast of textures—crunchy and soft—with a savory filling. They are often served with black vinegar or chili oil. 煎饺是一道中式面点，特点是底部金黄酥脆、上部柔韧、内馅鲜嫩��汁。做法将包好的饺子先���或煮至半熟，再放入油锅煎至底部焦脆；也可直接生煎，加水焖熟后收干水分。成菜外皮香脆与软糯并存，馅料咸香可口，常搭配醋或辣椒油食用。
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• Nongfu Spring 550ml*1 农夫山泉550ml*1

  S$ 2.55S$ 3

  Mineral Water 矿泉水
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• Coca-Cola Zero Sugar*1 可口可乐（无糖）*1

  S$ 3.23S$ 3.80

  Coke Zero 无糖可乐
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• Coca-Cola Can 330ml*1 可口可乐330ml*1

  S$ 3.23S$ 3.80

  Coke 330ml 可乐330ml
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• Dayao Orange 480ml*1 大窑橙诺480ml*1

  S$ 4.93S$ 5.80

  Orange-Flavored Sparkling Water 橙味气泡水
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• Dayao Lychee Flavor 480ml*1 大窑荔枝味480ml*1

  S$ 4.93S$ 5.80

  Orange Sparkling Water 气泡水
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• Wang Shan Zha Hawthorn Sparkling Water 望山楂气泡水

  S$ 5.10S$ 6

  Hawthorn Sparkling Water 山楂气泡水
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• Heineken(330ml）*1 喜力330ml *1

  S$ 7.22S$ 8.50

  Beer 啤酒
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• Tiger Beer (325ml)*1 老虎啤酒（325ml）*1）

  S$ 8.07S$ 9.50

  Beer 啤酒
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• Wusu Beer (620ml）乌苏啤酒（620ml）

  S$ 8.93S$ 10.50

  Beer 啤酒
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• Tsingtao Beer(640ml )*1 青岛啤酒640ml*1

  S$ 8.50S$ 10

  Beer 啤酒
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• Harbin Beer(610ml）哈尔滨啤酒660ml

  S$ 8.50S$ 10

  Beer 啤酒
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• Little Lang 45%vol 100ml *1 小郎酒 45%vol100ml *1

  S$ 28.05S$ 33

  Baijiu 白酒
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