Thick, silky, the one everyone grew up on.

Clear and sharp, with white pepper doing the work.

The red one. Chilli oil, vinegar, a proper kick.

Both soups our way, loaded with chicken and prawn.

Coconut, lemongrass, a long slow heat.

Hand folded wontons and noodles in clear broth.

Simple, hot, and honest.

Crisp prawns in the sweet chilli mayo people ask for by name.

Same sauce, chicken instead. Gone in a minute.

Six rolls, thin skin, vegetables inside.

Eight, folded in the kitchen, fried to order.

Buttermilk chicken, plain and crunchy.

Battered fish, thick chips, a wedge of lemon.

Six dumplings under chilli oil and sesame.

Six, mushroom and cabbage, steamed not fried.

Tossed hard over full flame. The house standard.

Same toss, beef strips, a darker sauce.

Prawns and noodles, quick and clean.

Chicken, beef, and prawn in one plate.

Thin rice noodles, turmeric, plenty of pepper.

Garlic fried golden, then the chicken goes in over full flame.

The classic. Sweet, sour, and unapologetic.

Dried chilli, garlic, numbing pepper.

Peanuts, chilli, a sticky dark sauce.

Whatever is crisp that morning, tossed in garlic.

Mild, buttery, cashews toasted in the wok.

No sauce to hide in. Just chilli and char.

Black pepper, onions, beef cooked fast.

Deep and savoury, the gentlest one here.

Dry, dark, and hot. Order rice with it.

Shredded, fried crisp, tossed in sweet chilli.

Prawns in chilli bean sauce, hot and glossy.

Pineapple, peppers, the bright red one.

Prawns, garlic, and a lot of chilli oil.

Chilli chicken over steamed rice.

Sichuan chicken, rice, one bowl.

Chilli dry chicken over steamed rice.

Egg, spring onion, plenty of wok smoke.

The one that goes with everything.

Beef strips folded through.

Prawns, chilli, and no sauce at all.