Pai-kuat aka Pork Ribs(($18), Tau foo was good but nothing extraordinary ($12), Crayfish in Salted Egg batter ($78), Stir Fry Noodles with Water Prawns (RM240), Cheong Ching Style Steam Fish (RM30 per KG), Green Dragon Vegetable (RM12), Sizzling Beancurd, Pork Ribs, Signature Claypot Crab Rice (RM52), Yee Sang (RM38),
Claypot Crab with Rice (RM45), Prawns with Glass Noodles (RM90), Fried Brinjals with Meat Floss (RM15), Stir-fried Asparagus with Garlic cloves (RM15), Three Cup Chicken (RM25), Steamed Prawns (RM45), Yat Zhi Guat (RM53), Fried Kailan (RM15), Salted Egg Squid (RM12), Waxed Meat Rice (RM45),
pork ribs (yat zhi guat) , Deep fried butter squid (Nai Yao Sotong), Herbal chicken , Steamed Marble Goby (Soon Hok), Mixed Vegetables with Macadamia Nuts, Salted Fish Fah-Lam Poh, Salted Vege Soup, to-fu in sizzling plate, kong-poh kai ting, Honey glazed pork, Yee Sang with Salmon fish, Sharfin soup with crabmeat, Sweet Marmite prawns, Assorted beancurb and vegetables and mushrooms, Steamed fish with superior soy sauce, mushrooms, Thai Lemon Chicken and deep fried to perfection, topped with onion rings, Lotus Rice, Claypot Glass Noodles with Water Prawns, steamed crabs, Salted Egg Yolk Crabs, claypot river king prawn with glass noodles and sang har meen, Pork Knuckle, Honey Pork Ribs, Salted Egg & Baked Salt Pepper Crabs, Black Pepper Udon, Clams in Wine, Crispy Lemon Chicken, Barbaric Instints, Sang Har Mein, Salted Egg Yoke Crabs
