Why is your sweet and sour sauce not red like most other Chinese restaurants?
That’s because we make our sauce the traditional way, with no food colouring or ketchup. Our sauce’s natural colour comes from Chinese cane sugar, and a blend of rice and sherry wine vinegar.

What kind of oil do you use in preparing your dishes?
We use exclusively high grade non-hydrogenated canola oil. That’s why our food is not greasy, whether stir-fried or deep fried. This special blend of oil is low in saturated fat, low in cholesterol and has zero trans-fat.

What are the differences between your 3 kinds of shrimp breadings?
Breaded Shrimp -- Traditional wheat flour breading.

Shrimp Tempura -- Japanese style crispy breading.

Shrimp Mandarin -- Flaky coconut coated breading.

Why is your honey garlic sauce darker colour than most others?
Garlic turns dark naturally when heated. If we had used garlic powder instead, like most others, our HG sauce would be pale and translucent, and less authentic in taste.

Do you use msg in any of your dishes or soup?
We use only a minimal amount as a taste enhancer, and only in stir-fried items. But if you request it, we would prepare your dish without msg.

There is no msg in our consommé soup or any sauce. Our consommé soup is made from beef stock, and does not contain any colouring, soya sauce or msg like those of most other restaurants.