Chuan Restaurant

Fried Spring roll (Veg)

Crisp, thin pastry rolls filled with finely shredded vegetables, deep-fried golden and served with a dipping sauce.

Fried crispy sliced chicken

Spice-marinated chicken pieces in a light crunchy coating, deep-fried to a golden, crispy finish.

Fried crispy calamari

Tender squid rings in a light, golden batter – crispy outside, soft inside.

Fried crispy pork

Marinated pork belly strips dusted in starch and flash-fried – ultra-crispy outside, juicy inside.

Fried crispy peanut

Peanuts stir-fried with Sichuan spices – crunchy with a mild chili heat.

Special spiced beef

Beef slow-braised in five-spice broth (star anise, cinnamon, fennel, clove, Sichuan pepper), chilled and thinly sliced – served cold.

Smashed cucumber

Fresh cucumber smashed by knife and tossed with garlic, vinegar and sesame oil – cool and refreshing.

Fern noodles in sauce

Translucent fern-root noodles in a classic Sichuan hot-and-sour broth with peanuts and coriander.

Steamed chicken in chili sauce

Poached and sliced chicken bathed in a fragrant red-chili, garlic and spiced-oil sauce – a Sichuan signature.

Marinated meat platter

Mixed braised meats (beef, tongue, tripe, shank) thinly sliced and served with chili and sesame dipping sauces – for sharing.

Sauced chicken gizzard

Chicken gizzards flash-stir-fried with chili, leek and garlic – tender with a satisfying crunch.

Marinated beef with spices

Slow-braised beef strips finished dry with dried chilies, cumin and sesame – deeply savory with a crisp edge.

Mixed agaric

Black wood-ear mushrooms in a cold dressing of garlic, rice vinegar, soy and sesame oil.

Century egg with roasted chili

Century eggs dressed with smoky roasted green chilies, garlic and soy – a punchy cold starter.

Chicken and mixed vegetable in Sichuan hot oil on skewer

Battered chicken slices coated in a glossy sweet-and-sour sauce with tomato, vinegar and sugar.

Spice chicken w/ chili sauce

Poached boneless chicken dressed in green Sichuan-pepper oil with chili, garlic and scallion – aromatic with a numbing tingle.

Kung pao chicken

Diced chicken stir-fried with peanuts, dried chilies and Sichuan pepper in a lightly tangy-savory sauce.

Spicy diced chicken

Crispy chicken cubes tossed through a mountain of whole dried chilies and Sichuan pepper – fiery and aromatic.

Sweet and sour sliced chicken

Battered chicken slices coated in a glossy sweet-and-sour sauce with tomato, vinegar and sugar.

Deep-fried chicken feet with spicy sauce

Chicken feet deep-fried then braised in a spicy chili sauce – puffed skin, silky gelatinous texture.

Baked chicken wings with salted egg yolk

Oven-baked wings coated in creamy salted egg-yolk glaze – savoury, rich, subtly sweet.

Stir fried chicken with fresh chili

Chicken pieces wok-tossed with fresh green chili, ginger and garlic.

Stir fried hot and sour chicken gizzard

Chicken pieces wok-tossed with fresh green chili, ginger and garlic.

Dong Po Pork knuckle

Pork shank slow-braised in sweet soy, rice wine and spices – meltingly tender with glossy, lacquered skin.

Spicy blood curd

A fiery bowl of tripe, offal and duck-blood curd poached in Sichuan chili-pepper oil with beef slices and bean sprouts.

Yu-xiang Shredded pork

Shredded pork wok-tossed with wood-ear mushroom, bamboo shoot and scallion in the sweet-sour-spicy 'fish-fragrant' sauce (contains no fish).

Sweet and sour pork tenderloin

Crispy battered pork tenderloin tossed in a bright, fruity sweet-and-sour glaze.

Dry fried intestines with chili

Cleaned pork intestine dry-fried with dried chili, garlic and Sichuan pepper until crisp and deeply savory.

Steamed pork with per-served vegetables

Thick slices of pork belly steamed over preserved mustard greens – fall-apart tender with a subtle smoky sweetness.

Poached sliced pork in hot oil

Thin pork slices poached in a spicy broth over vegetables, finished with a ladle of sizzling chili oil.

Stir-fried lamb with cumin

Marinated lamb wok-seared with toasted cumin, dried chili and coriander – a fragrant north-western Chinese classic.

Stir-fried spicy lamb chop

Spice-marinated lamb chops flash-fried with chili, garlic and scallion.

Stir-fried lamb with scallions

Marinated lamb wok-seared with toasted cumin, dried chili and coriander – a fragrant north-western Chinese classic.

Sliced lamb in hot and sour soup

Lamb slices poached in a golden pumpkin-based sour-and-spicy broth.

Sliced beef and tripe in chili sauce

Beef slow-braised in a fragrant spice broth (star anise, cinnamon, bay), chilled and thinly sliced – served cold.

Sliced beef in hot and sour soup

Beef slow-braised in a fragrant spice broth (star anise, cinnamon, bay), chilled and thinly sliced – served cold.

Poached sliced beef in hot chili oil

Beef slices poached over vegetables in a spicy broth, finished tableside with sizzling chili and Sichuan-pepper oil.

Black pepper beef tenderloin

Seared tenderloin cubes tossed with onion and capsicum in a punchy black-pepper sauce.

Beef brisket with tomato

Beef brisket slow-simmered with ripe tomato, potato and ginger – a comforting, mellow stew.

Steamed beef with rice flour

Beef strips coated in toasted rice powder and steamed with spices – soft, fragrant and deeply flavored.

Spicy dry pot prawns

Whole prawns wok-tossed with celery, dried chili and Sichuan pepper, served sizzling in a cast-iron pot.

Steam prawns and glass noodles with garlic

Butterflied prawns steamed over glass noodles and topped with a chopped-garlic soy sauce.

Kung Pao prawns balls

Diced chicken stir-fried with peanuts, dried chilies and Sichuan pepper in a lightly tangy-savory sauce.

Dry pot prawns with pork ribs

Whole prawns wok-tossed with celery, dried chili and Sichuan pepper, served sizzling in a cast-iron pot.

Poached red fish in hot chili oil

Whole red fish filleted and poached in a spicy broth, topped with chili oil and sesame seeds. Price per 500g.

Red fish in hot and sour soup

Whole red fish filleted and poached in a spicy broth, topped with chili oil and sesame seeds. Price per 500g.

Grilled red fish

Whole red fish char-grilled and served on a sizzling iron plate with chili, garlic and herbs. Price per 500g.

Sweet and sour red fish

Battered chicken slices coated in a glossy sweet-and-sour sauce with tomato, vinegar and sugar. Price per 500g.

Steamed red fish with fresh chili

Whole fish steamed to delicate flakiness, topped with chopped red chili and aromatic soy. Price per 500g.

Steamed red fish in black bean sauce

Whole fish steamed to delicate flakiness, topped with chopped red chili and aromatic soy. Price per 500g.

Fried crispy red fish with garlic

Spice-marinated chicken pieces in a light crunchy coating, deep-fried to a golden, crispy finish. Price per 500g.

Red fish simmer in hot pot sauce

Whole red fish filleted and poached in a spicy broth, topped with chili oil and sesame seeds. Price per 500g.

Braised red fish

Whole fish simmered in a sweet-soy glaze with ginger and garlic. Price per 500g.

Stir-fried lobster with breadcrumb

Price per 500g.

Stir-fried spicy lobster

Spice-marinated lamb chops flash-fried with chili, garlic and scallion. Price per 500g.

Stir-fried lobster with ginger and scallion

Price per 500g.

Stir-fried lobster with salted egg yolk

Price per 500g.

Stir-fried Crab with Ginger and Scallions

Price per 500g.

Stir-Fried Crab with Garlic and Breadcrumbs

Price per 500g.

Steam mussels and glass noodle with garlic sauce

Mussels steamed open over glass noodles and topped with chopped-garlic soy sauce.

Stir-fried mussels with soya sauce

Wok-seared mussels with chili, garlic and soy – juicy and aromatic.

Black pepper calamari

Squid tubes stir-fried with capsicum, onion and a punchy black-pepper sauce.

Stir-fried calamari on iron plate

Scored squid seared on a sizzling iron plate with vegetables, chili and soy.

Stir-fried Crayfish with Garlic (Seasonal)

Price per 500g, seasonal availability.

Stir-fried Crayfish with Chili (Seasonal)

Price per 500g, seasonal availability.

Steamed Egg with Sea Urchin

Egg custard steamed inside the urchin shell – silky and briny. Priced per piece. Price per 2 pieces.

Steamed Egg with Seafood

Egg custard steamed inside the urchin shell – silky and briny. Priced per piece.

Chicken soup with caterpillar fungus

Chicken slow-simmered with Cordyceps militaris – a clear, subtly sweet, tonifying broth.

Spare ribs soup with corn and carrot

Prawns and pork spare ribs dry-pot cooked together with chili and Sichuan spices.

Hot and sour soup

Translucent sweet-potato noodles in a classic Sichuan hot-and-sour broth, topped with peanuts and coriander.

Tomato and egg soup

Light broth with fresh tomato and egg ribbons – a homely classic.

Seaweed and egg soup

Clear broth with nori seaweed and whisked egg, finished with sesame oil.

Corn soup

Pork ribs slow-simmered with fresh corn, carrot and ginger – a sweet, comforting broth.

Shark's fin soup (Reservation required) - small

Reservation required.

Shark's fin soup (Reservation required) - large

Reservation required.

Coconut chicken soup

Chicken slow-simmered in fresh coconut water with ginger, mushroom and young coconut – sweet and fragrant.

Dry pot cauliflower

Whole prawns wok-tossed with celery, dried chili and Sichuan pepper, served sizzling in a cast-iron pot.

Dry pot sliced potatoes

Whole prawns wok-tossed with celery, dried chili and Sichuan pepper, served sizzling in a cast-iron pot.

Stir-fried shredded cabbage

Hand-torn cabbage wok-tossed with dried chili and a splash of vinegar.

Fried green vegetables with mushrooms

Green beans blistered in hot oil then tossed with minced pork, preserved olive and chili.

Sweet corn covered with salted egg yolk

Creamy sweetcorn soup finished with egg ribbons.

Stir fried tomato with eggs

Chicken pieces wok-tossed with fresh green chili, ginger and garlic.

Hot and sour shredded potatoes

Translucent sweet-potato noodles in a classic Sichuan hot-and-sour broth, topped with peanuts and coriander.

Dry fried green beans

Cleaned pork intestine dry-fried with dried chili, garlic and Sichuan pepper until crisp and deeply savory.

Yu-Shiang Eggplant

Silky eggplant in the sweet-sour-spicy 'fish-fragrant' sauce with minced pork and garlic (contains no fish).

Pumpkin with salted egg yolk

Fried pumpkin fingers tumbled in creamy salted-egg-yolk sauce.

Dry pot fungus

Whole prawns wok-tossed with celery, dried chili and Sichuan pepper, served sizzling in a cast-iron pot.

Seasonal vegetables in broth

Fresh seasonal vegetables blanched in a light garlic broth.

Mapo Tofu

Silken tofu cubes simmered in a spicy minced-pork sauce with fermented broad-bean paste and Sichuan pepper.

Fried frozen Tofu with scallion and chili

Frozen-then-fried tofu cubes tossed with scallion, chili and soy.

Stir fried tofu with bean sauce

Chicken pieces wok-tossed with fresh green chili, ginger and garlic.

Teppanyaki Japanese Tofu

Fried rounds of Japanese tamago-dofu served on a sizzling plate with mushroom sauce.

Broth bean curd

Bean-curd skins poached in a clear vegetable broth with goji berries.

Stir-fried dried tofu

Pressed dried-tofu strips wok-tossed with celery, chili and soy.

Egg fried rice

Rice wok-fried with beaten egg and scallion – simple and comforting.

Steam rice with soya sauce

Beef strips coated in toasted rice powder and steamed with spices – soft, fragrant and deeply flavored.

Fried noodles

Wheat noodles wok-fried with crisp vegetables and soy.

Yang Zhou Fried rice

Classic fried rice with shrimp, ham, egg, peas and spring onion.

Dumplings (Pork/Veg)

House-made dumplings steamed or boiled, filled with pork or vegetables. Served with soy sauce and black vinegar.

Steamed and deep fried bun

Mantou steamed then deep-fried golden, served with sweet condensed-milk dip.

Beer braised duck

Duck slow-braised in a beer-and-soy sauce with aromatics – syrupy glaze, melting meat.

Sichuan sweet skin duck

Marinated and fried duck – sweet caramelized skin with tender, Sichuan-spiced meat.

Stir-fried duck with cumin

Duck pieces wok-tossed with cumin, dried chili and coriander – bold and fragrant.

Black pepper duck

Duck pieces stir-fried with onion and cracked black pepper.

Ice sago

Sago pearls in sweet coconut milk – refreshing and light.

Mango pomelo sago

Hong-Kong-style chilled dessert of sago in coconut cream with fresh mango and pomelo.

Ice cream

Scoop of vanilla, strawberry or chocolate – dealer's choice.

Coca-Cola

Coca-Cola can, 330 ml.

Sprite

Sprite can, 330 ml.

Fen-ta

Fanta orange can, 330 ml.

Hot Chinese Tea

Pot of hot Chinese tea (jasmine or green).

Chinese Ice Tea

Chinese tea brewed and served over ice, lightly sweetened.

Peatona

Pear-flavoured sparkling drink.

Appetizer / Grappetizer

Sparkling 100% fruit-juice drink (apple or grape).

Phoenix Beer

Mauritian Phoenix lager, 330 ml.

Wang Lao Ji

Chinese herbal drink – lightly sweet with a cooling aftertaste.

Plum Juice

Refreshing infusion of smoked plum, osmanthus and hawthorn.

Bottle water 500ml

Still mineral water, 500 ml bottle.

Bottle water 1L

Still mineral water, 500 ml bottle.

Soda

Plain sparkling water, 330 ml.

Braised pork intestines with pickled vegetables

Pork shank slow-braised in sweet soy, rice wine and spices – meltingly tender with glossy, lacquered skin.

Stir-fried spicy crab

Spice-marinated lamb chops flash-fried with chili, garlic and scallion. Price per 500g.