a twist on the classic Tianjin snack, with whole wheat egg crepe, pork floss, Chinese doughnut, crispy chips, pickled mustard greens and cilantro

compressed cucumber and wood ear mushrooms with a savoury vinaigrette (vegan, gf)

Pan fried pastry pockets filled with Chinese chives, egg, shiitake mushroom & glass noodles (vegetarian)

Black bean vinaigrette, crispy shallots (can be made vegan & gf with simple garlic sauté)

Gluten free ensemble of crispy morsels, old bird tingly spice, pickled fresno peppers (gf, vegan)

Two butterfly buns stuffed with house made bbq pork, Chinese slaw & dijon dressing

A tidal wave from Hong Kong packed with garlic, shallot, ginger & black soy beans meets BC grown Brussel sprouts with a splash of lemon.

Five mini mantou AKA deep fried Chinese bread with a side of condensed milk, this will make you very happy (vegetarain)

Pork, prawn, cabbage, ginger, scallion

Seasonal local vegetables, egg, sesame oil (vegetarian)

Slow braised beef brisket, daikon, bok choi, jook-sing noodles

Pork ragu braised 6 hours (old bird style & made with Canadian pork), sunny-side fried egg, pickles, steamed rice (gf)

tossed in our addictive spicy sesame sauce & topped with garbanzo beans, shiitake and local king mushroom. Vegan and served chilled.

Tribute to fried rice found on Shanghai streets at night, changing nightly, can be made vegan or vegetarian

Stir fried Shanghai noodle with snap peas, broccoli, wood ear, shiitake mushroom, carrot and black bean sauce. (Vegetarian)

The magic powder we sprinkle on Crispy Cauliflower. Vegan, GF. 70g.

Spicy, savoury and unami. made in house without preservatives or additives. vegan and gluten free. 160g

Braised pork ragu frozen packed for you to enjoy at anytime, 2 portions, 500g

de-shelled black tiger prawns, garlicky sweet & sour sauce, green onion, pea shoots

Pork wontons, old bird chili oil, sweet soy, cilantro, green onion, wonton crisps

bone-in fried chicken legs, garlic, Thai basil, prawn crackers and coleslaw (gf)

two butterfly buns stuffed with shredded jackfruit with bbq sauce & Chinese slaw

light bodied & silky with notes of red berries, spices & a subtle earthiness. Summerland, BC

300g

Cowichan Valley, BC floral, fruity, silky sparkling wine made in the Charmat style with a delicate fizziness, great pair with Salted Egg Yolk Fried Chicken & good company

West Kelowna, BC very food friendly, dry rosé with a mix on the palette with wild strawberries, citrus & apricot

Penticton, BC crisp, zesty notes of ripe pear, honey & stone fruits with a rich mouthfeel

Osoyoos, Naramata Bench, BC 100% Viognier with lifted nose of honeysuckle & peach, a streak of minerality, enjoyably juicy

Cawston, Similkameen valley BC very dry riesling. hints of lime, nectarine skin & green apples

Naramata, BC merlot made in a light & fresh style, serve slightly chilled

Sichuan Hot Chicken Sando 四川辣雞菠蘿堡

Pork Cutlet Rice 炸豬排飯

Curry Pork Cutlet Rice 咖哩豬排飯

Vegan Bolognese 素肉醬麵

Vegan Curry Rice 素咖哩飯

Curry Fishballs 咖喱魚蛋

Rickshaw Rice Rolls 車仔腸粉

Side Salad 小色拉

Taro Chips 芋頭片

Bolo Bao 菠蘿包

Hong Kong Scrambled Eggs 港式炒蛋