Menu - Xin Ai Chinese Comfort Food
Sous-vide Hainanese Chicken Rice
低温慢煮海南鸡饭
The Sous-vide chicken in gently cooked at at controlled temperature to ensure tenderness and juiciness. It is served with a fragrant sauce and four dipping sauces: Thai-style fermented soybean paste sauce, ginger scallion sauce, Thai-style seafood sauce, and black sweet soy sauce.
Allergens: Gluten, soy, sesame, seafood.
Fried Chicken
炸鸡
Chicken leg and thigh, fried at high heat to achieve a crisp exterior while keeping the meat tender and juicy. Served with fragrant fried shallots and our house-made sweet chili dipping sauce.
Allergens: gluten, seafood
Hong Kong–Style Char Siu Pork Collar
港式叉烧梅花肉
Slowly marinated for depth of flavor, with a subtle aroma of polyfloral honey and rose wine. Tender, juicy, and balanced in a classic Hong Kong style.
Allergens: Gluten, soy, sesame, and seafood.
Hong Kong–Style Char Siu Pork Cheek
港式叉烧猪颊肉
Carefully marinated pork cheek, cooked to preserve its naturally rich texture, finished with a gentle polyfloral honey glaze. Slightly firm, deeply flavourful, with soft notes of honey and rose wine.
Allergens: Gluten, soy, sesame, and seafood.
Hunan Stir-fry Pork Belly with Screw Pepper
青椒炒五花肉
Sliced pork belly stir-fried over high heat with screw pepper and Chinese fermented black beans, following a Hunan-style approach. Savory depth with gentle heat, balanced by the natural richness of the pork.
Allergens: gluten, soy.
Steamed Sea Bass with Soy Sauce
清蒸鲈鱼
Fresh sea bass steak, gently steamed in a Cantonese style with precise temperature control to preserve its natural firmness and clean sweetness. Finished with light soy sauce for balance and clarity of flavor.
Allergens: fish, soy, gluten.
Steamed Chilean Seabass with Soy Sauce
广式豉油蒸银鳕鱼
Chilean seabass prepared using traditional Cantonese steaming with carefully controlled heat and timing, allowing its naturally rich fat to soften and integrate into the flesh. Finished with a light soy sauce that preserves clarity, balance, and a smooth mouthfeel.
Allergens: fish, soy, gluten.
Wo Jia Bak Kut Teh
我家肉骨茶
A traditional Bak Kut Teh recipe passed down from Wo Jia (我家), a long-established Chinese restaurant known for its careful balance of Chinese herbs. Pork baby back ribs are gently braised with our own seasoning for over 10 hours, resulting in a warm, aromatic broth and exceptionally tender texture.
Allergens: gluten, soy, seafood.
Sea Bass with Sichuan Pickled Mustard Greens
酸菜鱼（石斑鱼）
Fresh sea bass, gently cooked for a tender, springy texture, served in a golden broth of Sichuan pickled mustard greens. Balanced sour-salty depth with a light chili and Chinese spice aroma, mildly spicy and clean on the palate.
Allergens: fish, gluten, soy.
Mouth-watering Chicken
口水鸡
Sous-vide chicken served chilled, sliced and dressed in a classic Sichuan sauce. Aromatic layers of garlic, ginger, chili oil, black vinegar, and peanut create a balanced depth—savory, gently sour, subtly sweet, and softly numbing.
Allergens: peanuts, sesame, soy, gluten.
Dry-Fried Green Beans
干煸四季豆
Fresh green beans dry-fried over steady heat in a classic Sichuan style, bringing out their natural sweetness beneath a balanced heat and a gentle numbing sensation. Savoury, dry-fragrant, and clean in finish.
Allergens: gluten, soy, sesame.
Smashed Cucumber Salad
拍黄瓜
Crisp chilled cucumber dressed with aromatic black vinegar, offering a bright, refreshing acidity and a cool, clean finish. Light yet distinctive, redefining the familiar cucumber salad with clarity and balance.
Allergens: gluten, peanut, soy, sesame.