茶王焗马来鸡 - 茶王焗马来鸡是这里的招牌菜式。使用了盐和花雕酒腌制过的马来鸡，还会用茶叶、桂皮和八角熏熟，所以咸咸的鸡肉还带有一股淡淡的茶香味，而且还散发出阵阵类似烤肉干店的熏香味，非常诱人胃口。
镇江一支骨 - 镇江一支骨的做法复杂，尽管口感像叉烧，但是肉可是经过腌制后再油炸，然后把肉炖到软了后才可以上桌。所以虽然吃起来好像叉烧，但是少了叉烧的脆度和焦味，整个吃起来比较温和。妈蜜的香味很浓，甜中还带微微的酸，味道更是全渗入到每一块肉的纤维内，让人想慢慢的咀嚼，仔细品尝每一口渐浓的味道。
上汤拉拉 - 上汤蛤蜊的味道非常容易让人对它印象深刻，尤其那汤底，普遍上都会使用花雕酒调味，而这里的上汤却毫无一丝酒的的苦味，反而是鸡所带出来的那浓浓的甜味和香味。除了鸡肉的天然甜味，当归、姜丝和花雕酒也是汤的甜味来源。够多的姜足以刺激着味蕾，后劲中还带点枸杞子的味道，两者搭配起来让人提神不少。
金瓜豆腐 - 使用日本豆腐制成的金瓜豆腐，淋上金瓜汁后，摆盘非常漂亮。它可不是普通的豆腐，豆腐中混合了鱼绞肉、沙葛和一点的鱿鱼，产生出独特的软绵中带点弹性的口感。
竹枝羊腩煲 - 竹枝羊腩煲咸香得宜，尤其是吸收了羊腩汁后更浓更香。羊肉吃起来不会有臊味，非常容易下肚，而且调味料所调制出的味道恰到好处，让人吃了非常开胃。
Cha Wang Ju Ma Lai Ji - Cha Wang Ju Ma Lai Ji' is the signature dish here. Using salt and Shao Xing wine to marinate the Malay chicken, and then further smoked with tea leaves, cinnamon and star anise, the entire savoury chicken is aromatic with the mild flavours of tea. The scent of this dish brings forth a smokey flavour similar to those from a meat jerky restaurant, immensely appetizing and alluring.
Zhen Jiang Yi Zhi Gu - The preparation for 'Zhen Jiang Yi Zhi Gu' is complicated and tough, and although the texture resembles Cha Siew, the meat is actually firstly marinated before being deep-fried. After that, it is braised till tender and then finally served. Thus, it may resemble Cha Siew, but it doesn't have the roasted crispiness and char, but instead a more mellow and full-bodied flavour. The aroma of honey is rich and strong, and in the midst of the sweetness is a hint of sourness. The flavours are completely immersed in every inch and fiber of the meat, making us want to slowly chew it to thoroughly savour its greatness.
Shang Tang La La - The flavours of 'Shang Tang La La' is easily imprinted on your mind, especially with that rich and aromatic soup broth seasoned with Shao Xing wine, yet does not have the bitterness of the wine. The chicken at the same time also releases an aromatic sweetness and fragrance. Other than the natural sweetness of the chicken, the sweetness also comes from the angelica root, ginger shreds and the Shao Xing wine. The strong ginger flavours excite your tastebuds, while the taste of goji berries slowly emanates its after taste that refreshes your entire being.
Jin Gua Dou Fu - Using Japanese tofu for this 'Jin Gua Dou Fu', it is drenched in a pumpkin sauce that makes it pretty to the eyes and tasty to the palate. It is actually not just tofu though, having fish paste, jicama and a little squid in the mix, it produces a wonderfully unique smooth and springy texture.
Zhu Zhi Yang Nan Bao - Zhu Zhi Yang Nan Bao' is savoury and aromatic, especially after absorbing the full essence of the lamb belly broth. The mutton is not too gamy, and is easily eaten with its perfect seasoning and ratio of spices, absolutely appetizing.