Qi Guo Ji

The Claypot Menu

Swordsman's Rice Pot

The origins of the modern claypot rice today. What we imagine a chef from ancient China would do if he were in a modern kitchen today.

Broken Golden Rice

Born in the kitchens of Sui Dynasty royalty, Emperor Yang Guang of the Sui was said to be enamored with rice gently coated in egg—a simple dish that turned ordinary grains into “fragments of gold.” This is how we have recreated the dish.

Shadows in a Pot

Soy is a very integral component in Chinese cuisine, we showcase 6 different types of soy sauces into this rice, good luck identifying them.

Grandma's Fried Rice

The omakase of every Chinese household, we will always remember Grandma's cooking. It is just simply, warmth the heart can feel with each spoon.

Grandpa's Noodles

Birthday noodles has great symbolic meaning, traditionally it is made from one single unbroken strand of noodle. It is the grandfather of today's Yee Fu Noodles.

De Shi

There is a Chinese saying, 酸甜苦辣, which means “Life has 4 flavors - sour, sweet, bitter and spicy". Our Chef has brought all the flavors of life, into one hotplate. The story of his 30 year apprenticeship to the kitchen.

Scholar's Claypot

The claypot version of today's "Cap Cay". Back in the day, before the son would go for the imperial exams, mothers would prepare something like this for "good luck and safe journey".

San Zhen Dan

3 Color Steamed Egg. A dish that existed before it had a name, since Han Dynasty, this is the Cantonese version.

Pangsit Claypot

Han Dynasty, originally called "Hun Tun", this is the oldest style we could find.

Pangsit Crispy

A more modern version of the classic.

Prawn Paste Chicken

Fermented Shrimp goes back over a thousand years but this technique is early Cantonese.

Salted Egg Wings

JIGEN fusion, ingredients go back to as early as Han Dynasty but this technique became popular only recently.

Mala Wings

Szechuan peppers go back to even pre Qin era but this technique of "Mala" flavors came from Sichuan late Ming Dynasty.

Furong Dan

Late imperial Ming/Qing, the grandfather of today's popular Foo Yung Hai.

Jiao Yan Tofu

Tofu itself goes back to Han Dynasty, while this recipe is more late Qing and Cantonese.

Yellow River Mango Pudding

Refreshing Cantonese dessert often served at dim sum or yum cha, characterized by a smooth, creamy, and silky texture.

Snowy Almond Pudding

A more modern version of the classic Annin Tofu (杏仁豆腐)

Mooncake

Traditional Chinese bakery, where they symbolize family reunion, completeness, and togetherness. (Festive season and advance booking only)

Bak Zhang

Traditional Hokkien-style Chinese savory glutinous rice dumplings, commonly enjoyed during the Dragon Boat Festival.