XO Sauce
Hong Kong’s luxury condiment – dried shrimp, scallops, and chili slow-cooked into a deeply savory, naturally keto relish.
Medium Spice
Black Bean Spare Ribs
Cantonese dim sum-style ribs, steamed with fermented black beans, garlic, and chili until fall-off-the-bone tender. About This Dish This is
Yu Xiang Aubergine
Sichuan’s fish-fragrant eggplant – no fish involved, just the classic sweet, sour, salty, and spicy balance the sauce is named
General Tso’s Cauliflower
Crispy battered cauliflower tossed in a sticky, sweet-spicy sauce – a keto-friendly take on the American-Chinese classic. About This Dish
Twice Cooked Pork
Hui guo rou – Sichuan pork belly boiled first, then sliced thin and stir-fried until crisp-edged with leeks and chili
Singapore Keto Noodles
Turmeric-spiced stir-fried noodles loaded with shrimp, char siu, and vegetables, in the style of the Cantonese-Singaporean classic. About This Dish
Hot & Sour Soup
A Sichuan classic balancing tangy vinegar, white pepper heat, and silky egg ribbons in a savory pork and mushroom broth.
Salt & Pepper Squid
Cantonese takeaway favorite – tender squid in a crackling almond flour crust, tossed with chili, garlic, and scallion. About This