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Your Nostalgic Memories.

Wanton wrapper

Wan Ton Peh

Wanton Peh (also called wonton wrappers) are a square thin sheets of dough made from flour, egg and water. 

  It is perfectly filled with about anything, from ground meat to chopped vegetables; from cheese to sweet fillings. 

  Its versatility has given numbers of ways of cooking — pan-fried, deep-fried, baked, steamed, even boiled.

  Let's add some wontons to jazz up your dish!

Sui Kao Skin

Sui Kao Peh

Sui Kao Peh or mostly known as Chinese Dumpling are essentially a vehicle of diverse fillings, whether fancy or mundane ingredients.  


  It most often filled with coarsely diced or whole shrimps, other chopped vegetables such as water chestnut, green onion, carrots that added more texture than flavour. 

Dumpling Skin

Shanghai Peh

Formerly known as "Jiao Zi" skin. It's a Chinese dumpling commonly cater in China and other parts of Asia not only during Chinese New Year but daily home-cook dishes.

  It can be used for "Jiao Zi", or the famous "Xiao Long Bao" (Steamed bun with soup) which is extremely popular and praise from people worldwide. 

 The traditional stuffing of Shanghai Peh filled with ground meat that was nicely seasoned, like a very mild sausage. 

Dim Sum Yellow Skin

Dim Sum Yellow Skin

Dim Sum Red Skin

Dim Sum Red Skin

Dim Sum Green Skin

Dim Sum Green Skin

Dim Sum Purple Skin

Dim Sum Purple Skin

Dim sum means "Touch the Heart" in  Chinese.

  It's well known as "Siu Mai" or "Shao Mai" for its signature bite-size consisted of minced meat, Chinese mushroom and wrapped with circular skin. It's properly one of the most popular dishes that you would first grab off from the trolley!

  It is inevitably linked with "yum cha", or the act of drinking tea – both bashed out a vital part of Chinese culture that meaning of a chance to catch up and enjoy a delicious meal together with friends and family.

  While in today’s day and age, the dim sum masters constantly innovate and come up with different flavours of dumpling wrappers based on the classic one, such as spinach, carrots, and potatoes. As a result, more flavour options have evolved to promote and carry forward the development and spirit of Hong Kong-style dim sum.

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