Glunten Free Vegan Spicy

Garlic Broccoli VEGAN

Steamed Chicken Dumpling (6) ŽK

Sticky Rice Lotus Leaf Wrap (2) **

Salted Egg Yolk Custard Bun (2)

Ruby Rose

Butterfly Lavender

BBQ Pork Bun (Char Siu Bao) (3) XE

Red Bean Sesame Ball (6) VEGAN

Jasmine Peach Oolong

Passionfruit

PURE TEA (UNSWEETENED)

1 Bbq Pork Bun / 1 Siu Mai / 1 Har Gow / 1 Sticky Rice / 1 Bbq Pork Pastry

Set BHot Tea or Pure Tea – 8.99

3 Sesame Balls / 1 Egg Tart / 1 Bbq Pork Pastry / 1 Custard Bun 1 BBQ Pork Bun

Set A Hot Tea or Pure Tea – 8.99

AM Hibiscus Tea

Butterfly Lavender **

Mango Green Milk Tea **

Passionfruit Jasmine *

Jasmine Milk Tea *

Pu'erh *

BBQ Pork

DIM SUM & TEA COMBO

Hibiscus Tea

Shrimp For Dumpling

Place the 1.5 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand, until the water runs almost clear (2–3 rinses). This removes excess starch and prevents gummy rice.

Rinse the rice

Combine rinsed rice and 360 ml water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15–18 minutes (or until water is absorbed). Remove from heat and let rest, covered, for 10 minutes.

Cook the rice

While rice rests, mix 1 tbs rice vinegar and 0.25 tsp salt. Fluff rice with a fork and gently fold in the vinegar mixture so rice is evenly seasoned. Keep warm until assembly.

Season rice

Drain the 400 g extra-firm tofu and wrap in paper towels or a clean kitchen towel. Place a cutting board on top and weight it with a heavy skillet or cans for 15–20 minutes to press out excess water. After pressing, cut tofu into 1–1.5 cm cubes.

Press and prepare tofu

Toss the tofu cubes with 1 tbs gluten-free tamari and 1 tsp garlic powder in a bowl so they absorb flavor evenly. Let sit 5 minutes.

Marinate lightly

Sprinkle 3 tbs cornstarch over the marinated tofu and toss gently to coat all pieces. Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs neutral oil. Once shimmering, arrange tofu in a single layer (work in batches if needed). Fry 3–4 minutes per side until deep golden and crisp. Transfer to a plate lined with paper towel.

Coat and fry

When tofu is crisp, sprinkle 1 tbs toasted sesame seeds over it and toss gently so seeds adhere. Keep tofu warm and proceed to glazing with sauce in the next section.

Finish with sesame

In a small bowl, combine 2 tbs gluten-free tamari, 2 tbs sriracha, 1.5 tbs tahini, 1 tbs rice vinegar, 1 tbs maple syrup, 1 tsp toasted sesame oil and 1 tbs lime juice. Whisk until smooth. If too thick, whisk in 2 tbs warm water a little at a time until you reach a pourable glaze consistency. Taste and add salt to taste.

Whisk the sauce

Return the fried tofu to the hot skillet (use medium heat) and pour the sauce over it. Toss gently and cook 1–2 minutes, just until the sauce thickens slightly and coats the tofu. Remove from heat to avoid burning the sauce. Reserve any extra sauce for drizzling at assembly.

Glaze the tofu

Peel the carrot and cut into matchsticks (julienne). Slice the cucumber thinly into half-moons or matchsticks depending on preference.

Slice the vegetables

In a small saucepan, combine 60 ml rice vinegar, 60 ml water, 1 tbs sugar and 1 tsp salt. Warm over medium heat, stirring until sugar and salt dissolve, then remove from heat.

Make pickling liquid

Place the sliced carrot and cucumber in a heatproof bowl or jar and pour the warm pickling liquid over them. Let sit at room temperature for at least 10 minutes to soften and absorb flavor. These quick pickles can be used warm or chilled; drain before assembling.

Pickle and cool

Bring a pot of salted water to a boil. Add 1 cup shelled edamame and blanch 3 minutes; remove with a slotted spoon and set aside. Add 2 cups broccoli florets to the boiling water and cook 2–3 minutes until bright green and tender-crisp. Drain both and shock briefly in cold water to maintain color, then drain well.

Cook edamame and broccoli

Toss the drained edamame and broccoli with a light drizzle (about 1 tsp) of toasted sesame oil and a pinch of salt. Slice the avocado just before assembly to prevent browning. Thinly slice 2 scallions on the bias for garnish.

Season vegetables

If you like extra crunch, toast an additional 1 tsp sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant; watch carefully to avoid burning.

Toast extra sesame seeds (optional)

Divide the seasoned rice between two bento boxes or bowls (about half the rice per serving).

Arrange glazed spicy tofu on one side of each box. Add a portion of quick-pickled carrot and cucumber next to the tofu.

Place a portion of broccoli and edamame in separate compartments or alongside the tofu so textures contrast. Add sliced avocado to each box.

Scatter sliced scallions, nori flakes (or gluten-free furikake), and additional toasted sesame seeds over the tofu and rice. Add a lime wedge to each box for a fresh squeeze at the table.

If you reserved extra sauce, drizzle 1–2 tbs over the tofu/rice or pack separately to keep components crisp. Serve immediately or refrigerate for up to 24 hours (add avocado fresh if storing).

short-grain sushi rice

water

rice vinegar (for seasoning)

salt

extra-firm tofu (pressed)

gluten-free tamari (for tofu)

garlic powder

cornstarch

neutral oil (e.g., grapeseed, avocado)

toasted sesame seeds

gluten-free tamari (for sauce)

sriracha

tahini

rice vinegar

maple syrup

toasted sesame oil

warm water (to loosen)

lime juice

carrot

cucumber (English or Persian)

sugar

shelled edamame (frozen or fresh)

broccoli florets

avocado

scallions

nori flakes or gluten-free furikake

lime wedges

Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add the broccoli florets and blanch for 90–120 seconds until bright green and just tender-crisp. Immediately transfer the broccoli to a bowl of ice water to stop cooking and preserve color. Drain thoroughly and pat dry with kitchen paper.

Prep Broccoli

In a small bowl whisk together light soy sauce, mushroom oyster sauce, rice vinegar, sugar, vegetable stock (or water) and white pepper until sugar dissolves. In a separate small cup mix the cornstarch with the 2 tbs cold water to form a smooth slurry. Set both aside.

Make the Sauce

Heat a large wok or heavy skillet over medium-high heat until hot. Add the neutral oil and swirl to coat. Add the minced garlic and optional crushed red chili flakes and stir-fry for 20–30 seconds until fragrant but not browned (watch closely to avoid burning).

Stir-fry Aromatics

Add the blanched, drained broccoli to the wok and toss to coat with the garlic and oil. Pour the prepared sauce over the broccoli and stir-fry 30–60 seconds so the broccoli heats through. Give the cornstarch slurry a quick stir then pour it into the wok while stirring constantly; the sauce will thicken in 30–60 seconds and become glossy, coating the florets. Taste and adjust seasoning with salt as needed.

Cook Broccoli with Sauce

Remove the wok from heat and drizzle the toasted sesame oil over the broccoli. Toss briefly to distribute the flavor evenly.

Finish

Transfer the garlic broccoli to a serving dish. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lemon or lime wedges on the side for diners to squeeze over if they like a bright lift.

Serve

Broccoli florets (medium, cut into bite-size pieces)

Neutral oil (vegetable, canola or sunflower)

Garlic, minced

Light soy sauce

Mushroom oyster sauce (vegan) or mushroom soy-based stir-fry sauce

Rice vinegar

Granulated sugar

Vegetable stock or water

Cornstarch

Cold water (for slurry)

White pepper, ground

Salt

Crushed red chili flakes (optional)

Toasted sesame oil

Fresh scallions, thinly sliced

Toasted sesame seeds

Lemon or lime wedges

Finely chop the 2 scallion stalks, grate the ginger, and mince the garlic. Put them in a small bowl and set aside.

Prepare aromatics

In a mixing bowl add 250 g ground chicken. Add 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 0.5 tsp sugar, 0.25 tsp white pepper, 0.25 tsp salt, 1 tbs cornstarch, and the reserved aromatics (ginger, garlic, chopped scallions). Add 1 egg white. Using chopsticks or a spoon, mix vigorously in one direction until the mixture becomes tacky and slightly sticky (this helps create a cohesive filling).

Combine filling

Cover the bowl and refrigerate for 10–15 minutes to allow flavors to meld and the cornstarch to hydrate. If you must proceed immediately, the filling will still work but resting improves texture.

Rest filling

Lay out the 6 dumpling wrappers on a clean work surface and keep them covered with a damp towel so they don’t dry out. Cut parchment into 6 small squares or prepare 6 napa cabbage leaves to line the steamer basket.

Prepare wrappers

Scoop approximately 1 level tablespoon (about 12–15 g) of filling per wrapper and place it in the center of each wrapper. Smaller amounts reduce leaking; avoid overfilling.

Portion filling

With a small bowl of water nearby, use your finger to moisten the edge of the wrapper. Fold the wrapper over the filling to make a half-moon or bring edges up and pleat to create a purse shape; pinch firmly to seal, removing any trapped air. Repeat for all 6 dumplings. Lightly brush the bottom of each sealed dumpling with 1/6 of the reserved oil (or brush the parchment/cabbage) to prevent sticking.

Seal dumplings

Bring about 2–3 cm of water to a rolling boil in your wok or steamer pot. Place the lined steamer basket over the boiling water, cover, and let it preheat for 1 minute.

Preheat steamer

Arrange the 6 dumplings in a single layer on the parchment or cabbage, leaving space between them. Place the basket over boiling water, cover tightly, and steam over medium-high heat for 8–10 minutes. Dumpling wrappers should turn translucent and filling should reach an internal temperature of at least 74°C (165°F) — if you don’t have a thermometer, cut one open to check that the chicken is opaque and cooked through.

Steam dumplings

Turn off the heat, leave the steamer covered for 1 minute to settle, then carefully remove dumplings with a spatula or tongs. Serve immediately with dipping sauce.

Rest before serving

In a small bowl combine 2 tbs light soy sauce and 1 tbs black vinegar. Stir in 1 tsp chili oil if using, 0.5 tsp toasted sesame seeds, and 1 tbs very thinly sliced scallion. Mix and taste; adjust by adding more vinegar for tang or more soy for saltiness. Serve alongside the hot dumplings.

Ground chicken (preferably 80% lean)

Scallions (green onions), finely chopped

Fresh ginger, finely grated

Sesame oil

Shaoxing wine (or dry sherry)

White pepper

Egg white (large)

Round dumpling wrappers or small wonton wrappers

Neutral oil or sesame oil (for brushing / preventing sticking)

Parchment paper or napa cabbage leaves (for lining steamer)

Black vinegar (or rice vinegar)

Chili oil (optional)

Scallion, very thinly sliced (for sauce garnish)

Rinse 2 cups glutinous rice under cold water until the runoff is nearly clear. Cover with fresh water and soak for at least 4 hours or preferably overnight. Drain thoroughly before use.

Soak the rice

After draining, combine the soaked rice with 2.5 cups fresh water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a boil, then reduce to the lowest simmer, cover, and cook 12–15 minutes until water is absorbed but rice is still a little firm (it will finish steaming). If using a rice cooker, cook normally. Fluff with a fork and set aside to cool slightly so it’s easier to handle during assembly.

Par-cook the rice

Place 4 dried shiitake mushrooms and 2 tbs dried shrimp in a bowl and cover with hot water. Soak 20–30 minutes until mushrooms are soft; reserve 3 tbs soaking liquid, remove stems and thinly slice mushrooms. Drain and finely chop the soaked dried shrimp.

Prepare dried ingredients

Heat 2 tbs vegetable oil in a wok or skillet over medium-high heat. Add 200 g diced chicken thigh and stir-fry until beginning to brown, about 3–4 minutes. Push the chicken to the side.

Cook the protein

Add sliced Chinese sausage to the pan and stir until it releases oil and browns slightly, about 2 minutes. Add the chopped shiitake and dried shrimp and stir-fry together for 1–2 minutes to combine flavors. Toss in the sliced green onion and stir briefly.

Add cured sausage and aromatics

In a small bowl combine 2 tbs light soy sauce, 1 tbs dark soy sauce, 1.5 tbs oyster sauce, 1 tsp sugar, 0.25 tsp white pepper and 1 tsp sesame oil. Stir to dissolve the sugar.

Make the sauce

Mix 1 tbs cornstarch with 60 ml hot water or stock to make a slurry. Pour the sauce mixture into the pan with the cooked filling, stirring to coat. Add the cornstarch slurry and cook 1 minute more until sauce thickens slightly and evenly coats the filling. Taste and adjust seasoning (add up to 0.5 tbs light soy if needed). Remove from heat and allow filling to cool slightly.

Bind the filling

Fold the sauce-coated filling through the par-cooked sticky rice until evenly distributed. This gives the rice flavor and a glossy finish.

Combine filling with rice

Rinse 2 dried lotus leaves under running water to remove dust. Soak in very hot water for 20–30 minutes until pliable. Drain and pat leaves dry. Cut each leaf in half if they are large so you have 2 wrappers per final piece (total 2–4 usable wrapper pieces depending on leaf size).

Soak and clean lotus leaves

Lay one softened lotus leaf (shiny side down) on a flat surface. Brush with 0.5 tbs oil to prevent sticking. Place roughly 1 cup of the rice-and-filling mixture in the center of the leaf (for 2 servings divide mixture to produce two wrapped parcels). Fold the leaf over the filling like a parcel: fold two sides in, then roll or fold the leaf to enclose the rice, tucking ends underneath. Repeat for the second wrap. If needed, secure with kitchen twine or a toothpick (remove before serving).

Assemble wraps

Set up a steamer (bamboo or metal) with boiling water. Place parcels seam-side down on parchment or in the steamer basket (do not overcrowd). Steam over high heat for 25–30 minutes to fully finish the rice and marry flavors. If your par-cooked rice was softer, 20 minutes is sufficient; if it was still fairly firm, steam 30 minutes.

Steam the wrapped parcels

Remove parcels from the steamer and let rest 3–4 minutes. Carefully unwrap or serve whole to be unwrapped at the table. Garnish with toasted sesame seeds and thinly sliced green onion if desired.

Rest and garnish

Serve hot as a dim sum small-eat. Each parcel is one serving; this recipe yields two lotus-leaf sticky rice parcels.

Serving suggestion

glutinous (sticky) rice

water (for soaking and steaming)

boneless chicken thigh, finely diced

Chinese sausage (lap cheong), thinly sliced

dried shiitake mushrooms

dried shrimp

vegetable oil

green onion, thinly sliced

light soy sauce

dark soy sauce

oyster sauce

sesame oil

white pepper

hot water or low-sodium chicken stock (to bloom cornstarch)

dried lotus leaves

light neutral oil (for brushing leaves / wok)

thinly sliced green onion

In a small bowl, combine warm milk (100 ml) and granulated sugar (15 g). Sprinkle the instant dry yeast (2 g) over the surface and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive — replace and try again.

Activate yeast

In a mixing bowl, add all-purpose flour (160 g) and salt (0.25 tsp). Make a well, pour in the yeast-milk mixture and stir until a shaggy dough forms. Add soft unsalted butter (15 g) and continue kneading by hand or with a stand mixer for 8–10 minutes until the dough is smooth, elastic and slightly tacky but not sticky. If too dry, add 5–10 ml more milk; if too sticky, dust with a little flour.

Mix and knead

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45–60 minutes.

First proof

Punch down the risen dough gently to release air, then divide it into 2 equal portions (for 2 buns). Shape each portion into a smooth ball, cover and let rest 10–15 minutes while you prepare the filling. This rest relaxes the gluten and makes shaping easier.

Divide and rest

If your salted yolks are raw, steam or hard-boil the whole salted eggs first. To steam yolks: separate yolks from whites, place yolks on a small heatproof dish and steam over boiling water for 8 minutes until set. Let cool. (If using pre-cooked salted yolks, skip steaming.)

Glunten Free Vegan Spicy

Garlic Broccoli Vegan

Steamed Chicken Dumpling (6) Žk

Sticky Rice Lotus Leaf Wrap (2) **

Salted Egg Yolk Custard Bun (2)

Ruby Rose

Butterfly Lavender

Bbq Pork Bun (char Siu Bao) (3) Xe

Red Bean Sesame Ball (6) Vegan

Jasmine Peach Oolong

Passionfruit

Pure Tea (unsweetened)

Set Bhot Tea Or Pure Tea – 8.99

Set A Hot Tea Or Pure Tea – 8.99

Am Hibiscus Tea