Seasonal, fresh, and focuses on accentuating the flavor of the ingredients. It is one of the earliest Chinese cuisines to be popularised in North America.
Known for its thick, vibrant, and sweet flavors, it is a Chinese cuisine most welcomed and easily accepted by the western Palate.
Spicy. Numbing, and tangy. This regional cuisine started a new wave of modern Chinese food craze around the world.
A multicultural blend of primarily Chinese, Malaysian, and Indian cuisine. Singaporean cuisine is one of the earliest Asian cuisines to receive a Michelin star.
Spicy, aromatic, and packed with flavor. It is a cuisine quickly gaining popularity on the world stage.
Comforting, balanced, and timeless. It is the quintessential backbone on which all other Chinese cuisine is built upon.
Spicy, numbing, and exciting, Sichuan cuisine emphasis on producing a complex and compound flavor profile.
The earliest style of Chinese food to arrive on western soil. Remains to be the most popular style of restaurant Chinese food around the world.
Spicy, tangy, and aromatic. It is enjoyed by hundreds of millions of Chinese every day.
Also known as Char Siu, Hong Kong (Cantonese) BBQ shops can be seen in many markets around the world proudly displaying their juicy roast chicken, duck, goose, pig, and many other specialties at restaurant front.
Spicy, flavorful, and slightly numbing. It is the perfect BBQ style to be paired with cold beverages for an exciting and refreshing meal.
Coming from the ethnic minority Uyghur cuisine in China. This style is known for its clever use of various middle eastern spices. It is also the dominating style of BBQ skewers that can be seen all across China’s night market grill scene.
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