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Fox Loves Coconut Chicken (EFC European Plaza Branch)

Hot pot · ⭐ 4.2

EFCLIVE Europe-America Plaza, Zone A, North-Central Hall, 2nd Floor, Room A228, No. 908-7 Jingxing Road

Dishes

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  Mixed Dumpling Platter

  A mixed meatball platter featuring pork, beef, shrimp, and fish, hand-formed after mincing and seasoning, then boiled or fried. Common types include chicken, beef, fish, and shrimp balls, with some versions adding vegetable bits for texture.
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  Original Coconut Chicken

  Original coconut chicken is a dish primarily made with fresh coconut and chicken. The preparation involves cutting the chicken into pieces, opening the coconut to extract coconut juice and flesh, then stewing the chicken together with the coconut flesh and juice until the chicken is fully cooked, preserving the coconut's refreshing sweetness and the chicken's natural flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Thai Coconut Jelly

  A refreshing Thai dessert made from coconut milk and flesh, chilled to form a smooth, creamy jelly with a rich coconut flavor.
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  Hainan Rural Taro

  A traditional Hainan dish made with fresh taro and pork or cured meat, slow-cooked to bring out a rich, savory flavor.
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  Chaozhou Beef Balls

  Chaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
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  Bamboo Fungus Coconut Chicken

  Bamboo fungus coconut chicken is a soup dish primarily made with chicken, bamboo fungus, and coconut. After blanching the chicken, it is cooked together with bamboo fungus and coconut meat in a pot with water, then slowly stewed to create a rich and flavorful broth. The bamboo fungus absorbs the essence of both chicken and coconut, resulting in a smooth texture and a refreshing, sweet taste.
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  Imported Crispy Rolls

  A dish made with thin spring roll wrappers filled with shrimp, pork, and vegetables, deep-fried until crispy and served with sweet chili sauce.
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  Konjac Balls

  Konjac pearls are a thread-like ingredient made from konjac powder, resembling fine vermicelli in appearance and appearing semi-transparent. Through a unique production process, konjac pearls achieve elasticity and a smooth, refreshing texture. They are commonly stir-fried, simmered in soup, or mixed cold with vegetables or meat, making them an excellent choice for healthy eating.

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