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Xinchengpin · Nanyang Cuisine Teahouse (Taogin Branch)

Southeast Asian cuisine · ⭐ 4.4

No. 11 Taojin Street, Taojin Road, Ground Floor Unit 1

Dishes

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  Tom Yum Seafood Soup

  Tom Yum Goong is a Thai soup featuring a rich broth simmered with aromatic ingredients such as lemongrass, kaffir lime leaves, and galangal. It includes seafood like shrimp, crab sticks, and fish slices, seasoned with lime juice and fish sauce for a tangy and spicy flavor that stimulates the appetite.
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  Signature Hainan Chicken

  Signature Hainan Chicken features fresh chicken, typically Wenchang chicken, slowly poached in cold water to retain tenderness. Served with a dipping sauce of chicken oil, broth, and garlic, and fragrant rice steamed with chicken essence. Accompanied by cucumber slices, ginger threads, and chili rings.
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  Coconut Chicken Soup Base

  A savory broth made from coconut water and chicken, simmered with ginger and goji berries for a rich, refreshing flavor.
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  Macao Hainan Chicken Rice

  Macao Hainan Chicken Rice features tender chicken served over fragrant chicken oil rice, accompanied by garlic sauce and pickled cucumber, a signature dish from Macao.
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  Private Recipe Grilled Meat

  A flavorful grilled meat dish made with marinated pork belly or beef short rib, slow-cooked to perfection and served with a secret sauce and fresh vegetables.
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  Basil-Steamed New Zealand Mussels

  Fresh New Zealand mussels are gently steamed and served with fresh basil leaves, preserving their natural flavor and tender texture, highlighting the pure taste of seafood and aromatic herb notes.
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  Braised Pork Bone Tea

  Bak Kut Teh is a soup made primarily with pork bones and meat, typically using pork ribs, trotters, or spareribs, simmered with spices like star anise, cinnamon, Sichuan pepper, cardamom, and cloves. Bones are blanched to remove odor, then slow-cooked for hours to create a rich broth. Some versions add chicken or beef for enhanced flavor.
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  Water spinach

  A dish made primarily with amaranth, typically stir-fried after washing and cutting the greens, adding garlic and ginger, and quickly cooking until tender. Can be paired with meat or tofu to maintain a crisp texture.
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  Spicy and Sour Boneless Chicken Feet

  Spicy and sour boneless chicken feet, made from fresh chicken feet that have been deboned and marinated in a specially prepared spicy and sour sauce. The chicken feet are tender, with a rich spicy and sour flavor and a smooth texture, making it an excellent appetizer cold dish.
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  Pan-fried Squid Cakes

  Pan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Pan-fried Oyster Cake

  Pan-fried oyster cake is a dish made with fresh oysters as the main ingredient. Mix oysters with eggs and sweet potato starch, add green onions and ginger, then pan-fry until golden brown for a crispy outside and tender inside.
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  Chicken Oil Rice

  Chicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.

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