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Wala Da (Yuhua Kaidi Store)

Hunan cuisine · ⭐ 4.6

Shop No. 1-71, East Entrance of Building 1, CapitaLand Plaza, No. 421 Shaoshan Middle Road

Dishes

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  Signature Perilla Flavor

  Signature perilla flavor uses fresh perilla leaves as the main seasoning, paired with pork or fish, prepared by marinating, stir-frying, or steaming. Perilla imparts a unique aroma, and ingredients absorb its herbal essence during cooking.
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  Signature Perilla Frog with Beef

  Signature Purple Perilla Frog Legs features fresh frog legs as the main ingredient, paired with purple perilla leaves, garlic slices, and ginger slices, prepared by stir-frying or braising. The frog meat is tender, while the purple perilla leaves impart a unique aroma, resulting in a rich and flavorful dish.
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  Lemon and Golden Tangerine Tea

  Lemon and kumquat tea is made with fresh lemon and kumquats. Slice or juice the lemon, wash and slice or use whole kumquats, then steep with tea (green or oolong). Add honey or rock sugar to taste, and serve chilled or over ice.
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  Osmanthus Sweet Tofu Pudding

  Guìhuā Tángdòu Huā is a dessert made with soft tofu, sugar water, and dried osmanthus flowers. Cut the tofu into cubes, add to the prepared sugar water, sprinkle with dried osmanthus, and chill before serving.
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  Classic Spicy Flavor

  Classic spicy flavor is a dish made with chicken or beef as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. The main ingredients are cut into pieces or slices, marinated with rice wine and soy sauce, then stir-fried together with chili and pepper to absorb the rich spicy flavor.
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  Pineapple Beef Skewers

  Pineapple beef skewers are made with fresh pineapple and tender beef. The beef is cut into cubes and alternated with pineapple chunks on bamboo skewers. After proper marinating, they are slowly grilled over charcoal until the beef is cooked through, allowing the sweet and sour flavor of the pineapple to blend harmoniously with the savory aroma of the beef, creating a unique taste experience.
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  Garlic Shrimp with Vermicelli

  Stir-fried clams with garlic and vermicelli: Clean clams, blanch to remove odor, soak vermicelli in warm water, then steam together with garlic until cooked.
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  Mini Glutinous Rice Balls

  Mini glutinous rice balls are made by steaming glutinous rice, mashing it, shaping it into small balls, then frying or pan-frying. Made from glutinous rice, they have a crispy exterior and soft, chewy interior, commonly enjoyed as a snack or dessert.
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  Chongqing Cold Noodles

  Chongqing cold noodles are made with alkaline noodles, boiled and rinsed in cold water for a smooth, elastic texture. Tossed with sesame paste, soy sauce, vinegar, chili oil, garlic, green onions, and crushed peanuts, often served with shredded cucumber and carrot for a rich, refreshing cold dish.
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  Spicy Sichuan-style Bullfrog Hot Pot

  Spicy marinated frog legs cooked with chili, Sichuan pepper, garlic, ginger, and green onion. The frog legs are simmered slowly over medium-low heat until tender and flavorful, preserving their delicate texture and rich broth.
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  Spicy Frog Hot Pot

  Spicy frog leg pot is primarily made with frog legs, paired with vegetables such as bean sprouts, lettuce, and wood ear mushrooms. It is stir-fried with seasonings like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns, then simmered in a specially prepared broth to infuse the frog meat with flavor.

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