Wan's Cantonese Menu

SOUP
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ENTREE
STEAMED DIM SUM
DIM SUM PLATTER (8) | 32
A selection of our handmade dim sums
MONGOLIAN LAMB
PANCAKES (4) | 28
X.O STEAMED ABROLHOS
SCALLOPS (2) | 28
KUNG PAO
CHILLI CHICKEN | 42
SWEET & SOUR PORK | 42
SALT & PEPPER TOFU | 34
MAINS
SEASONAL CHINESE GREENS | 25
FRIED RICE + NOODLES
STIR FRIED BEEF
RICE NOODLE | 32
DESSERT
YANGZHOU BBQ PORK
FRIED RICE | 25
SAN CHOY BOW (4) | 26
CRISPY SHALLOT
PANCAKES (4) | 16
Prawn Har Gow (3) | 14
SEAFOOD
SALT & PEPPER CALAMARI| 44
HONEY KING PRAWNS | 48
SALT & PEPPER
GLACIER 51 TOOTHFISH | 58
STEAMED GLACIER 51 TOOTHFISH
w GINGER & SHALLOT or X.O| 58
LIVE SOUTHERN ROCK LOBSTER
Small (under 1.2 kg) | 188/ kg
Large (over 1.2 kg) | 288/ kg
Duck, or Chicken
Chicken Siu Mai (3) | 14
Scallop Dumpling (3) | 14
PRAWN WONTONS IN SPICY
PEANUT & CHILLI SAUCE (6) | 26
MAPO TOFU | 38
CHICKEN & CORN SOUP | 16 WONTON SOUP | 18
w Belgium Chocolate
A. Salt & Pepper Typhoon StyleD. Steamed with soy, ginger & shallot
B. Cantonese Chilli E. Stir fried with ginger & shallot,
C. Baked Garlic Butter F.X.O Sauce ( 40yrs+ family recipe )
COOKING STYLES
LIVE CORAL TROUT
X.O LIVE PIPPIES (500g) | 70
LIVE MUD CRAB
PEKING DUCK PANCAKES (6) | 42
(12) | 78
LOBSTER TOAST (2) | 28
WAGYU BEEF SHORT RIB MB9+
w FRIED JAPANESE GARLIC | 98
FRIED ICE-CREAM | 18
included Crispy Vermicelli noodles
Steamed whole, w Ginger & Shallot
800g| 168 each
Choice of Cooking Styles
| 188 /kg
MONGOLIAN LAMB | 43
in claypot
Add E-FU Noodles | 15
Spring Menu October
GARLIC KING PRAWNS | 48
X.O DUCK FRIED RICE | 35
in claypot
TYPHOON SHELTER SEAFOOD
FRIED RICE | 38
in claypot
3 CUP CHICKEN | 46
(Braised w Soy, Rice Wine & Basil)
in claypot
3 CUP GLACIER 51 TOOTHFISH | 58
(Braised w Soy, Rice Wine & Basil)
in claypot