Three Bowls Menu & Prices — London

Slow poached chicken served with fragrant rice, ginger spring onion sauce, chilli sauce, seasonal green and broth (Chicken served at room temperature).

Rice noodle topped with peanut, pickled cabbage, bamboo, spring onion, coriander, sesame seed and garlic oil in aromatic gravy.

Slow poached chicken served with fragrant rice, ginger spring onion sauce, chilli sauce, seasonal green and broth (Chicken served at room temperature).

Beef Brisket / Seasonal Green /Marinated Egg.

Tofu / Seasonal Vegetable / Spring Onion.

This vegan rice rich flavour comes from the grains which are garlic, ginger and lemongrass.

Rice noodle topped with peanut, pickled cabbage, bamboo, spring onion, coriander, sesame seed and garlic oil in aromatic gravy.

Marinated rice noodle topped with beansprout, carrot, peanut, pickled cabbage, bamboo, spring onion, coriander, crispy pastry, sesame seed and garlic.

A spicy, sour and appetizing broth produced from the fermentation of rice grains vinasse. Serving with mussels, prawn, squid, fish cake, crab stick, beansprout, seaweed and vermicelli rice noodle.

Slow simmer chicken, prawn and egg soup serve with flat rice noodle, topped with pak choi, garlic oil and spring onion.

Flat rice noodle wok fried with chicken, prawn, onion, bean sprout and spring onion.

Slow simmer beef soup serve with rice noodle, topped with cabbage, bamboo, pickled mustard green, peanut, garlic oil, coriander and spring onion.

Vegetarian soup base serve with rice noodle, topped with Fried tofu, mushroom, pak choi, choi sum, fungus and pickled mustard green.

Vermicelli Rice Noodle/ Pickle cabbage/Bamboo/Spring onion/Coriander/Sesame seed.

Half succulent poached chicken (Served room temperature)

Boneless fresh sea bass marinated in house special bean sauce. Cook with Chinese cabbage, tofu, bamboo and spring onion.

A vegan style fried tofu set in homemade vegetarian spicy sauce.

Assorted wok fried glass noodle, lily flower, fungus, beancurd stick, shiitake mushroom, cabbage and seasonal green in a vegan broth.

Fermented shrimp paste / Garlic / Red Chilli.

Dry-wok fried Cauliflower, Lotus roots, Garlic sprouts, Chilli Pepper, Carrot, Black fungus, Onion and Sesame.

An ice cold coconut milk drink made with an assortment of red bean, mung bean, taro ball, red date, barley, peanut and rice macaroni

Purple Sweet Potato/Rice flour/Brown sugar/ Coconut/Peanut/Seasame seed.

Glutinous rice flour/Brown sugar/ Coconut/Peanut/Seasame seed.

Sweet herbal tea with honey and ginseng

Hainan Partridge Tea, Hainan Green Tea, Jasmine Tea