Chinese Restaurant
Chinese Restaurant in Brussels. Practical information, direct contact and enquiries in one click.
Two regions, one open kitchen
A neighbourhood Chinese restaurant where the wok is always lit and the dumplings are pleated by hand every morning. The chef trained in Guangzhou before spending eight years in Chengdu, so the menu splits cleanly between Cantonese precision and Sichuan heat — order from both sides if you can.
We're known for the Sunday dim sum service, the half Peking duck (carved at the table) and a lunch bento that's the best deal in walking distance. Group bookings, set banquets and dietary requests all welcome — we'd rather you ask than guess.
Opening Hours
From Guangzhou to Chengdu
Our current menu — discover it on-site or reserve in advance.
Selection of eight hand-folded dumplings — har gow, siu mai, char siu bao, chive rolls and seasonal specials. Served Sundays from 11 to 3.
Half duck carved at your table with pancakes, spring onion, cucumber and house hoisin. Bones can be returned for soup or fried rice.
Hand-pulled noodles in chilli-numbing broth with slow-braised beef shank, preserved mustard greens and roasted peanuts.
One main, two sides, miso soup and rice. Choose from char siu pork, kung pao chicken, mapo tofu or steamed sea bream. Weekday lunch only.
Eight-course banquet with cold starters, dim sum, two wok dishes, a slow-braised plate, fried rice and dessert. Minimum four guests, book 24 hrs ahead.
Full menu available for collection or delivery within three miles, with proper hot bags and reusable containers on request.
« The wok is the heart, the table is the family. »
Our Work
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What Our Clients Say
"Sunday dim sum is the highlight of our week. The char siu bao is the best I've had outside Hong Kong and the staff actually slow down enough to chat."
"Booked the family banquet for our anniversary. Eight courses, nothing overworked, the Sichuan beef numbed my lips in the best way. Worth the trip."
"The bento is twelve quid, and you get fed properly. I've worked through the entire menu over the past year and never had a flat dish."
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