Huang's Cafe
Asian comfort food done right — from steamer to table.
Menu availability may vary by day. For advance group orders, packed lunches, or catering inquiries, please contact us directly.
Inquire on WhatsAppThe perennial favourite — tender minced pork wrapped in thin dumpling skin and steamed until pillowy. Topped with orange fish roe and served with soy-calamansi dipping sauce.
Classic Cantonese hakaw — whole shrimp folded inside a translucent steamed wrapper, lightly seasoned to let the sweetness of the prawn speak for itself. Served with chili oil.
A Japanese-Filipino fusion twist on the classic siomai — pork and shrimp filling topped with a generous layer of spicy mentaiko (pollock roe) sauce, lightly torched until bubbling.
A lighter take on the siomai format using whole shrimp and a delicate seasoning. Steamed fresh in bamboo baskets and served warm with house dipping sauce.
Soft steamed bao filled with tender braised pork asado in a sweet-savory sauce — a dim sum cart classic done with care. Pillowy dough, deeply flavored filling.
Crispy deep-fried wontons filled with seasoned pork and shrimp. Golden, crackling exterior; juicy filling — served with a sweet chili dipping sauce.
Tender pork spareribs marinated in fermented black bean sauce and steamed until the meat falls from the bone. A dim sum hall staple served in individual portions.
Hong Kong-style egg custard tarts — a buttery shortcrust shell filled with a silky, lightly sweetened egg custard. A perfect close to a dim sum meal.
Huang's most theatrical centerpiece — a whole slow-roasted chicken presented on a stainless stand at the table, then finished with a dramatic flambe to crisp the skin. Served with house dipping sauce. Order-worthy for any group.
A whole Peking duck roasted to a lacquered mahogany finish, carved at the kitchen pass. The skin is paper-thin and crackling; the meat beneath is tender and perfumed with five spice. Served with hoisin sauce and steamed pancakes.
Slow-braised pork belly glazed in a sweet-savory Chinese BBQ sauce until the edges caramelize. Sliced thick and served over steamed rice or as a side to share with the table.
Filipino-Chinese roast pork belly — skin scored and roasted until the fat renders and the rind blisters into crackling. Served with vinegar dipping sauce and steamed rice.
Thick egg noodles stir-fried with pork, shrimp, vegetables, and a rich soy-based sauce until glossy and fragrant. A Filipino-Chinese classic that never fails at a group table.
Clear pork-bone broth ladled over thin egg noodles and plump pork-shrimp wontons, finished with sliced beef. A warming, deeply seasoned bowl suited to any hour of the day.
Thin rice noodles stir-fried with soy sauce, calamansi, pork slices, shrimp, and crisp vegetables. Light in texture but full in flavor — a staple worth ordering at any gathering.
Thick, chewy hand-pulled noodles tossed in a savory sesame-soy dressing with braised pork, sliced cucumbers, and scallions. A satisfying bowl with real noodle character.
Thin wheat vermicelli in a clear pork-bone broth with fried garlic, sliced pork, and egg. Simple, restorative, and deeply comforting — the kind of soup that recalls home cooking.
The quintessential Chinese fried rice — wok-tossed jasmine rice with eggs, char siu pork, shrimp, and scallions. High-heat wok gives it the smoky breath every good fried rice needs.
Crispy-fried pork cubes tossed in a bright, tangy-sweet sauce with pineapple, bell peppers, and onions. A beloved Chinese-Filipino comfort dish that works as a shared centerpiece.
Tender chicken stir-fried with dried chilies, Sichuan peppercorn, roasted peanuts, and a savory-sweet-spicy sauce. Bold, numbing heat with layers of flavor in every bite.
Silken tofu in a rich, spicy doubanjiang and fermented black bean sauce with minced pork, Sichuan peppercorns, and scallions. Deeply aromatic, warming, and built for steamed rice.
Tender sliced beef wok-fried with broccoli and mushrooms in a glossy oyster sauce reduction. A simple stir-fry executed with good heat and careful timing — a reliable workhorse dish.
Firm tofu deep-fried until crisp and tossed with garlic, fresh chilies, and the house salt-and-pepper blend. Crunchy outside, custard-soft inside — excellent as a vegetarian sharing dish.
Golden crispy chicken strips glazed in a bright, aromatic lemon sauce — sweet, tangy, and light. A crowd-pleaser that works for all ages and particularly popular at family tables.
Whole fish (or fillet) steamed to flaking point and finished with a hot drizzle of sizzling oil poured over fresh ginger, scallions, and soy — the Cantonese preparation at its cleanest.
Creamy Taiwanese-style milk tea with a strong black tea base, sweetened with cane sugar syrup, and finished with chewy tapioca pearls. Available in original or brown sugar variant.
Smooth, fragrant taro blended with milk tea and sweetened to order. Naturally purple, lightly sweet, and finished with chewy tapioca pearls — a perennial student favourite.
Japanese ceremonial-grade matcha whisked with warm milk and a light honey sweetener. Grassy, umami, and satisfying — equally good hot or served over ice.
Double-shot espresso poured over ice, diluted to taste — clean, strong, and unsweetened by default. The straightforward daily driver for coffee drinkers who mean it.
Fresh-squeezed Philippine calamansi over ice, sweetened with syrup to order. Bright, citrusy, and palate-cleansing — the natural pairing for a dim sum lunch.
Dried chrysanthemum flowers steeped in hot water with rock sugar — floral, lightly sweet, and caffeine-free. A traditional digestive companion to any Chinese meal.
Have questions about the menu, group orders, or catering? We're happy to help.
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