Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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BBQ pork, fried prawns, Spring rolls and five spice beef over radish salad.
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Serves two.
Serves two.
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Serves two.
Serves two.
Soft silken tofu served in a portobello mushroom sauce.
Finely chopped pork leg meatballs in our secret sauce recipe passed down through the generations.
Sauteed shrimps with fresh drag on well loose leaf tea from Hangzhou, China.
Large sea scallops seared and served in a crab meat sauce, then topped with flying fish roe.
Slices of marinated beef glazed in our house sweet and zesty sauce and topped with toasted sesame seeds, served on a bed of crispy rice noodles.
Lightly battered white chicken tenderloin sauteed with bell peppers and onion, topped with splash of orange juice, champagne and mandarin oranges.
Dragonwell's own savory glazed sweet and sour ribs.
Prawns in spicy mandarin sauce and shrimp in a Cantonese style white wine sauce.
Strips of white chicken tenderloin sauteed with red bell peppers and Chinese black mushrooms, over a bed of steamed spinach.
Sauteed mushrooms and bell peppers in a black pepper sauce with seared pork tenderloin medallions, served in a sizzling metal dish.
Jumbo prawns in a light lemon glaze, sprinkled with toasted honey walnuts.
Lightly battered jumbo scallops sauteed with assorted vegetables in a sweet tangy soy based sauce.
Minced scallops, shrimp and water chestnuts wrapped in soft tofu and served with golden mushroom sauce on a bed of green vegetables.
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Chicken and shrimps.
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Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
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Lo mein with beef, chicken and shrimp.
Fried rice with beef, chicken and shrimp.
Extra fine rice noodles in dry curry with BBQ pork and chicken.
Pan fried thin egg noodles topped with stir fried beef, chicken, shrimp and mixed vegetables.
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Shrimp and chicken.
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Fried white sesame coated glutinous rice balls with fresh lotus or red bean paste filling.
A Hangzhou favorite dessert made with the fragrant flower, osmanthus or gui hua that grown in the region of Hangzhou.
Icy silk smooth egg custard steamed to perfection with the taste of fresh ginger.
A Hong Kong favorite, buttery and crisp tart shell filled with silky smooth baked egg custard.
A warm dessert for the ginger lovers, osmanthus essence dumplings with white sesame filling in a hot ginger broth.
A Shanghai dessert favorite, golden brown crepes made with fresh red bean paste filling and served with green tea ice cream.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.