Restaurant dishes, vacuum-packed and frozen the day they're cooked. Heat, eat, done.
Also available in store — 223-13986 Cambie Road, Richmond, BC V6V 2K3.
H1$36Chicken 650g + Hua Diao wine 200g; add celery / red onion / scallion +$2.
Tender, springy boneless chicken leg simmered in pure Hua Diao wine until every piece is coated in rich sauce. Use the leftover Hua Diao sauce to braise your favourite hot pot ingredients, vegetables and sliced meats.
H2$19.5Raw noodle 180g + soup with beef 570g.
A rich broth simmered from more than ten Chinese herbs and spices, highlighting the distinctive aroma of green Sichuan pepper. Option: extra portion of raw thick noodles +$3.
H3$18.5Raw noodle 180g + soup with beef 670g.
A slow-fire consommé of beef bones, vegetables, fruit and a touch of Chinese herbs — clean, lightly sweet and refreshing. Option: extra portion of raw thin noodles +$3.
H4$19.5Hand-cut pork jowl, pork belly and pork skin slow-braised with aromatics and seasonings. Rich texture and deep, glossy collagen — perfect over rice or noodles. Try it with white pepper and cilantro. (Not the same thing as minced pork ragu!)
H5$17Old-school braised pork belly: gelatinous, springy skin, melt-in-your-mouth fat and tender, deeply flavoured meat. An absolute rice thief.
H6$14.5Old-hen soup simmered from chicken bones and skin, full of collagen, then braised with bamboo shoots. A generous portion — add noodles to turn it into chicken noodle soup.
H7$17Bone-in pork chops hand-tenderized, marinated, fried, then braised in soy — locking in the juices while keeping the meat tender and deeply seasoned. A classic Taiwanese flavour.
H8$17.5Fragrant shiitake with pork shoulder ground to the golden meat-to-fat ratio in a balanced sweet-savoury sauce. Perfect over rice or noodles — top with scallions, bean sprouts or cucumber.
H9$15Keeps the punch of black pepper, rounded out with butter for a fuller, silkier sauce. Ideal for steak and meats, and a great helper for stir-fries.
H10$12Fresh pork with layered aromatics — fluffy, tender, juicy centres. Mini-sized for easy eating; drop them into any hot pot broth, or braise with napa cabbage for classic lion's head.
I1$14Thick-cut pork loin marinated in a sweet-savoury sauce with scallion, garlic and aromatics. Sear hot in a pan, or slice for stir-fries. Hidden move: make it into a sandwich.
I2$11Bone-in chops tenderized and evenly coated in our house marinade — sweet-savoury with a hint of black pepper. Best shallow-fried in a pan or air-fried at high heat.
I3$13Boneless chicken leg with rehydrated dried shiitake, ginger and light seasoning. Gently braised, the chicken stays silky and drinks in the mushroom aroma. Serve over rice or simmer into congee.
Prefer the printed lookbook? Every dish above appears in TTOP's own bilingual product catalogue with weights, portions and suggested serving ideas. Tap any page to view it full screen.
For best results, we strongly recommend fully thawing all products before heating or cooking. Suggested times are a reference only — every stove, oven and air fryer behaves a little differently.
For best results, we strongly recommend fully thawing all products before heating or cooking. Suggested times on packaging are a reference only — every stove, oven and air fryer behaves a little differently.
