Shark’s fin

Its quality is defined by the character of its needles, which need to be thick, long, golden and translucent, with a smooth soft texture that exhibits slight resistance as you bite into it. The preparation of sharks fin involves hours of intense labour by our chefs in which they must repeat the cycle of soaking and cleaning before boiling, double boiling and braising in our own kim wa ham, chicken and pork stock. Shark’s fin is not only rich in protein and collagen, but also has nourishing and youth-maintaining effects.

Abalone

One of the most expensive dried ingredients in Chinese cuisine; we use only premium grade abalone from Japan. Handpicked by Chui Wai Kwan and head chef Law On, the abalone is stored and allowed to age so its flavour and colour can intensify. Good quality abalone should have an intensely unique taste- sticky and chewy at its core. The most popular method is to braise it in its own rich sauce before being accompanied by braised fish maw or sea cucumber. Abalone has nourishing and youth maintaining effects, and can also balance the blood pressure and brighten the eyes.

Bird’s nest

A traditional favourite; Bird’s nest is rich in protein, with nourishing and regenerative effects, hence very popular amongst the ladies. For good quality bird’s nest, the translucent strands is fine and delicate with a hint of egg white flavour. It is most delicious when cooked in Kim Wa ham stock or in deserts since it can absorb flavour very well.

Natural seafood
All our seafood is fresh and natural; chosen by our chefs and owner and kept in our in-house fish tanks. We are committed to bringing you the best selection available to each country we operate in.

Kim wa ham
Our flagship ham which has received rave reviews from foodies and regulars is sourced exclusively from a special Shanghai supplier. Originating from a specific poultry type in Jie Jiang; we import this delicious ham to all our restaurants and use it in our stocks, to ensure consistency in the flavours of all our dishes.