Tao Tao House

Steamed rice noodles with BBQ pork.

Steamed rice noodles with prawns.

Silky rice noodles wrapped with tofu skin, prawn, and tobiko.

Steamed rice noodles with spinach.

Crispy fried dough wrapped around steamed rice noodles.

Steamed rice noodles with tofu and Chinese broccoli.

Steamed rice noodles with scallops.

3 pieces per serve. Prawn dumpling.

3 pieces per serve (Pork and Shrimp Siu Mai) is a classic, open-faced Cantonese dim sum dumpling. It features a savory filling of juicy minced pork and tender, crunchy shrimp wrapped in a thin yellow or white dough wrapper, left open at the top, and typically garnished with bright diced carrot.

3 pieces per serve

Prawns and pork in a delicate dumpling infused with ginger and shallot.

3 Pieces per serve

Steamed glutinous rice wrapped in lotus leaf with chicken.

3 Pieces per serve

3 Pieces per serve

3 Pieces per serve

3 Pieces per serve Chinese pan-fried dumplings celebrated for their unique dual texture: a beautifully crisp, golden-brown base paired with a tender, steam-softened top.

Crispy prawn flavoured crackers.

Marinated prawns wrapped in parchment paper and deep-fried to seal in floavour and aroma. (3 pieces per serve)

Express Lunch Box choice of beef or chicken with different sauces options

Express Lunch Box for Vegetarian Options

Roast duck on rice is a quintessential Cantonese staple featuring juicy, spiced meat and served over a bed of warm jasmine rice

Tofu char siu on rice

Pork spare ribs and chicken feet on steamed rice is a comforting Cantonese classic commonly enjoyed during dim sum. The combination of savory, tender spare ribs and rich, gelatinous chicken feet braised in fermented black bean sauce infuses the rice with a deeply savory flavor.

Mapo tofu with minced chicken on steamed rice is a comforting Sichuan classic featuring silky soft tofu and savory ground chicken simmered in a fiery, numbing chili bean sauce, served over a bed of fluffy white rice

Diced chicken sauteed with szechuan peppercorn and herbs, Chinese wine and garlic on deep fried spinach leaves. A touch of spice and warm your heart.

Crispy barbecued roast duckling with plum sauce. 1/2 a duck.

Eggplant batons and seafood simmered in a tangy vinegar chili sauce, served in a hot pot.

300g. Eye fillet wok seared medium rare and served with black pepper sauce.

Chinese cooking steamed Australian wild barramundi fillet with ginger, shallots and soy sauce.

Braised pork spare ribs in a sweet vinegar sauce with caramelised onions.

Fried rice with shrimps, BBQ pork, egg and spring onion.

Fluffy and fragrant white rice.

Flat rice noodles stir fried with sliced beef, onions and bean shoot in soy sauce.

Vermicelli noodles stir fried with shredded BBQ pork, shrimp, capsicums and onion in curry sauce.

Braised e fu noodles with shredded snow pea and Chinese mushroom.

Flat rice noodles stir fried with shredded BBQ pork, shrimp, capsicums and onion in mild curry sauce.

Sweet and crispy chicken strips glazed with honey.

Tender chicken in a zesty lemon sauce.

Crisp-skinned chicken dish with a delicate balance of flavours.

Stir-fried chicken and cashew nuts in a savoury blend.

Tender chicken pieces smothered in a sweet and savoury teriyaki sauce.

Crispy duckling stuffed with prawn paste, coated with sesame and served with mushroom sauce.

Crispy chicken, cashew, and dried chilli in a harmonious blend of flavours.

Tender chicken pieces served with a rich and creamy Satay Sauce.