The extensive menu serves a variety of classic Hong Kong fare from your Cantonese roast to stir fry dishes. The Peking Duck ($78) came with the crispy duck skin that you wrap with the other accompanying ingredients in the egg crepe while the meat is used to braised with rice vermicelli and preserved vegetables.

Other dishes that we have tried include the Marinated Cold Jellyfish Head with Shallot Oil ($16) that brings a tang from the black vinegar, Double-boiled Fish Maw and Shark Cartilage Soup ($40) that is packed with collagen goodness and Whole Fish prepared 2 ways, fillet is sautéed and fish bone is wok fried.
✨ Pi Food
📍 9 Penang Road, Unit 01-18, Singapore 238459
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