We do one thing on High Street and we do it loud. Chicken, squid, steak and tofu, fried crisp, hit with salt and pepper, buried in spring onion, chilli and sesame, then boxed over rice or crinkle chips. No plates, no waiters, no fuss. You order here, you collect there, you eat wherever you like.
Cantonese-style fried chicken, squid and steak, tossed hard in salt and pepper, piled over rice or crinkle chips. Order at the counter, grab your kraft box at the hatch, eat on the window bench or take it into town.
Yes, there is usually a queue. There was probably one at opening. It moves fast because the kitchen behind the counter never stops, and the boxes come out hotter than the pavement outside. Sauces sit in little white pots, pumps on the counter if you want more.
Keep it simple: a fridge of cold cans by the counter to go with your box. Eating in on the bench, taking it away or ordering delivery, we cover all three, and the box travels well.
Menu and prices as in the restaurant.
If you are coeliac, talk to us at the till. The salt and pepper dishes can be done gluten free and we prep them in a separate area, and people travel across the North West for that squid. Look up on your way out: the orange dragon on the glass shares the wall with Manchester bees. East meets west, and it lives here.
| Monday | 12:00 - 19:00 |
|---|---|
| Tuesday | 12:00 - 19:00 |
| Wednesday | 12:00 - 19:00 |
| Thursday | 12:00 - 19:00 |
| Friday | 12:00 - 20:00 |
| Saturday | 12:00 - 20:00 |
| Sunday | 12:00 - 19:00 |
It gets rammed, queues out the door at opening, but the food comes out fast and the staff stay friendly and helpful through the rush.
Coeliac visitors say the team take real care: allergy details passed to the kitchen properly, food prepped in a separate area, and the gluten free salt and pepper squid is worth travelling for.
The coating on the chicken gets mentioned again and again, and so do the portions. Big boxes, fair prices, people struggle to finish them.
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