Chinese Menu — Bangkok
Indo-Chinese is its own beloved cuisine — Chinese technique bent to Indian tastes in the kitchens of Kolkata. Think chilli paneer, gobi manchurian, hakka-style noodles: wok heat, soy and vinegar, plus green chilli and garlic in amounts no kitchen in China would recognise. Below are 20 Indo-Chinese plates, all halal-friendly.
Chinese dishes
Paneer Chilli
Fire meets creamy softness
Mushroom Chilli
Bold, smoky, deeply gratifying
Chilli Potato
Street flavour, instant happiness
Paneer Black Pepper
Warmth with every bite
Veg Manchurian
A classic crowd-pleaser
Crispy Veg
Light, golden, irresistible
Mushroom Butter Garlic
Garlicky comfort, every time
Chilli Chicken
A fiery Indo-Chinese icon
Chicken Black Pepper
Sharp heat, slow satisfaction
Chicken Manchurian
Saucy, bold, deeply comforting
Chilli Prawns
Ocean fire in a bowl
Chicken Lollipop
Hands-on starter, hard to put down
Chilli Egg
Simple ingredient, bold character
Chicken Chilli Wings
Sticky, spicy, finger-licking
Ginger Chicken
Warm, zesty, deeply aromatic
Honey Chicken
Sweet fire, golden finish
Garlic Chicken
Pure garlic love, always
Fish Chilli
Delicate fish, bold drama
Lemon Chicken
Bright, fresh, beautifully light
Prawns Butter Garlic
Juicy prawns in rich garlic butter
Notes from the kitchen — Chinese
A word on our Indo-Chinese cooking. This is the Kolkata tradition — Chinese technique, Indian palate — and it runs on a separate wok station, not the tandoor. The heat is high and the cook is fast: a chilli paneer or manchurian leaves the wok in minutes, so these dishes often land first. Sauces are mixed in-house from soy, vinegar, garlic and green chilli; no ready-made sauce sachets. Spice level is adjustable — Indo-Chinese "medium" carries a real kick, so say so if you want it gentle.
See also: full menu · best Indian food in Bangkok · Punjabi restaurant in Bangkok · delivery options.
Frequently Asked Questions about Chinese
How many Chinese dishes do you serve?
There are 20 Chinese items on the menu, listed below. Each is cooked to order, with masala ground fresh in our kitchen every morning. Halal across the board.
Is your Chinese food authentic Indo-Chinese?
It is the Kolkata tradition — Chinese technique adapted to Indian tastes, cooked on a dedicated wok station away from the tandoor. Sauces are mixed in-house from soy, vinegar, garlic and green chilli; no ready-made sauce sachets, no MSG-heavy shortcuts.
Is the Indo-Chinese section halal-friendly?
Yes — that is rarer than it sounds for Indo-Chinese food. The chicken is halal-marked (CP Foods, Betagro), there is no pork anywhere in the kitchen, and no cooking alcohol. Veg and egg versions of most wok dishes are available too.
How spicy is the Indo-Chinese food?
Honest answer: our Indo-Chinese "medium" carries a real kick — chilli and garlic are the point of the cuisine. Every dish can be made gentle or fiery on request, and Schezwan versions run genuinely hot. Say your level when ordering and the wok will match it.