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Yekè · Hainan Coconut Chicken (Poly Time Square Branch)

火锅 · ⭐ 4.5

Shiguangli, No. 2–4 Jianshe Zhongma Road

Dishes

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  3-Second Bell Roll

  Three-Second Bell Roll is a dish primarily made with tofu skin. The preparation involves rolling the tofu skin into a cylindrical shape and quickly frying it until golden and crispy. Due to the extremely short frying time—about three seconds—it earns this name.
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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Bungarut Toast

  A toast made with fresh bungarut leaf juice, offering a soft texture and natural plant aroma, often served with butter or jam.
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  Papaya Coconut Jelly

  A refreshing dessert made from ripe papaya and coconut milk, set to a smooth, creamy texture with a sweet tropical flavor.
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  Papaya, Shark Fin, Coconut Hainan Chicken

  This dish features Hainan chicken stewed with papaya, shark fin, and coconut, resulting in a rich, savory broth with a delicate balance of sweetness and umami.
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  Papaya Gelatin Coconut Chicken Soup

  A nourishing soup made with fresh papaya, gelatin, and coconut chicken, slowly simmered to create a delicate and rich flavor.
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  Coconut Chicken

  Coconut chicken is a dish primarily made with coconut and chicken. The preparation typically involves cutting the chicken into pieces, opening a coconut to extract its juice and flesh, then placing the chicken and coconut meat together inside the coconut shell, adding an appropriate amount of coconut juice, and steaming until the chicken is fully cooked, preserving the refreshing aroma of coconut and the tender flavor of the chicken.
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  Hainan Coconut Milk Qingbu Liang

  Hainan coconut milk sweet soup is a dessert made by simmering various ingredients in coconut milk. Key ingredients include mung beans, red beans, job's tears, lotus seeds, lily bulbs, red dates, and longan; some versions add tapioca pearls or coconut flesh. First, legumes and root vegetables are cooked until soft, then mixed with coconut milk and gently stewed, adjusting sweetness to taste.
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  Hainan Chicken Rice

  A classic Hainan dish featuring chicken and fragrant rice cooked in chicken broth and oil, served with ginger-scallion sauce and pickled cucumber.
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  Classic Coconut Hainan Chicken

  A traditional Hainan dish featuring tender chicken stewed in coconut water and flesh, delivering a delicate balance of sweetness and umami.
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  Pan-fried Spanish Mackerel

  Pan-fried Spanish mackerel is a dish featuring the fish as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender inside.
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  Coconut Boat with Sticky Rice

  A traditional Chinese dessert made by steaming sticky rice, red dates, and lotus seeds inside a fresh coconut shell, offering a sweet and fragrant experience.
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  Butter Pandan Toast

  Fresh toast spread with butter and fragrant pandan leaf, baked until golden and crispy.

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