Nhà hàng The River Oriental

East Asian noodle houses, Oriental bistros and hotpot kitchens unite three culinary foundations: slow-simmered bone broths, high-flame *wok hei* searing, and communal table cooking.

Braised Beef Noodles, Hand-Folded Dim Sum & Multi-Broth Hotpot

• Taiwanese *Hongshao* Braising: Beef shank and tendon are gently simmered for hours with star anise, Sichuan peppercorn and fermented bean paste, served over springy wheat noodles.
• Custom Multi-Broth Hotpot: Diners combine rich tomato, mushroom, bone or spicy Sichuan *Mala* broths in a divided pot, swishing thinly sliced meats and seasonal greens at the table.

• Brightening Beef Noodle Broth: Taste the rich *Hongshao* broth first, then add a spoonful of tangy pickled mustard greens (*suancai*) and house chili oil halfway through the bowl.
• Crafting Your Hotpot Dip: Mix sesame-peanut paste with minced garlic, scallions, cilantro, soy sauce and a touch of toasted sesame oil for a balanced dipping sauce.