Ping Pong Southbank Menu

with celery sea salt

fragrant & mild small green peppers tossed in asian picante dressing

steamed fragrant long stem broccoli,served with creamy sesame dip

hunky flat wheat noodles served with plant-based meat alternative in light sichuan spices, steamed bok choi, coriander, freshly chopped spring onion and chilli *plant-based meat alternative

delicate soft tofu lightly dusted & mixed in with mango sauce and gently fried, served on a bed of fragrant steamed jasmine rice, with edamame, seaweed, sprinkled with black & white toasted sesame, served with curry sauce

prawns, scallop, carrot, bamboo shoots & glutinous rice, steamed in a lotus leaf (p.s. discard the leaf)

bamboo shoot, carrot, asparagus & glutinous rice, steamed in a leaf (p.s. discard the leaf)

braised chicken with chilli, soya beans & shiitake mushroom on steamed rice

sautéed chinese mushrooms with bean curd and black beans on steamed rice

4 fluffy white steamed buns served with shredded duck, pickled ginger, fresh cucumber, crispy shallot and hoi sin sauce

4 fluffy white steamed buns served with delicate soft tofu lightly dusted & mixed in with mango sauce and gently fried, served with sweet chilli sauce, fresh cucumber and coriander

tender chicken skewers, served with a smoky orange sauce

crispy batter-fried chicken, glazed in spicy gochujang sauce

crispy and fragrant cauliflower florets gently fried and seasoned with a spicy garlic & tomato sauce

delicate soft tofu lightly dusted & mixed in with mango sauce, served with sweet chilli sauce

mushrooms, carrots, white cabbage & potato with a hint of pepper, wrapped in a crispy spring roll pastry, served with spicy mango sauce

duck, cucumber & spring onion, wrapped in a crispy spring roll pastry, served with hoi sin sauce

white fluffy bun with lightly sautéed vegetables (p.s. discard baking paper)

chicken dumpling with ultra-spicy chilli sauce, wrapped in beetroot pastry

king prawn & garlic butter in squid ink pastry

topped with goji berry

most iconic cantonese dumpling with prawn & bamboo shoots in translucent pastry

prawn & chive in a green chive pastry

crab, prawn, crunchy water chestnut & shiitake mushroom sautéed in champagne wine, wrapped in beetroot pastry

traditional shanghai soup dumplings with pork, and spring onion in wheat pastry with chinkiang vinegar & ginger

juicy chicken xiaolongbao wrapped in beetroot pastry

chicken & cashew nut with a hint of chilli and hoi sin sauce in a wheat flour pastry

chicken, asparagus, shiitake mushrooms, water chestnuts, with flavours of red chilli, coriander & sesame, wrapped in translucent pastry

shiitake mushrooms, root vegetables, snow peas, water chestnut with fragrant coriander, chilli & sesame, wrapped in translucent pastry

spinach, shiitake & straw mushrooms with fragrant ginger, wrapped in wheat flour pastry, served with spicy mango sauce

shiitake, portobello mushroom & chestnut stir fry with a hint of garlic, wrapped in spinach wheat pastry and then griddled

beef, mange tout, carrots & mushrooms cooked in light soy and ginger sauce, wrapped in wheat pastry, served with oriental sesame soy sauce

fluffy black bun filled with gooey salted egg custard

soft rice pastry ball with a delicious ice cream filling

ask your server for today’s mochi, ice cream and sorbet flavours

ask your server for today’s mochi, ice cream and sorbet flavours

plant-based meat alternative

serves 4

(3 scoops)

(3 scoops)