What’s on the Table
Explore the dishes we serve, and read the stories behind them—where the flavours come from and why they matter to us.
Integrity, creativity, and empathy shape the way we cook—and it shows in our Yu Xiang Eggplant, winner of the 2023 Edgy Veg Award.
When Stephanie was studying in Canton, far from her family, this dish became her almost everyday go-to. She discovered it in a tiny, family-run restaurant and fell in love with its bold, “fish fragrant” flavours. At The Flying Pigeon, we’ve reimagined it for a vegan palate, keeping the soul of the dish while making it our own.
Great food heals, and at The Flying Pigeon, that’s exactly what we strive to do—create dishes that comfort, inspire, and bring a little happiness to every table.
We don’t simply recreate recipes; we celebrate the stories behind them, adapt them with care, and share them thoughtfully—because every dish deserves heart, heritage, and a touch of magic.
Photo provided by Veg Action
What Sets Us Apart
The Northern Chinese Salad
Everything we do is about celebrating flavours we love and sharing them with care—because when a dish delights, everyone at the table thrives.
Take our Northern Chinese Salad, for example. Simple yet bursting with flavour, it’s a recreation of a dish we fell in love with at our favourite dumpling restaurant in Beijing, Xian Lao Man. Fresh, crisp, and perfectly balanced, it’s a salad that honours tradition while bringing a little Flying Pigeon twist to every bite.
A Focus on Quality
We hold our food to the same high standards. Our Northern Chinese Salad is built on simple, fresh ingredients that deliver big flavour — Chinese cabbage (Wombok), carrots, Tofu skin, fresh herbs, roasted Spanish peanuts, and a tangy dressing that ties it all together. This Northern Chinese Salad pairs perfectly with our handmade dumplings—fresh, crisp, and tangy, it’s the ideal companion on your table.
The Papaya Salad
Take our Papaya Salad, for example. Fresh, vibrant, and full of flavour, it’s a dish that captured Stephen’s heart during his travels to Krabi, Thailand. An elderly, humble Thai lady first served him this bright and zesty salad, and the memory stayed with him. At The Flying Pigeon, we’ve recreated those flavours so every bite transports you straight to a sun-soaked holiday by the sea.
Our Papaya Salad is built on hand-shredded green papaya and pickled carrots, combined with fresh herbs—mint, Vietnamese mint, coriander—bean shoots, peanuts, and crispy fried shallots. Dressed with our tangy Nuoc Nam dressing, every ingredient plays a crucial role in capturing the authentic flavours and culture of this classic Thai dish. Fresh, vibrant, and perfectly balanced.
We’ve adapted the traditional Nam Yum (Nuoc Nam) dressing to suit our vegan customers, keeping all the bold, tangy flavours without any animal products.
Our curries
Every curry we create is guided by a clear sense of purpose. Our journey in the kitchen has been anything but ordinary, and through every step, we stay true to our values—crafting dishes that are thoughtful, inclusive, and full of flavour.
At The Flying Pigeon, we reimagine all our curries to suit a variety of dietary needs—from dairy-free and nut-free, to soy-free, gluten-free, and FODMAP-friendly—so everyone can enjoy a bowl of comfort and spice, tailored just for them.
What began as a love for bold flavours and shared meals has grown into something much bigger. We’re proud of the journey we’ve shared with our community and even more excited for the dishes, stories, and experiences,
