ENGLISH

Salad with vinegar, cucumber, black fungus mushrooms & peanuts,

White cut chicken is a famous dish of Southern China, including Guangdong province, Fujian province and Hong Kong. It is both deceptively simple and delicious, the chicken is just cooked served in pieces, with the skin and bone, dipping with ginger paste and scallion oil condiment.

Chicken in Chili Sauce is a famous traditional dish in Szechuan Province. The chicken is just cooked served in pieces, with the skin and bone, with rich in condiments, spicy, fragrant and refreshing.

Made from scratch, selling freshly. Fillings are cucumbers, onions, carrots. five-spice cooked duck breast from Cherry Valley served with sweet and sour sauce. Served with 3 pcs. This Asian seasoning "Five-spice" is a mixture of star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds.

There is no shark fin ingredient in the bowl. Starting in the 1960s, a group of hawkers specializing in such imitation shark fins emerged on the streets of Hong Kong. The soup is mixed with vermicelli, with eggs, shiitake mushrooms, and fungus looks very similar to shark's fin in the soup, so it is called "Imitated Shark's Fin Soup". It tastes better with vinegar. The soup is served in individual portions.

It is a representative traditional soup in Japan and often appears in Japanese breakfasts. Although the three ingredients are the same konbu, bonito flakes, and miso, each family has different ways of making miso soup because of the different methods and times used by families. The soup is served in individual portions.

Made from scratch, selling freshly. Fried beef dumplings, wrapping by thin dough skin, juicy fillings, slightly burnt dumpling skin, rich taste. Dumpling, which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. Served with 4 pcs.

Made from scratch, selling freshly. Fried dumplings with cabbage, carrot & chive, wrapping by thin dough skin, juicy fillings, slightly burnt dumpling skin, rich taste. Dumpling, which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. Served with 4 pcs.

Order a crispy fried "Salt and Pepper Squid" at Dai Pai Dong(Open-air food stall) in Hong Kong, with a glass of beer; it’s superb! Pepper Salt is a condiment made of roast dried pepper and sea salt. The difference between Szechuan pepper salt and Cantonese pepper salt, the pepper element used most in Cantonese dishes are white pepper and sea salt, instead of using Szechuan peppercorn. So it is not spicy but crispy.

Taiwanese popcorn chicken is a famous Taiwanese snack, flavorful fried chicken in small pieces marinated in garlic, ginger, 5-spice and white pepper before being deep-fried with Basil. So chicken and basil are crispy, with fragrant on your tongue buds.

Kung Pao Chicken is a spicy dish stir-fried in a wok with cubes of chicken, carrot, peanuts, cucumber, spring onion, and chili peppers. Which is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor.

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods, also is the direct ancestor of sauce of the same name in the West. The original Cantonese sweet and sour sauce is made with is made with preserved plums and hawthorn candy, white rice vinegar, Chinese brown candy, ketchup, Worcestershire sauce for an almost scarlet colour and sweet-sour taste. Sweet sour chicken consists of large thinly sliced pieces of chicken cube in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce.

Which is a famous dish in Szechuan, China, generally cooked with chicken(with bones), dried chili pepper, five-spice, etc., the spicy flavor reveals a fresh fragrance, and the chicken nuggets are crispy on the outside and tender on the inside, spicy and delicious.

This dish pays homage to the “Grilled Chicken Pot,” a Cantonese dish sold in Hong Kong food stalls. The marinated chicken is dry-fried in a wok, then put in a pot and served with fresh coriander. The name "Sizzling" is an onomatopoeia that simulates the sound of raw meat when it is put in a pot. The pleasing sound and the aroma of the stir-fry make this dish more attractive. In Hong Kong, where food trends are continually changing, Sizzling Spicy Chicken has become the mainstream food because of its refreshing, delicious, and affordable price. 

Hong Kong became a British colony in the mid-nineteenth century, and the British ruled India at the same time. Therefore, the Indians followed the British to Hong Kong and brought Indian curry spices and cooking methods to Hong Kong. Thus, curry is gradually localized in Hong Kong, enriching Hong Kong's food culture. Hong Kong curry often uses coconut milk to reduce the spiciness and combined with authentic Cantonese cuisine. Almost every cha chaan teng and fast food restaurants in Hong Kong serve curry dishes as the main course.

Which is a popular Chinese dish from Sichuan province. It's stir-fried tofu(Bean Curd) in chili paste, along with minced beef in a wok. It can be found on nearly every Sichuan food menu worldwide, from eateries in San Francisco to London to Singapore. Its tongue-tingling flavor has won over the world.

It is a common characteristic of traditional dishes in Hunan Province, China, belonging to Hunan cuisine. It's Spicy and smooth, stir-fried in a wok with beef and hot peppers, green peppers and red peppers.

It is a Hong Kong-style authentic specialty dish sold in Hong Kong Dai Pai Dong (Food stalls). The tender beef is served with onions, green peppers, red peppers, and black pepper sauce. The marinated beef is quickly fried on a Teppan (hot iron plate). The name "Sizzling" is an onomatopoeia that simulates the sound of raw meat when it is put on the teppan. The pleasing sound and the aroma of the stir-fry make this dish more attractive.

Which is famous dish in Szechuan, China. Beef in Fresh Hot Pepper is pretty heavy on the chili pepper and Sichuan green and red peppercorns. Cook all chilis, peppers, vegetables and seasoned sliced beef in spicy soup, hot oil sizzles over the dish in a heatproof bowl.

It is a home-cooked recipe, it's stir-fried in a wok with eggs, “garlic chives", and shrimp bows. "Garlic chives" is a species of plant native to the Chinese province of Shanxi. The leaves are used as a flavoring in a similar way to chives, scallions as a stir fry ingredient, garlic flavor makes garlic chives a popular seasoning. They are a common ingredient in Chinese dumplings and the Japanese and Korean equivalents.

Stir-fried in a wok with clams and black bean pepper. It is a common dish in Hong Kong Cha chaan tengs (Fast food restaurants), seafood restaurant and Dai Pai Dong (Food stall), and it is an authentic delicacy in Hong Kong Typhoon Shelter. Stir-fry white shells, garlic, black beans, and ginger together. It is delicious and sweet, recreating the flavor of Dai Pai Dong (Food stall).

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods, also is the direct ancestor of sauce of the same name in the West. The original Cantonese sweet and sour sauce is made with preserved plums and hawthorn candy, white rice vinegar, Chinese brown candy, ketchup, Worcestershire sauce for an almost scarlet colour and sweet-sour taste. Sweet sour fish consists of large thinly sliced pieces of fish in potato starch batter, deep-fried twice until crispy. They are then lightly coated in a variation of a sweet and sour sauce.

It is a typical dish in Hong Kong Cha Chaan Tengs (Fast food restaurants), seafood restaurant and Dai Pai Dong (Food stall), and it is an authentic dish in Hong Kong Typhoon Shelter. Stir-fried squids in a wok with ginger and spring onion are paired with flavored sauce to preserve the ingredients' nutrients to the greatest extent, and the taste is incomparably juicy and flavorful.

Hong Kong became a British colony in the mid-nineteenth century, and the British ruled India at the same time. Therefore, the Indians followed the British to Hong Kong and brought Indian curry spices and cooking methods to Hong Kong. Thus, curry is gradually localized in Hong Kong, enriching Hong Kong's food culture. Hong Kong curry often uses coconut milk to reduce the spiciness and combined with authentic Cantonese cuisine. Almost every cha chaan teng(fast food restaurants) in Hong Kong serve curry dishes as the main course.

It's fried pepper salt with eight crispy golden prawns in a wok. Pepper Salt is a condiment made of roast dried pepper and sea salt. The difference between Szechuan pepper salt and Cantonese pepper salt, the pepper element used most in Cantonese dishes are white pepper and sea salt, instead of using Szechuan peppercorn. So it is not spicy, mild and Crispy.

10 shrimps steamed with glass noodles & garlic. It is a seafood dish commonly seen in Guangdong, Hong Kong and Macau in China. Put the vermicelli on the bottom of the shrimps and drizzle with steamed fish soy sauce. Put the shrimps in a steamer and steam them, hot oil sizzles over the dish in a heatproof bowl.

It is a classic traditional dish of Szechuan province, belonging to Szechuan cuisine. It is made by crabs supplemented with spring onions, ginger, pepper, dried chili, Szechuan spicy sauce stir-fried in a wok.

Hong Kong became a British colony in the mid-nineteenth century, and the British ruled India at the same time. Therefore, the Indians followed the British to Hong Kong and brought Indian curry spices and cooking methods to Hong Kong. Thus, curry is gradually localized in Hong Kong, enriching Hong Kong's food culture. Hong Kong curry often uses coconut milk to reduce the spiciness and combined with authentic Cantonese cuisine. Almost every cha chaan teng (fast food restaurants) in Hong Kong serve curry dishes as the main course.

The steamed red scorpion fish has a light taste, keeping the fresh taste of fish as much as possible. It is one of the traditional famous dishes in Guangdong Province. Use whole red scorpion fish (with bone) as the main ingredient, steamed in a steamer with ginger and spring onion and soy sauce, hot oil sizzles over the dish in a heatproof bowl. (Booking before one day)

It's a dish stir-fried in a wok with rice vermicelli, carrot, bean sprouts & chives, most commonly use shrimp and curry in Hong Kong Style. (while Singapore and Malaysia use tomato sauce and chili sauce instead.) It is very commonly found in Cantonese restaurants. The dish is also very popular in Australian Chinese, Canadian Chinese, American Chinese cuisine as well in some Indian restaurants in Tamil Nadu, India.

It's a dish stir-fried in a wok with rice vermicelli noodles, egg, shredded carrot, bean sprouts, chives. It is a traditional dish in Guangdong Province, China, belonging to Cantonese cuisine.

It is one of the most popular dishes in Hong Kong's local restaurant. A little bit of fusion. It's a dish stir-fried in a wok with spaghetti, beef, onion, green pepper & black pepper sauce.

It's our signature Cantonese dish. It's a dish stir-fried in a wok with beef, ho fun (wide / flat rice noodles) , bean sprouts & chives. It is commonly found in Yum Cha restaurants (Cantonese tradition of brunch involving Chinese tea and dim sum) in Hong Kong, and in cha chaan tengs (fast food restaurants), as well as overseas.

It's our signature Cantonese dish. It's a dish stir-fried in a wok with shrimps, squids, ho fun (wide / flat rice noodles) , bean sprouts & chives. It is commonly found in Yum Cha restaurants(Cantonese tradition of brunch involving Chinese tea and dim sum) in Hong Kong, and in cha chaan tengs (fast food restaurants), as well as overseas.

Steamed rice, it's jasmine rice imported from Thailand.

Fried rice with egg in wok, it's jasmine rice imported from Thailand.

It's rice, prawns, egg & XO seafood sauce stir-fried in a wok. XO sauce is a Hong Kong seasoning, mainly made from Jinhua ham, dried shrimp, scallops and chili. Special seasonings. What is interesting is the XO sauce from Hong Kong, which is rarely praised by French chefs because XO sauce subverts the tradition of using sauces in French cuisine.

Stir-Fried lettuce with minced garlic in the wok. Authentic cooking taste of vegetables in Hong Kong.

Stir-Fried broccoli and scallops with minced garlic in the wok. Authentic cooking taste of vegetables in Hong Kong.