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Starters
Salad with vinegar, cucumber, black fungus mushrooms & peanuts, 4.50 EUR
Special
Shredded potatos salad with chili peppers, vinegar, etc., with a hot and sour taste.4.00 EUR
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.6.00 EUR
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. 6.00 EUR
Mixed with sesame, Japanese soy sauce, and sesame oil, boiled fresh local spinach. It is a simple Japanese appetizer.
4.00 EUR
Dim Sum
Freshly steamed Hong Kong-style Rice-noodle Rolls with three sauces (Tomato sauce/Seafood sauce/peanut sauce) and cooked sesame seeds. It is commonly found in Yum Cha restaurants (Cantonese tradition of brunch involving Chinese tea and dim sum) in Hong Kong. We shipped the traditional "Rice-noodle Roll Machine" and ingredients from Hong Kong. We want to serve our guests a unique, authentic Hong Kong dim sum taste in Greece.4.50 EUR
Freshly steamed Hong Kong-style rice-noodle rolls with eggs topped with special Hong Kong soy sauce. It is commonly found in Yum Cha restaurants (Cantonese tradition of brunch involving Chinese tea and dim sum) in Hong Kong. We shipped the traditional "Rice-noodle Roll Machine" and ingredients from Hong Kong. We want to serve our guests a unique, authentic Hong Kong dim sum taste in Greece.4.50 EUR
Freshly steamed Hong Kong-style rice-noodle rolls with minced beef topped with special Hong Kong soy sauce. It is commonly found in Yum Cha restaurants (Cantonese tradition of brunch involving Chinese tea and dim sum) in Hong Kong. We shipped the traditional "Rice-noodle Roll Machine" and ingredients from Hong Kong. We want to serve our guests a unique, authentic Hong Kong dim sum taste in Greece.6.00 EUR
Special
Freshly steamed Hong Kong-style rice-noodle rolls with shrimp bows topped with special Hong Kong soy sauce. It is commonly found in Yum Cha restaurants (Cantonese tradition of brunch involving Chinese tea and dim sum) in Hong Kong. We shipped the traditional "Rice-noodle Roll Machine" and ingredients from Hong Kong. We want to serve our guests a unique, authentic Hong Kong dim sum taste in Greece.6.00 EUR
Made from scratch, selling freshly. Vegetarian spring rolls. Fillings are vermicelli, Chinese cabbage, carrots, shiitake mushrooms and bean sprouts, served with sweet and sour sauce. Served with 3 pcs.5.00 EUR
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.6.00 EUR
Special
A dim sum from Guangdong province. The preparation method uses lotus leaves to wrap glutinous rice with chicken, salted egg yolk, mushrooms, and other fillings in the middle. Traditional glutinous rice chicken is a big portion, one glutinous rice chicken is almost half a meal. So since the 1980s, Guangdong restaurants launch the same material but the smaller size of steamed glutinous rice chicken in Lotus Leaf.6.50 EUR
Soup
Hong Kong style soup, fresh beef bone soup or fresh chicken soup. The soup is served in individual portions.5.50 EUR
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.5.00 EUR
Special
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.3.50 EUR
Snacks
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.6.00 EUR
Special
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. 5.00 EUR
Made from scratch, selling freshly. The Wonton (Cantonese name) is another kind of dumpling. The shape is similar to Italian tortellini. It is typically boiled in a light broth or soup and made with a chicken and shrimp filling. The skin wrapping for Wontons is different—thinner and less elastic. Wontons are more popular in Southern China. Served with 4 pcs.6.00 EUR
Special
Made from scratch, selling freshly. The Wonton (Cantonese name) is another kind of dumpling. The shape is similar to Italian tortellini, made with a chicken and shrimp filling. Which is deep-fried and pair well with sweet and sour sauce. Served with 4 pcs.6.00 EUR
Made from scratch, selling freshly. The Wonton (Cantonese name) is another kind of dumpling. The shape is similar to Italian tortellini, made with a chicken and shrimp filling. Which is deep-fried and pair well with sweet and sour sauce. Served with 4 pcs.5.00 EUR
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.5.50 EUR
Special
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.5.50 EUR
Special
Shrimp crackers(chips) imported from Indonesia are a very classic snack. Pieces of thick and crispy prawn taste slices are deep-fried until golden, the taste is crisp and rich in flavor, and the mouth is full of prawn's aroma.2.00 EUR
Main Course
Chicken, Beef, Seafood. We don't serve pork.
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.8.00 EUR
Steamed Chicken with Fungus and Mushrooms, this is a traditional home-cooked dishin Hong Kong. The chicken is well marinated, as long as the time and heat are controlled, the meat is naturally tender and smooth. Shiitake mushrooms and chicken have always been the best combination, with goji berry, red dates and fungus to make the flavor richer.
11.00 EUR
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.
12.00 EUR
Special
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.
15.00 EUR
Special
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. 16.00 EUR
Special
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.15.00 EUR
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.8.00 EUR
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.13.00 EUR
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.14.00 EUR
Special
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.17.00 EUR
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. 8.00 EUR
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).8.00 EUR
Special
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.12.00 EUR
Special
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.14.00 EUR
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.15.00 EUR
Special
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.16.50 EUR
Special
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.16.50 EUR
Special
It is a classic traditional dish of Szechuan province, belonging to Szechuan cuisine. It is made by eight prawns supplemented with spring onions, ginger, pepper, dried chili, Szechuan spicy sauce stir-fried in a wok.16.50 EUR
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.18.00 EUR
Special