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

Shredded potatos salad with chili peppers, vinegar, etc., with a hot and sour taste.

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.

Mixed with sesame, Japanese soy sauce, and sesame oil, boiled fresh local spinach. It is a simple Japanese appetizer.

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.

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.

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.

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.

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.

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.

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.

Hong Kong style soup, fresh beef bone soup or fresh chicken soup. The soup is served in individual portions.

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.

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.

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.

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.

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.

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.

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.

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.

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 eight prawns supplemented with spring onions, ginger, pepper, dried chili, Szechuan spicy sauce stir-fried in a wok.

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.

Its a seafood dish commonly seen in Guangdong, Hong Kong and Macau in China. Put the vermicelli on the bottom of the carbs and drizzle with steamed fish soy sauce. Put the carbs in a steamer and steam them, hot oil sizzles over the dish in a heatproof bowl.

The steamed seabass has a light taste, keeping the fresh taste of fish as much as possible. It is one of the traditional famous dishes of Hong Kong and Guangdong Province, China. Use whole seabass(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.

Which is a famous dish in Szechuan province, China. It is usually made with a whole seabass; it’s tender and has relatively few bones, which is pretty heavy on the pickled peppers and Szechuan peppercorns. Fried pickled peppers, ginger, garlic, chillis, Szechuan peppercorns to make it fragrant, then add soup to stew Sichuan pickled cabbage (sauerkraut) and seasoned sliced seabass in soup, hot oil sizzles over the dish in a heatproof bowl.

Which is a famous dish in Chongqing, China. Seabass in Fresh Hot Pepper is usually made with a whole seabass; it’s tender and has relatively few bones, which is pretty heavy on the chili pepper and Sichuan green and red peppercorns. Cook all chilis, peppers, vegetables and seasoned sliced seabass in spicy soup, hot oil sizzles over the dish in a heatproof bowl.

It's a seafood dish commonly seen in Guangdong province, Hong Kong and Macau in China. Put the vermicelli on the bottom of the lobster and drizzle with steamed fish soy sauce. Put the lobster in a steamer and steam them, hot oil sizzles over the dish in a heatproof bowl.

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.

It's our signature Cantonese dish. It's a dish stir-fried in a wok with eggs, 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.

which comes from Szechuan, China and is a popular part of Szechuan Cuisine. The noodles are made from starch derived from peas, potato, sweet potato, or rice. Spicy and numbing from Szechuan pepper corn, sour taste from black vinegar.

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.

Teppan-yaki Australian Angus Rib-eye beef, black pepper fried rice with Cheese in a wok. It is one of the most popular dishes in Hong Kong's local restaurant. A little bit of fusion.

Fried rice in a wok with five-spice cooked duck breast from Cherry Valley. This Asian seasoning "Five-spice" is a mixture of star anise, cloves, Chinese cinnamon, Szechuan peppercorns, and fennel seeds.

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

Chinese cabbage, carrot & mushrooms cooked in beef broth.

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

Stir-Fried mixed greens (Included but not included all: green pepper/red pepper/broccoli/cabbage/carrot/zucchini/mushrooms) with minced garlic in the wok. Authentic cooking taste of vegetables in Hong Kong.

Scrambled eggs have been eaten in China for thousands of years but cooking them with tomatoes is a modern, Western influence. In the 1920s and 1930s, stir-fried tomato and scrambled eggs in wok was sold at restaurants. It was around the 1940s that records of the home-cooked style stir-fried tomato and scrambled egg dish emerged.

Rice Balls (Tangyuan) is a Chinese dessert that is a ball of glutinous rice flour and water that has been either boiled and served in a hot broth. Tangyuan can be either small or large and filled or unfilled. They are traditionally eaten during Yuanxiao in the Lantern Festival and served as a dessert on Chinese wedding day, Winter Solstice Festival, and any occasions such as a family reunion, because of a homophone for the union. 5pcs served with hot soup. 15 mins needed.

Rice Balls (Tangyuan) is a Chinese dessert that is a ball of glutinous rice flour and water that has been either boiled and served in a hot broth. Tangyuan can be either small or large and filled or unfilled. They are traditionally eaten during Yuanxiao in the Lantern Festival and served as a dessert on Chinese wedding day, Winter Solstice Festival, and any occasions such as a family reunion, because of a homophone for the union. 5pcs served with hot soup. 15 mins needed.

An egg waffle is a spherical egg-based waffle popular in Hong Kong and is an eggy leavened batter cooked between two plates of semi-spherical cells. They are usually served hot, and often eaten plain, although they may be served with fruit or ice-cream. Egg waffles are among the most popular Hong Kong "street snacks" and were ranked No. 1 in a 100 most popular HK street snack listing. Served with ice-cream, 15 mins needed.

醋香涼拌有機木耳和爽脆青瓜。

涼拌土豆絲，配以香醋和辣椒，菜肴色澤光亮，酸辣可口極易下飯。

白切雞是中國南方的著名美食，包括廣東，福建和香港。 它看起來既簡單又美味，將剛熟的雞肉切成薄片，蘸薑末和蔥油調味料。

口水雞是四川省著名的傳統菜餚。 雞隻煮熟後，將剛熟的雞肉切成薄片，配以豐富佐料，口感麻辣，富有香氣和爽口。

把芝麻，豉油，和麻油拌勻白灼新鮮本地菠菜，是一道日式簡易前菜。

現點現蒸港式豬腸粉澆上秘製三種混合醬，撒上熟芝麻。它在香港的茶樓（粵式早午餐餐廳，提供茶和點心）中很普遍。 我們從香港運送了傳統的“蒸腸粉機”和食材， 旨在希臘為客人提供獨特，正宗的香港點心。

現點現蒸港式鷄蛋腸粉澆上秘製醬油。它在香港的茶樓（粵式早午餐餐廳，提供茶和點心）中很普遍。 我們從香港運送了傳統的“蒸腸粉機”和食材， 旨在希臘為客人提供獨特，正宗的香港點心。

現點現蒸港式腸粉包裹牛肉碎澆上秘製醬油。它在香港的茶樓（粵式早午餐餐廳，提供茶和點心）中很普遍。 我們從香港運送了傳統的“蒸腸粉機”和食材， 旨在希臘為客人提供獨特，正宗的香港點心。

現點現蒸港式腸粉包裹鮮蝦澆上秘製醬油。它在香港的茶樓（粵式早午餐餐廳，提供茶和點心）中很普遍。 我們從香港運送了傳統的“蒸腸粉機”和食材， 旨在希臘為客人提供獨特，正宗的香港點心。

現包現炸素春捲。粉絲，大白菜，胡蘿蔔，香菇和豆芽，配上酸甜醬。3個一份。

現包現炸春捲。青瓜，洋葱，胡蘿蔔，手撕五香鹵櫻桃谷鴨胸，配上酸甜醬。3個一份。

荷葉糯米雞是源自廣東的一種點心。製法是以荷葉包着糯米，中央放雞肉、鹹蛋黃、冬菇等餡料。 傳統的糯米雞的份量不少，吃一個糯米雞已差不多是半頓飯量。因此約1980年代起的廣東酒樓推出材料相同，而體積小一半的珍珠雞。

港式例湯，現熬牛骨湯或者現熬老鷄湯。 每碗一人分量。

碗仔翅本身沒有魚翅成份，大概1960年代開始，香港街頭湧現一批小販專門這種平民仿翅，因爲加入粉絲，配以鷄蛋，香菇，木耳看上去和上湯魚翅非常相似，所以叫「碗仔翅」。可以配上醋食用口感更佳。每碗一人分量。

即麵豉湯，是日本具代表性的傳統食品，常見於日本人的早餐。 雖然是同樣的昆布、柴魚片、味噌三種材料，但因為各家庭所使用的方法及時間的不同，所以家家有不同的味噌湯的做法。每碗一人分量。

現包現蒸的新鮮牛肉餃子，皮薄餡料多汁，微焦的餃子皮，口感豐富。4個一份

現包現蒸的新鮮素三鮮餃子，皮薄餡料多汁，微焦的餃子皮，口感豐富。4個一份

現包現煮的鮮蝦雲吞，鮮蝦雲吞是廣東人最愛吃的地方風味的小食之一，雲吞皮薄肉多，餡料是蝦和雞肉，在高湯中煮沸，講究口感爽滑味鮮。4個一份

紅油抄手是四川和重慶的地方特色小吃，屬於川菜系。柔嫩鮮美，湯汁微辣濃香。抄手類似於雲吞，皮薄而潤滑，在高湯煮沸後、拌上芝麻油紅油，辣椒和其它調料，即可食用。

現包現炸的鮮蝦雲吞，鮮蝦雲吞是廣東人最愛吃的地方風味的小食之一，雲吞皮薄肉多，餡料是蝦和雞肉，在油中炸至金黃，配酸甜醬，外皮香脆餡大多汁，齒頰留香。

在香港大牌檔，點一份爽脆小吃「椒鹽鮮魷」是常識吧？惹味的椒鹽配爽口彈牙的鮮魷，加多杯啤酒，簡直一流！四川椒鹽和廣東椒鹽的區別在於，廣東菜中使用最多的胡椒元素是白胡椒粉和海鹽，而不是四川花椒。 因此，用椒鹽炒香脆炸過的魷魚，不辣，入口香酥咸鮮。

鹽酥雞在臺灣夜市或市集當中隨處可見，是台灣著名小吃之一。其中做法有個很大的特色就是在雞塊快炸好起鍋的時候加入了九層塔，也會因為最後一起同炸的那會兒沾染上有些許九層塔特殊的香氣。入口香酥咸鮮。

印尼進口蝦片，是一個非常經典嘅滋味零食。一塊塊厚脆蝦片炸至金黃，口感香脆味道濃郁，滿口都是蝦的味道。

宮保雞丁是一道辣的中式名菜，用雞塊，胡蘿蔔，花生，黃瓜，京蔥和辣椒炒成。這是一款將咸，甜和辣的風味完美結合的美味佳餚。

木耳香菇蒸雞，這道住家菜可謂百吃不厭。雞肉醃得入味，只要掌握時間和火候，肉質自然嫩滑無比。香菇和雞一向是最佳配搭，簡單的香菇蒸雞已經很下飯，再加入紅棗和木耳，味道就更豐富了。

甜酸是一種多樣式的烹飪方法，也是西方糖醋醬的起源。 原始的粵式糖醋醬是用醃製的李子，山楂果糖，白醋，棕糖，茄汁，喼汁(英國黑醋)製成，呈猩紅色，酸甜。 甜酸雞，雞塊裹上澱粉糊油炸兩次直至酥脆，然後將它們輕輕包裹糖醋醬完成。

是一道四川名菜。辣子雞麻辣中透着鮮香，雞塊外焦里嫩，麻辣可口。一般以整雞為主料，蔥姜蒜，乾指天椒，花椒，鹽，五香粉，白胡椒等多種輔料精製而成，雖然是同一道菜，各地製作也各有特色。

這道菜是向“啫啫雞煲”這道在香港大排檔售賣的粵菜致敬。將醃製過的雞肉在炒鍋內乾炒，再放入煲中，並配上新鮮的香菜。 “啫啫”這個名字是擬聲詞，模擬了生肉放入鍋裡時的響聲。誘人的響聲和炒熟的香氣，打造出這道菜餚的重要吸引力。在食物潮流更迭如風的香港，雞煲以其舒爽、美味、實惠的特點，成為這裡的主流食物。

香港於十九世紀中葉成為英國殖民地，英國在同時期還統治印度，因此印度人跟隨英國人來到香港，並把印度的咖喱香料及烹調方法帶來香港，所以咖喱在香港漸漸本地化，豐富了香港的飲食文化。香港咖喱常會加入椰汁，同時減低辣度，並融入香港原有的廣東菜。 現在幾乎每家香港茶餐廳及大排檔，都有供應咖喱菜式。

中國名菜，是四大中國菜系中代表川菜的一種。主要食材有豆腐、牛肉碎、辣椒、和花椒等。從舊金山的餐館到倫敦再到新加坡，全球幾乎所有四川美食菜單都可以找到它。 它精彩的麻和辣爲它贏得了全世界的好評。

小炒肉是湖南省一道常見的特色傳統名菜，屬於湘菜系。以麻辣鮮香，口味滑嫩的口感，征服了無數食客的胃，原料主要是牛肉和尖椒，青椒、紅椒。

這是一種在香港大排檔出售的港式正宗特色菜。 洋蔥，青椒，紅辣椒和黑胡椒醬和嫩滑牛肉在鐵板上快速翻炒。 “鐵板燒”的名字是一種擬聲詞，模仿生肉放在鐵鍋上時的聲音。 令人愉悅的聲音和炒菜的香氣使這道菜更具吸引力。

水煮牛肉川菜代表之一 帶有明顯川菜麻、辣、鮮、香的特點,深受嗜辣一族的喜愛。 麻辣的味道再配上紅油鋪面的視覺效果,只需看看便食指大動。

這是一道家常菜，主要成分是滑蛋，韭菜和蝦仁，韭菜是發源於山西省的一種植物，葉子像細葱一樣被用作調味料。 大蒜香氣使韭菜成為一種受歡迎的調味料，它們是中國餃子和日韓飲食菜譜中的常見材料。

豉椒炒蜆為廣東港九地區茶餐廳、酒樓和大牌檔常見的小菜，更是香港避風塘的地道美食。豉椒炒蜆不但是一道海鮮菜式，還可作為下酒菜。將白貝、蒜蓉、豆豉、薑片同炒，香噴噴之餘鮮甜惹味，重現大牌檔風味。

酸甜是一種多樣式的烹飪方法，也是西方糖醋醬的起源。 原始的粵式糖醋醬是用醃製的李子，山楂果糖，白醋，棕糖，茄汁，喼汁(英國黑醋)製成，呈猩紅色，酸甜。 沙巴魚塊裹上澱粉糊油炸兩次直至酥脆，然後將它們輕輕包裹糖醋醬完成。

為廣東港九地區茶餐廳、酒樓和大牌檔常見的小菜，更是香港避風塘的地道美食。薑蔥炒香魷魚配上滋味醬汁，最大程度地保留食材的營養，口感是無法比擬地有汁有味。

香港於十九世紀中葉成為英國殖民地，英國在同時期還統治印度，因此印度人跟隨英國人來到香港，並把印度的咖喱香料及烹調方法帶來香港，所以咖喱在香港漸漸本地化，豐富了香港的飲食文化。香港咖喱常會加入椰汁，同時減低辣度，並融入香港原有的廣東菜。 現在幾乎每家香港茶餐廳及大排檔，都有供應咖喱菜式。

四川椒鹽和廣東椒鹽的區別在於，廣東菜中使用最多的胡椒元素是白胡椒粉和海鹽，而不是四川花椒。 因此，用椒鹽炒香脆炸過的黃金大蝦，不辣，咸鮮而香脆。8個一份。

蒜蓉粉絲蒸大蝦為中國廣東、香港和澳門地區常見的海鮮宴客菜式。盡可能保留蝦肉鮮甜的味道。是廣東省特色傳統名菜之一。取粉絲放在蝦底部，淋上豉油。將蝦放入蒸籠蒸熟澆熱油，香味飄香四溢。10個一份。

香辣蝦是一道四川省經典的傳統名菜,屬川菜系。 用大蝦輔以蔥、姜、花椒、干辣椒等製成的佳餚。8個一份。

香辣蟹是一道四川省經典的傳統名菜,屬川菜系。 用肉蟹輔以蔥、姜、花椒、干辣椒等製成的佳餚。

香港於十九世紀中葉成為英國殖民地，英國在同時期還統治印度，因此印度人跟隨英國人來到香港，並把印度的咖喱香料及烹調方法帶來香港，所以咖喱在香港漸漸本地化，豐富了香港的飲食文化。香港咖喱常會加入椰汁，同時減低辣度，並融入香港原有的廣東菜。 現在幾乎每家香港茶餐廳及大排檔，都有供應咖喱菜式。

蒜蓉粉絲蒸蟹為中國廣東、香港和澳門地區常見的海鮮宴客菜式。盡可能保留蟹肉鮮甜的味道。是廣東省特色傳統名菜之一。取粉絲放在螃蟹底部，淋上豉油。將螃蟹放入蒸籠蒸熟澆熱油，香味飄香四溢。

清蒸鱸魚口味清淡，盡可能保留魚肉鮮甜的味道。是廣東省特色傳統名菜之一。以整條鱸魚為製作主料，蒸籠中蒸熟配上薑絲蔥絲醬油，澆上熱油。

起源於四川並流行於川渝地區的一道知名菜色，做法多樣。采用整條鱸魚製成的，肉質嫩滑，骨頭相對較少。 將泡椒、姜，大蒜，麻椒，花椒等炒出香味，再加湯燉煮酸菜和腌過的鱸魚澆上熱油，香氣撲鼻。 "油而不膩、辣而不燥、麻而不苦、肉質滑嫩"是其特色。

起源於四川並流行於川渝地區的一道知名菜色，做法多樣。采用整條鱸魚製成的，肉質嫩滑，骨頭相對較少。 將腌製過的魚肉汆燙後，將炒入乾辣椒、花椒等調料的熱油澆在魚肉上配上豆芽等食材製作而成。 "油而不膩、辣而不燥、麻而不苦、肉質滑嫩"是其特色。

蒜蓉粉絲蒸龍蝦為中國廣東、香港和澳門地區常見的海鮮宴客菜式。盡可能保留龍蝦肉鮮甜的味道。是廣東省特色傳統名菜之一。取粉絲放在龍蝦底部，淋上豉油。將龍蝦放入蒸籠蒸熟澆熱油，香味飄香四溢。需要提前預訂。

清蒸紅石斑魚口味清淡，盡可能保留魚肉鮮甜的味道。是廣東省特色傳統名菜之一。以紅石斑魚為製作主料，蒸籠中蒸熟配上薑絲蔥絲醬油，澆上熱油。需要提前預訂。

「星洲」是指新加坡。據說1950年代已經有這道菜。星洲炒米也是香港常見的菜式，香港的星洲炒米粉一定會加入咖喱，蝦仁，銀芽，鷄蛋，而新加坡馬來西亞卻使用番茄醬和辣椒醬代替。

三絲炒米粉是廣東省的一道傳統小吃，屬於粵菜系；米粉和雞蛋，胡蘿蔔絲，豆芽，韭菜，因此稱爲三絲。

這是香港本地茶餐廳最受歡迎的菜式之一。 屬於中西融合創意菜。牛肉，洋蔥，青椒和黑胡椒醬炒意大利面。

乾炒牛河是粵菜的一道著名菜色，也是香港飲食文化的一部分，以芽菜、河粉、牛肉等炒成。在香港以至海外的港式酒家、茶餐廳，乾炒牛河幾乎成為必備菜色。

乾炒海鮮河粉是粵菜的一道著名菜色，也是香港飲食文化的一部分，以芽菜、河粉、蝦、魷魚等炒成。在香港以至海外的港式酒家、茶餐廳，幾乎成為必備菜色。

乾炒鷄蛋河粉是粵菜的一道著名菜色，也是香港飲食文化的一部分，以芽菜、河粉、鷄蛋等炒成。在香港以至海外的港式酒家、茶餐廳，幾乎成為必備菜色。

酸辣粉麻、辣、鲜、香、酸且油而不腻！“酸辣粉”主粉由红薯，豌豆按最佳比例调和，然后用传统手工漏制而成。酸辣粉源于四川民间，取食材至当地手工制作的红薯粉，味以突出酸辣为主而得名，后来经过西南各地不断的演变和调制而正式走上街头，成为各地的特色小吃。

使用進口泰國茉莉香米。

使用進口泰國茉莉香米的蛋炒飯。

XO醬是一種香港調味料，主要使用金華火腿，蝦米，瑤柱和辣椒製成，味道鮮中帶辣。約於1980年代在香港的高級酒家出現，並在1990年代普及化，成為一種具有香港特色的調味料。有趣的是來自香港的XO醬，罕有地得到法國廚師的讚口不絕，因XO醬顛覆了法國料理的用醬傳統。

鐵板燒澳大利亞安格斯肉眼牛肉，黑胡椒炒飯配上芝士。 這是香港本地餐廳最受歡迎的菜式之一。屬於中西融合創意菜。

炒飯使用五香鹵櫻桃谷鴨胸，五香是八角，丁香，肉桂，花椒和茴香的調味料，是我們餐廳的一道特色創意菜。

品嚐香港地道的大排檔炒菜風味。金蒜炒生菜，充滿鑊氣。

用牛肉高湯煮的白菜，胡蘿蔔和蘑菇。

品嚐香港地道的大排檔炒菜風味。金蒜炒西蘭花帶子，充滿鑊氣。

品嚐香港地道的大排檔炒菜風味。金蒜炒新鮮雜菜（包括但不包含所有：西蘭花/胡蘿蔔/青紅椒/大白菜/香菇/西葫蘆），充滿鑊氣。

炒雞蛋在中國已經有數千年的歷史了，但是用西紅柿做飯是現代的西方影響。 在晚清和民國初期，西方餐館開始在中國出現，當時中國人開始嘗試將西紅柿放入菜餚中。 在上海這個當時最國際化的城市附近，這一點尤為突出。 在1920年代和1930年代，飯店裡出售炒西紅柿和炒雞蛋。 大約在1940年代，出現了家常風味的番茄炒和炒雞蛋菜的記錄。

湯圓是一種中式甜點，它是糯米粉做成的，煮沸後放在熱湯中食用。 湯圓或大或小，有餡或者無餡。因爲湯圓近音有團圓的意思。所以在元宵節，中國婚禮，冬至，以及很多家庭團聚的場合都會分享這個甜點。五個一份，需要15分鐘。

湯圓是一種中式甜點，它是糯米粉做成的，煮沸後放在熱湯中食用。 湯圓或大或小，有餡或者無餡。因爲湯圓近音有團圓的意思。所以在元宵節，中國婚禮，冬至，以及很多家庭團聚的場合都會分享這個甜點。五個一份，需要15分鐘。

雞蛋仔是一種發源自五十年代的香港香港街頭小食，特點是其中一面內部呈中空及脆口，另一面則呈現蛋糕及柔軟口感， 可以搭配水果或雪糕，但通常會趁熱食用，雞蛋仔在100個最受歡迎的香港街頭小吃清單中排名第一。雞蛋仔伴冰淇淋，需要15分鐘。

來自四川正宗的辣湯。Authentic spicy soup from Szechuan.

每天新鮮熬製的牛骨湯。Beef Bone broth brewed fresh every day.

新鮮番茄打碎熬煮的酸甜番茄湯。Beef Bone broth brewed fresh every day.

鷄腿肉(200克) Thinly-sliced Chicken Thigh(200g)

新鮮牛肉 Beef Set Thinly-sliced Beef

新西蘭羊肉片(200克) Thinly-sliced lamb from New Zealand(200g)

安格斯肉眼牛肉片(200克) Thinly-sliced Angus Rib-eye Beef(200g)

白蝦，扇貝王，白蛤，蝦滑，魷魚，蟹棒，巴沙魚片shrimps,king scallop, clams, minced shrimp wah, squids, crab sticks, pangasius fillet.

安格斯肉眼牛，新西蘭羊肉，鷄腿肉，龍蝦，生蠔，螃蟹，扇貝王，虎蝦，白蝦，海鱸魚，魷魚，蝦滑，白蛤，青口。 Angus Rib-eye Beef, lamb from New Zealand, chicken thigh, lobster, oysters, crabs, king scallops, tiger prawns, white shrimp, seabass, squid, minced shrimp wah, clams, mussels.

醬油，香菜，香油，蔥，蠔油。 Soy sauce, coriander, sesame oil, spring onion, oyster sauce.

芝麻醬，花生醬，甜麵醬，香油。Sesame paste, peanut butter, Tianmian sauce, sesame oil.

辣椒麵，辣椒籽，芝麻，花椒，鹽。Chili powder, chili seeds, sesame seeds, pepper, salt.

讚岐烏冬面是一種粗的小麥麵粉製麵條，來自日本。Sanuki Udon Noodles is a type of thick, wheat-flour noodles. It is made in Japan.

一種由澱粉（例如綠豆澱粉，馬鈴薯澱粉等）和水製成的透明麵條。A type of transparent noodle made from starch (such as mung bean starch, potato starch, etc.) and water.

細麵條通常用雞蛋製成。Thin noodles are generally made with eggs.

Hand-made minced Shrimp Wah is a kind of shrimp paste product, the main material is shrimp. The method is to remove the shells of the shrimps and beat them thousands of times to make the meat sticky, so that it maintains the original nutrients and has a crisp taste.

安格斯肉眼牛肉片(100克) Thin-sliced Angus Rib-eye Beef(100g)

新西蘭羊肉片(200克) Thin-sliced lamb from New Zealand(200g)

安格斯肉眼牛肉片(200克) Thin-sliced Angus Rib-eye Beef(200g)

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