金獅樓

This is a classic Hong Kong dim sum, made with shredded white radish and rice flour, usually with preserved meat or dried shrimp for flavor. The texture is soft and smooth, and it tastes even better when pan-fried until golden and crispy on the surface. Suitable for dipping in soy sauce or chili sauce.

A pan-fried cake with a filling of fresh chives and shrimp. The outer skin is pan-fried to a crisp, while the inside is juicy and delicious, with a rich chive aroma. Best enjoyed hot.

Layers of crispy pastry wrap a moderately sweet and savory honey-glazed BBQ pork filling. The texture is flaky and crispy, with a rich roasted meat flavor. A popular sweet and savory dim sum item in Hong Kong cuisine.

Bean curd skin wrapped with fresh shrimp paste and vegetables, then deep-fried. The outer layer of bean curd skin is thin and crispy, while the inner shrimp paste is springy and sweet. Usually served with Worcestershire sauce or vinegar to cut through the richness.

Whole pig's trotter is slow-braised in soy sauce, sugar, and spices until flavorful. The skin is tender and springy, the meat is delicious, and the color is bright red. A traditional dish symbolizing reunion and prosperity.

Marinated pork ribs are deep-fried to perfection, with a rich garlic aroma. Crispy on the outside, tender on the inside, and juicy. A fragrant appetizer meat dish.

Beef brisket stewed until tender, cooked with radish or vegetables in a pot. The soup is rich and sweet, and the beef melts in your mouth. A warming dish suitable for winter.

Lamb belly stewed with Chinese medicinal herbs or spices in a pot. The lamb skin is chewy and the meat is tender, with a nourishing and mellow soup. Usually served with fermented bean curd sauce.

High-quality free-range chicken is poached or steamed, then cooled and cut into pieces. Yellow skin and white meat, retaining the chicken's original sweet and fresh taste. Served with garlic soy sauce or scallion oil.

Sticky rice is topped with crispy sakura shrimp. The rice absorbs the aroma of the ingredients, with a chewy texture. The sakura shrimp adds seafood flavor and crispness. A common staple at Taiwanese banquets.

A luxurious traditional soup, simmered slowly with a variety of precious ingredients. The soup is rich and delicious, with abundant collagen. A must-have luxurious dish for festivals and holidays.

Pork ribs coated in Japanese teriyaki sauce and cooked. The flavor is a blend of sweet and savory, with a rich sauce aroma. The meat is tender and goes well with rice.

Whole red fish is pan-fried until the skin is crispy and fragrant. The fish meat is delicate and delicious, with simple seasoning to highlight the original seafood flavor. Symbolizes abundance year after year.

A luxurious table set menu designed for Lunar New Year's Eve reunion dinners, featuring a complete banquet from cold dishes, seafood stir-fries, Buddha Jumps Over the Wall, to desserts and fruits. The dishes are rich and diverse, using premium ingredients such as abalone, shark fin, and tiger grouper. Suitable for the whole family to enjoy together and experience the festive atmosphere.