Bei Fung Tong Hing Kee

Clams cooked in saltwater, preserving their original flavor. The meat is tender, and the broth is sweet, allowing you to taste the most natural flavor of the ingredients. Suitable for those who prefer a light taste.

Classic Cantonese dai pai dong style, stir-frying fresh clams over high heat with fermented black beans and chili. The flavor is savory, slightly spicy, with intense wok hei. The clams absorb the appetizing sauce, making it a great accompaniment to drinks and rice.

Clams stir-fried with a special spicy and sour sauce. The flavor is tangy and appetizing, with a strong kick of spice. The spicy and sour seasoning further enhances the sweetness of the seafood. Suitable for those who enjoy bold flavors and stimulating their taste buds.

Traditional Cantonese stir-fry method, using plenty of ginger slices and scallion segments to stir-fry clam meat. The aroma of ginger and scallions effectively removes fishiness and enhances the sweetness of the clams. Delicious and suitable for all ages.

Clams simply simmered in oil and saltwater without excessive seasoning. This method best showcases the plumpness and sweetness of the clams. The broth is clear, with a faint essence of seafood.

Mud carp fish, known for its tender meat, is steamed with dried tangerine peel. The unique fragrance of the tangerine peel removes any fishiness and enhances the flavor. This is a home-style steamed fish dish full of Cantonese characteristics.

Mud carp fish deep-fried until golden and crispy, then seasoned with salt and pepper. The skin is crispy, and the fish inside is tender. Salty and flavorful, it's perfect with beer.

Mud carp fish cooked in simple oil and saltwater, preserving the tender texture of the fish. The broth is sweet and captures the essence of the fish. It's a light and healthy seafood dish.

Fresh whelks blanched and cooked, with a crispy and springy texture. Eat by picking out the meat with a toothpick and dipping it in special sauce (like sweet or chili sauce) for a unique flavor.

Giant razor clams steamed with a generous amount of minced garlic and vermicelli. The vermicelli absorbs the sweet juices of the razor clams and the aroma of garlic oil, making it very delicious. The razor clam meat is crisp and sweet.

Fresh abalone steamed with shredded dried tangerine peel. The mellow aroma of tangerine peel permeates the abalone, adding layers of flavor. The abalone is springy and rich in taste.

Also known as mantis shrimp or "pipi shrimp," deep-fried and sprinkled with salt and pepper. The shells are crispy, and the meat is sweet and juicy. Peel and enjoy the fragrant, flavorful shrimp.

Lobster (Mantis Shrimp) cooked in the signature typhoon shelter style, stir-fried with plenty of fried garlic, fermented black beans, and chili. Rich garlic aroma, spicy and appetizing. The sweet shrimp meat perfectly balances the bold seasonings.

A rather unique preparation where fresh fish is simmered in a broth with typhoon shelter flavors (garlic oil, spicy). The fish is tender and flavorful, with a slight garlic and chili taste.

A signature dish from Hong Kong's typhoon shelter cuisine. Mud crabs stir-fried over high heat with plenty of fried garlic, chili, and fermented black beans. The crab meat is sweet, the garlic is crispy and fragrant, and the flavor is extremely rich and appetizing.

Crab pieces coated with salted egg yolk paste and stir-fried, appearing golden yellow. The sandy texture of the salted egg yolk perfectly combines with the sweetness of the crab meat. The flavor is rich, savory, and unforgettable.

Classic Cantonese stir-fried crab, enhanced with fragrant ginger and scallions. This method best preserves the natural sweetness of the crab meat. The crab meat is firm, and the sauce is delicious.

Jumbo shrimp prepared in the typhoon shelter style, stir-fried with plenty of fried garlic and chili. The shrimp shells are crispy and edible, and the shrimp meat is springy. Every bite is full of rich garlic aroma.

Jumbo shrimp deep-fried until the shells are crispy, then tossed with salt and pepper. Crispy outside and tender inside, salty and slightly spicy. The whole shrimp can be eaten with the shell, making it very addictive.

Jumbo shrimp pan-fried and then stir-fried with a special soy sauce 'king' sauce. The shrimp absorbs the savory and sweet aroma of the soy sauce, with a bright red color. Delicious and pairs well with rice.

Fresh jumbo shrimp blanched without any seasoning, to savor the original sweetness of the shrimp meat. The shrimp meat is crisp and springy, usually dipped in chili soy sauce for added flavor.

Jellyfish slices processed and blanched, with a crispy texture. Usually tossed with sesame oil, sesame seeds, and a little soy sauce, it's a refreshing and appetizing appetizer.

Fresh pig intestines blanched. The texture is soft and slightly chewy, with no unpleasant odor when properly prepared. Dipped in soy sauce or chili sauce, it has a unique flavor.

Sliced pig stomach blanched, with a crispy and springy texture. It retains the savory flavor of the offal without any gamey taste. A simple yet delicious traditional snack.

Pig tongue blanched and sliced. The meat is firm with a unique texture. Simple cooking highlights the original flavor of the ingredient.

Squid sliced or cut into pieces and blanched. The texture is tender and crisp, not tough. Dipping in soy sauce and wasabi can further enhance the flavor.

Fresh seasonal vegetables (like choy sum) blanched and drizzled with hot oil and oyster sauce. Crisp and refreshing, it balances the richness of meat dishes.

Blanched fresh pea shoots. Crispy texture without fibrousness, with the unique fragrance of chives. A refreshing and healthy vegetable dish.

A luxurious platter featuring various typhoon shelter specialty snacks. You can taste different signature delicacies at once, suitable for sharing among many.

Cantonese style congee with chunks of roasted duck. The congee is smooth and creamy, with the savory aroma of roasted duck fat infused into it, making the flavor richer and more intense.

A traditional congee originating from the water dwellers of Liwan, Guangzhou. Rich in ingredients, usually including fish slices, lean meat, peanuts, and fried dough sticks. Rich in texture and authentic flavor.

Freshly sliced fish fillets are cooked in a boiling congee base. The fish remains tender and smooth, and the congee is sweet and full of fish essence.

A congee made with various pork offal (such as liver, intestines, stomach). The offal is cleaned thoroughly, offering diverse textures and a rich, savory flavor.

A congee made from mud carp fish, a specialty of the coastal regions of Guangdong. The mud carp is sweet and flavorful, making the entire bowl of congee full of rich fish aroma and unique flavor.

A luxurious version of roasted duck congee, with a whole roasted duck leg added. The duck leg is thick, juicy, with crispy skin and tender meat, very satisfying to eat.

Ho fun noodles in superior broth topped with roasted duck from the "Bright Stove" roast meat counter. The duck skin is crispy, the meat tender, and the ho fun noodles are smooth. The broth is savory and a classic noodle dish from a Cantonese roast meat shop.

Honey-glazed Char Siu served with soup ho fun. The char siu is tender and flavorful, with a balanced sweet and savory taste. Paired with clear soup ho fun, it's simple yet delicious.

Pig offal served with soup ho fun. Rich in ingredients, including pork liver, intestines, etc. The broth is rich, and the texture is multi-layered.

Roasted duck back meat pieces served with ho fun. The duck back meat is tender and smooth, with a savory bone flavor, a top choice for those who enjoy gnawing on bones.

Roasted duck meat shredded and placed on top of soup ho fun. Every bite is boneless meat, easy to eat, and you get the deliciousness of roasted duck with every mouthful.

Whole roasted duck leg served with soup ho fun. The duck leg is generous in portion, with the most tender and juicy meat. A luxurious choice for duck lovers.

Simple clear broth ho fun, usually served with some vegetables. The broth is clear and savory, and the ho fun noodles are smooth, suitable for when you want something lighter.

Ho fun noodles with double shredded meat toppings (e.g., shredded duck, char siu, or chicken). Rich in texture, satisfying two flavors at once.