Mei King Tea Restaurant

A customizable cha chaan teng plate rice. Customers can choose a sauce or cooking style, paired with a meat main course (e.g., pork chop, beef steak, or fish belly). The rice can also be chosen as vegetable rice or fried rice according to personal preference. This is a hearty and flavorful classic Hong Kong-style lunch.

A type of Hong Kong-style wet fried rice. The fried rice base is topped with a rich gravy, and the ingredients usually include diced chicken, diced roast duck, shrimp, shiitake mushrooms, and diced vegetables. The texture is moist and rich, with a delicious flavor.

Visually unique Hong Kong-style fried rice, half topped with red onion and tomato sauce (usually with chicken), and the other half with white cream sauce (usually with seafood). You can enjoy both sweet and sour and creamy flavors at once.

Hong Kong-style Western cuisine fried rice. Usually colored with turmeric powder or tomato sauce, served with various seafood such as shrimp, squid rings, and fish fillets. The taste is slightly spicy or has a sweet and sour tomato flavor.

Deep-fried fish pieces (fish belly) served with a crispy noodle base or fried noodles, topped with a rich sauce made from fresh tomatoes. The fish pieces are crispy on the outside and tender on the inside, and the sweet and sour tomato sauce can neutralize the greasiness.

Crispy fried noodles with salty and sour preserved mustard greens (pickled mustard greens) and tender beef strips. The sauce is savory and slightly sour, very appetizing.

Yi mein (a type of fried egg noodle) served with a rich cheese sauce and seafood. Smooth and thick texture, with a strong milky flavor, a fusion of Chinese and Western noodles.

Fried rice with yellow chives (jiu wong) and crunchy shrimp as main ingredients. The unique aroma of yellow chives is captivating after stir-frying, complementing the eggy rice, light yet flavorful.

Traditional Cantonese fried rice. Stir-fried with diced preserved sausage, preserved meat, and fresh vegetables. The oiliness of the preserved meats coats the rice grains, while the vegetables add a refreshing texture.

Rice stir-fried with de-boned canned Douchi (fermented black beans) and Dace fish. The salty aroma of Douchi and the umami of Dace fish are very prominent, making it a flavorful home-style fried rice.

Rice soaked in hot broth, similar to congee. This version features fish belly (abdominal meat) as the main ingredient, with a sweet and fresh broth. Moist texture, suitable for those who prefer light meals or want to warm up.

Clear soup with tender beef slices and rice. The soup usually has a meaty aroma, and customers can choose their own vegetable toppings for added richness.

Soup rice with pork slices as the main ingredient. Simple and home-style, with tender meat and a clear, delicious soup.

Soup rice with shredded chicken. The chicken is fragrant, and the broth is light, making it a healthy and light main course option.

Hong Kong-style curry with pan-fried pork chop. The curry sauce is usually slightly spicy and thick, with a coconut milk aroma. The pork chop is large and has a firm texture. Can be served with rice or spaghetti.

Tender beef slices with rich curry sauce. The beef is easy to chew and absorbs the curry flavor, making it very satisfying with rice.

Fried fish belly pieces with curry. The fish pieces are crispy on the outside and tender on the inside, creating a unique textural contrast with the slightly spicy curry sauce.

Steamed or fried ribs with curry sauce. The meat is on the bone, chewy, and infused with curry flavor.

Classic curry chicken, usually with bone-in pieces. The chicken is tender, and the curry sauce may contain potatoes.

Mixed vegetables (various seasonal vegetables) with curry sauce. Suitable for vegetable lovers, the sweetness of the vegetables complements the spiciness of the curry.

Braised beef brisket with rich curry. The beef brisket is rich in collagen and pairs perfectly with the thick curry sauce.

Various seafood (e.g., shrimp, squid, fish fillet) with curry. The umami of the seafood blends into the sauce, creating a unique flavor.

Pork slices with curry, a simple and delicious fast food option.

Curry rice with various chops (e.g., pork chop, chicken chop, sausage). Generous portion, suitable for those with a large appetite, satisfying multiple meat cravings at once.

Pan-fried pork chop drizzled with fresh tomato sauce. Sweet and sour, appetizing, with fragrant pork chop.

Tender shredded chicken with tomato sauce. Refreshing and suitable for all ages.

Classic 'Corn and Meat Grains'. Sweet corn cream sauce with pork grains, served over white rice. Sweet and popular among the masses.

Flavorful claypot eggplant dish. The eggplant is soft and flavorful, with a preserved fish aroma (fish fragrance), slightly spicy, and very good with rice.

Deep-fried tofu braised with vegetables, shiitake mushrooms, etc. The sauce is rich, and the tofu is tender.

Bitter melon (liang gua) stir-fried with beef. Seasoned with fermented black bean sauce, the bitterness of the bitter melon balances the umami of the beef.

Bitter melon braised with pork ribs. The pork ribs absorb the sweet and fragrant flavor of the bitter melon, and the sauce is rich.

Steamed ribs with fermented black beans and chili. Spicy and flavorful, a classic Cantonese home-style dish.

Slightly cooked scrambled egg enveloping honey-glazed char siu slices, served over rice. Tender egg and fragrant meat, with a smooth texture.

Pan-fried pork patty with salted fish bits. The unique aroma of salted fish is enhanced after pan-frying, crispy on the outside and tender on the inside.

Cream sauce with shredded ham and shredded chicken. Rich in milk flavor, with a Western style.

Deep-fried pork chop seasoned with salt and pepper, served with stir-fried minced garlic and chili. Crispy, slightly spicy, and very dry and fragrant.

Deep-fried chicken pieces coated in a sweet and sour red Kyoto sauce (similar to sweet and sour flavor). Moderately sweet and sour, with crispy chicken pieces.

Deep-fried chicken pieces stir-fried with salt and pepper. Crispy on the outside, savory and slightly spicy.

Hong Kong-style Mapo Tofu, made with minced meat and bean paste braised tofu. Slightly spicy and tender, excellent with rice.

Choy sum (vegetable greens) stir-fried with pork slices. Light yet flavorful, with crisp vegetables and tender pork slices.

Bitter melon (bitter gourd) stir-fried with pork slices. Bitter and cooling, flavored with fermented black bean sauce.

Preserved mustard greens and beef stir-fried. Salty and sour, appetizing, with tender beef.

Beef slices with a rich peanut satay sauce. The taste is salty, sweet, and slightly spicy with a strong aroma.

Hong Kong-style pan-fried egg over rice. The egg contains bean sprouts, onions, char siu shreds, and other ingredients, pan-fried until golden and fragrant, drizzled with sweet soy sauce.

Pork patty mixed with lotus root bits and pan-fried. The lotus root adds a crunchy texture, and the meat patty is juicy.

Pan-fried egg with preserved radish (cai po) bits and minced meat. The preserved radish is salty, sweet, and crunchy, excellent with rice.

Hong Kong-style twice-cooked pork adapted from Sichuan cuisine. Sliced pork belly stir-fried with bean paste, chili, cabbage, or green peppers. Oily and spicy.

Shredded green peppers and bamboo shoots stir-fried with shredded pork. The bamboo shoots are crunchy, and the green peppers are slightly spicy, with a rich texture.

Shredded chicken stir-fried with Beijing sauce or sweet bean sauce, usually with diced cucumber or carrot. The sauce is rich and fragrant, and the chicken is tender.

Diced French beans stir-fried with olive vegetables and minced meat. The unique salty aroma of olive vegetables perfectly combines with the sweetness of French beans.

A type of mixed chop rice, including hamburger steak, ham, fried egg, and sausage, topped with black pepper sauce. A satisfying choice for meat lovers.

Fresh tomato scrambled egg over rice. The eggs are tender, and the tomatoes are sweet and juicy, a simple and healthy home-style dish.

A classic plate rice known as 'Men's Romance'. Roast pork (fire belly) braised with fried tofu. The roast pork has crispy skin and tender meat, and the tofu absorbs the meat juices.

Steamed meat patty with dried squid bits. The umami of the squid permeates the pork, giving it a chewy and springy texture.