Original Taste Workshop

Fish siu mai with added shiitake mushrooms and wood ear fungus. The texture is soft and chewy, with the freshness of fish and the aroma of shiitake mushrooms. Usually served with sweet soy sauce and chili oil, it is a classic Hong Kong street snack.

A set meal including fish siu mai and a cup of soy milk. The siu mai is savory, and the soy milk is sweet. A light meal option for when you don't want to eat too much.

A combination of fish siu mai and 'Wun Choy'. 'Wun Choy' is a thick imitation shark fin soup, with shredded chicken and shredded shiitake mushrooms, giving it a smooth and rich texture.

Springy handmade meatballs served with a piping hot bowl of 'Wun Choy'. The 'Wun Choy' soup base is rich and savory, a warm and filling combination.

Pan-fried pork chop served with soy sauce king fried noodles. The pork chop is marinated to perfection, with a rich garlic aroma. The noodles are dry and have a wok hei. A classic Hong Kong cha chaan teng dish.

Noodles stir-fried with XO sauce. XO sauce is made from dried scallops, dried shrimp, etc., with a savory and slightly spicy flavor, making simple fried noodles more appetizing.

Duck tongues are simmered in a superior broth infused with fermented rice wine lees until flavorful, then chilled. The duck tongues have a unique texture, crisp with cartilage, and a fresh wine aroma, making it a delicate cold dish.

Pork knuckle braised in fermented rice wine lees, chilled until the skin is crisp and the meat is smooth. Rich in collagen, it has a Q-texture that is not greasy, with a mellow fermented rice wine aroma.

Crispy chicken gizzards are simmered in a superior broth infused with fermented rice wine lees and then chilled. The texture is crisp and springy, with a rich wine aroma, making it an excellent accompaniment to drinks.

Chicken parts with cartilage, seasoned with fermented rice wine lees and chilled. Crispy to the bite with a rich texture, refreshing and appetizing.

Sliced duck breast, chilled in a broth infused with fermented rice wine lees. The meat is tender and firm, with a light wine aroma, refreshing and palatable.