The Balcony Lok Nga Hin

Name: The Balcony Lok Nga Hin
Address: Hong Kong
Price range: HKD368 - HKD368

The Balcony 樂雅軒

Serving Time: 11am-3pm / 6pm-10pm An additional 10% service charge applies Images are for reference only

★ 3.9 (183)

Exquisite Nourishing Spring Banquet

Valid Dates: April 1-30, 2025 Minimum 2 persons, complimentary tea and snacks Dine-in only Cannot be combined with other discounts Not applicable to banquets or weddings in the banquet hall

Exquisite Nourishing Spring Banquet

花樣滋養春日宴

Four-Color Assorted Platter [Lobster Pomelo Salad, Lychee Lily Bulb Balls, Emerald Century Egg and Minced Pork Roll, Hand-Grabbed Three-Layered Duck] Cordyceps Flower Root and Fish Maw Stewed Duck Stir-fried Prawns with Ginger and Scallions Accompanied by Fish Fillet Emerald Low-Temperature Roasted Australian Wagyu Crab Meat and Young Swallow Nest with Scallops Steamed on Egg White Supreme Osmanthus Roasted Chicken Dry-fried Fujian Rice Freshly Ground Almond Tea with Egg White / Xinjiang Red Date Cake

This is a spring-limited nourishing set menu, featuring several exquisite Cantonese dishes. The dishes are meticulously designed, using premium ingredients such as fish maw, duck, and Wagyu beef, to nourish yin and beautify the skin. Suitable for enjoying with friends and family, savoring the fresh flavors of spring.

HKD368 ≈ $47.00

Nostalgic Banquet Series

Valid Dates: Until April 30, 2025 Includes tea and snacks, additional 10% service charge applies Book 5 days in advance of seating to enjoy promotional prices

Exquisite Nostalgic Banquet

巧手懷舊宴

Nostalgic Appetizer Sampler (Marinated Century Egg with Pickled Ginger, Salt and Pepper Fried Scallop Slices, Five-Spice Beef Shank, Cold Tossed Lettuce Stems) Partridge and Bird's Nest Soup Stir-fried Prawn Balls with Lily Bulbs Deep-fried Baked Oysters Sea Cucumber, Bean Sprouts, and Minced Pork Lettuce Wraps Osmanthus Honey Crispy Eel Balls (Table Side Presentation) Clay Pot Braised Pigeon with Two Kinds of Winter Mushrooms Home-style Baked Fish Maw with Egg Mandarin Duck "Hong Tu" Wonton Noodles Lotus Seed Paste and Sago Pudding Sweet Honey Crispy Fried Dough Twists Nostalgic Sesame Rolls

A feast featuring several classic nostalgic Cantonese dishes, recreating the flavors of traditional handmade cuisine. Includes seafood, pigeon, and traditional desserts, with complex preparation processes. Suitable for large gatherings or family dinners, reminiscing about the past charm of Hong Kong.

HKD2,388~ ≈ $307.00

Premium Nostalgic Banquet

精品懷舊宴

Nostalgic Appetizer Sampler (Marinated Century Egg with Pickled Ginger, Salt and Pepper Fried Scallop Slices, Five-Spice Beef Shank, Cold Tossed Lettuce Stems) Almond Milk Stewed Fish Maw and Pork Lung Stir-fried Crab Meat with Osmanthus Braised Prawns in Tomato Sauce Pomelo Peel and Goose Feet with Shrimp Roe Port Wine Baked Oysters Oil-Poached Marble Goby Braised Pork Trotter in Brown Sauce Soy Sauce King Stir-fried Bean Sprouts with Noodles Lotus Seed Paste and Sago Pudding Sweet Honey Crispy Fried Dough Twists Nostalgic Sesame Rolls

A luxurious version of the classic Cantonese banquet, with more precious ingredients. Includes kung fu dishes like stewed fish maw soup, large prawns, and pork trotter, balancing rich flavors with savory tastes. A respectable choice for entertaining elders or celebrating important occasions.

HKD2,988~ ≈ $384.00

All-you-can-eat Dim Sum Set

Dim Sum all you can eat lunch menu

Assorted Small Bites

Appetizers

Crispy Tofu

脆皮豆腐

Crispy Tofu

Deep-fried until golden and crispy on the outside, with tender tofu inside. Crispy on the outside and soft on the inside, with a subtle bean aroma. Usually eaten with dipping sauce, it's a popular appetizer.

Crispy Fish Skin

香脆炸魚皮

Crispy Fish Skin

Fish skin deep-fried to extreme crispiness, with a texture like potato chips. Savory and delicious, not greasy. Can be eaten as a snack or soaked in soup or congee.

Hand-Pounded Cucumber

手拍青瓜

Marinated Cucumber with Garlic

Fresh and crispy cucumber, smashed to better absorb flavor. Tossed with minced garlic and seasonings, it has a sour and spicy appetizing taste. Refreshing and can cut through greasiness.

Zhenjiang Pork Jelly

鎮江肴肉

Salty Pork in Jelly

Traditional cold dish, combining marinated pork with pork skin jelly. It looks crystal clear and has a cool, springy texture. The meat is crispy and flavorful, usually served with Zhenjiang vinegar.

Marinated Jelly Fish with Spring Onion and Sesame Oil

蔥油海蜇

Marinated Jelly Fish with Spring Onion and Sesame Oil

Crispy jellyfish slices tossed with scallion oil and sesame oil. Savory flavor with a rich aroma of scallions and sesame. A refreshing cold appetizer with a rich texture.

Pork Knuckles in Ginger and Sweetened Vinegar

豬腳薑醋

Pork Knuckles in Ginger and Sweetened Vinegar

Traditional Cantonese nourishing food, slow-cooked with sweet vinegar, ginger, and pork knuckles. The pork knuckles are soft and flavorful, with a balanced sweet and sour taste and a hint of ginger spiciness. It has the effect of dispelling cold and warming the stomach.

Golden Fried Bitter Squash Sticks

黃金炸涼瓜條

Deep-fried Bitter Squash Stick

Bitter squash sticks coated in salted egg yolk batter and deep-fried. The outer layer is savory and crispy, while the inner bitter squash has a fragrant, lingering taste. The richness of the salted egg yolk balances the bitterness of the squash, creating a unique flavor.

Lotus Root with Olive Vegetable and Minced Pork

欖菜肉碎蓮藕

Wok Fried Lotus Root with Olive Vegtable and Minced Pork

Crispy lotus root slices stir-fried with savory olive vegetables and minced pork. Crispy texture, savory and appetizing. A home-style stir-fry.

Black Pork Char Siu

黑毛豬叉燒

BBQ Spanish Pork

Cantonese roasted meat made with premium black pork. The meat is tender and juicy, with a sweet and slightly charred honey glaze on the skin. Balanced fat and lean meat, with a rich pork flavor, it's a top-tier char siu.

Dim Sum

Gold Leaf Asparagus Shrimp Dumpling King

金箔露筍蝦餃皇

Steamed Shrimp and Asparagus Dumpling

Premium shrimp dumplings with crystal-clear wrappers, adorned with luxurious gold leaf. The filling includes fresh shrimp and asparagus, offering a crisp and chewy texture. A must-order classic dim sum item.

Siu Mai with Crab Roe

蟹子滑燒賣

Steamed Siu Mai with Crab Roe

Filling made from a mixture of pork and fresh shrimp, topped with orange-red roe. Firm and savory filling with abundant juice. The yellow wrapper encloses a rich meat filling, full of flavor.

Siu Mai with Quail Egg

鵪鶉蛋燒賣

Steamed Pork Dumpling with Quail Egg

A nostalgic dim sum, with a whole quail egg on top of the siu mai. The tenderness of the quail egg combines with the savory flavor of the pork filling. Rich in texture and rarely seen nowadays.

Pearl Chicken (Sticky Rice with Chicken)

珍珠雞

Lotus Leaf Wrapped Sticky Rice with Chicken

Glutinous rice, chicken, and shiitake mushrooms wrapped in lotus leaves and steamed. The glutinous rice absorbs the fragrance of the lotus leaves and the flavor of the filling. Soft and chewy texture, with a rich aroma.

Sweet and Sour Fried Wontons

甜酸炸雲吞

Crispy Wonton

Wontons deep-fried until golden and crispy, usually filled with pork or shrimp. The skin is extremely crispy and makes a satisfying crunch. Served with sweet and sour sauce for a sweet and sour, appetite-cutting dip.

Deep-fried Squid Tentacles

酥炸魷魚鬚

Salt and Pepper Fried Squid Tentacle

Squid tentacles coated in batter and deep-fried, seasoned with salt and pepper. Crispy on the outside and chewy on the inside, with a savory and slightly spicy flavor. A flavorful snack to accompany drinks.

Fried Carp Ball with Clam Mustard Sauce

蜆芥炸鯪魚球

Deep Fried Fish Ball

Diced carp meat is processed into a paste and deep-fried into balls. Chewy texture with a rich fish flavor. Traditionally served with clam mustard sauce (a fermented clam paste), it has a unique savory flavor.

Black Pork Char Siu Bao

黑毛豬叉燒包

BBQ Pork Bun

Soft, snow-white buns filled with honey-glazed black pork char siu. The bun skin is soft and fluffy, with a balanced sweet and savory filling and rich pork flavor. One of the top three classic Cantonese dim sum items.

Steamed Minced Beef Ball with Water Chestnut

山竹牛肉球

Steamed Minced Beef Ball with Water Chestnut on Bean Curd Sheet

Minced beef mixed with water chestnuts and dried tangerine peel, formed into large meatballs, served on a bed of bean curd sheets. Tender and juicy, with the crispness of water chestnuts and the refreshing aroma of tangerine peel. Usually eaten with Worcestershire sauce.

Seafood Spring Roll

海鮮春卷

Deepfried Spring Roll with Seafood

Crispy spring roll wrappers filled with seafood and shredded vegetables, deep-fried. The wrapper shatters with a bite, and the filling is fresh and juicy. Crispy on the outside and soft on the inside, with prominent fresh flavors.

Black Mushroom "Cotton" Chicken

北菇棉花雞

Steamed Chicken with Fish Maw and Black Mushroom

Fish maw ("cotton") absorbs the rich chicken broth and shiitake mushroom flavor. The fish maw is soft and juicy like a sponge, and the chicken is tender. A steamed dish with a rich savory flavor.

Seafood Dumpling with Wood Ear Mushroom

木耳香茜海鮮餃

Steamed Seafood Dumpling with Wooden Fungus

Crystal wrappers filled with seafood, wood ear mushrooms, and cilantro. Crispy and refreshing texture with a unique herbal aroma. Fresh and light flavor, not greasy.

Bean Curd Sheet Roll in Supreme Soup

上湯鮮竹卷

Bean Curd Sheet Roll in Supreme Soup

Bean curd sheets wrapped around pork and shrimp filling, deep-fried then steamed in supreme broth. The bean curd sheets absorb the broth, making them soft and juicy. Sweet and rich flavor with a strong bean aroma.

Red Oil Wontons

紅油抄手

Pork Dumpling in Chili Oil

Thin-skinned, large wontons drizzled with fragrant spicy red oil sauce. The pork filling is savory, and the sauce is麻辣鲜香 (numbingly spicy, savory, and fragrant). Smooth texture that stimulates the appetite.

Steamed Spare Ribs with Garlic and Black Beans

豉蒜蒸排骨

Steamed Spare Ribs with Garlic and Black Beans

Pork ribs cut into small pieces, marinated with fermented black beans and minced garlic, then steamed. The ribs are tender and flavorful, with a rich bone and meat aroma. The flavor of fermented black beans and garlic permeates the bones, making it very appetizing.

Wok Fried Turnip Cake with XO Sauce

XO醬炒蘿蔔糕

Wok Fried Turnip Cake with Homemade XO Sauce

Diced turnip cake, pan-fried until the outer layer is browned, then stir-fried with XO sauce. Crispy on the outside and soft on the inside, with a slightly spicy seafood flavor. Fragrant and full of wok hei.

Wok Fried Rice Flour Roll with Soy Sauce

豉油皇炒腸粉

Wok Fried Rice Flour Roll with Soy Sauce

Silky smooth rice noodle rolls cut into sections, stir-fried with bean sprouts and soy sauce king over high heat. The rice noodle rolls are coated in soy sauce color, with a soft yet slightly chewy texture. Simple yet tests the chef's control of heat.

Rice Flour Roll with Shrimp and Scallops

蝦仁帶子滑腸粉

Steamed Rice Flour Roll with Shrimp and Scallop

Thin and smooth rice noodle sheets wrapped around fresh shrimp and scallops. The rice noodle rolls are delicate and smooth, with fresh and chewy seafood filling. Drizzled with special sweet soy sauce to enhance the flavor.

Rice Flour Roll with Conpoy and Spring Onion

瑤柱蔥花腸粉

Steamed Rice Flour Roll with Conpoy and Spring Onion

Rice noodle rolls filled with shredded conpoy (dried scallops) and spring onions. The savory flavor of conpoy blends with the aroma of spring onions. Soft and smooth texture, with a delicate and elegant flavor.

Rice Flour Roll with Crispy Dough and Spring Onion

蔥花炸兩腸粉

Rice Flour Rolled with Crispy Dough

Smooth rice noodle rolls wrapped around crispy fried dough sticks (Zha Liang). A combination of smooth and crispy textures for a double delight. Usually eaten with soy sauce, sweet sauce, and sesame sauce.

Chef's Recommendation

廚師推介

Chef Recommendation

Dishes specially recommended by the chef based on seasonal ingredients. They usually represent the restaurant's highest culinary standards or seasonal specialties. Must-try selections.

Weekly Special Soup

Soup Calendar

Monday: Five-Color Beans, Sea Coconut and Chicken Soup

星期一 (Monday) 五色豆海底椰煲雞湯

Mixed Beans, Sea Coconut with Chicken Soup Relieves cough and clears heat, nourishes the lungs and promotes fluid production Moistening lung for arresting cough

This soup combines various beans and sea coconut, stewed with chicken. The soup is sweet and nourishing, with a bean aroma. It clears heat and moistens the lungs, suitable for dry seasons.

HKD58~ ≈ $7.00

Tuesday: Red and Green Radish, Sea Bass Fish Soup with Pork Ribs

星期二 (Tuesday) 青紅蘿蔔日月魚煲湯排

Red Green Radish, Dried Ming Mu Fish and Pork Soup Helps digestion, strengthens the spleen and removes dampness Digestive and Strengthen the spleen and remove dampness

Classic Cantonese slow-cooked soup, primarily made with green radish and red radish, with dried sea bass. The soup is clear and sweet. It strengthens the spleen, stimulates appetite, and aids digestion.

HKD58~ ≈ $7.00

Wednesday: Pork Lung Stewed with Luo Han Guo, Southern and Northern Apricot Kernels, and Cabbage

星期三 (Wednesday) 羅漢果南北杏白菜煲豬肺

Boiled Pork Lung with Luo Han Guo, Apricot Kernels, and Cabbage Relieves cough and moistens the lungs, moistens dryness and aids digestion Relieves cough, moisturizing, and digestive

A traditional lung-moistening soup, using pork lung, Luo Han Guo (monk fruit), and northern and southern apricot kernels. The preparation process is complex, and the soup is sweet and smooth. Particularly effective for relieving coughs and dry throats.

HKD58~ ≈ $7.00

Thursday: Arrowroot, Tufuling, Red Bean, and Carp Soup

星期四 (Thursday) 粉葛土茯苓赤小豆煲鯪魚湯

Arrowroot, Tufuling, Rice Bean, and Crucian Carp Soup Invigorates the spleen and removes dampness, promotes urination and reduces swelling Invigorating spleen for eliminating dampness

A functional dampness-removing soup, primarily made with arrowroot and Tufuling, paired with pan-fried carp. The soup is rich and has a unique herbal fragrance. Suitable for consumption in humid weather to help remove dampness from the body.

HKD58~ ≈ $7.00

Friday: Peanut, Black-Eyed Pea, Octopus, and Lotus Root Soup with Pork Ribs

星期五 (Friday) 花生眉豆鱆魚蓮藕煲唐排湯

Peanut, Octopus, Lotus Root, Dried Black Eye Bean and Pork Soup Nourishes yin for benefiting the stomach and supplementing blood Nourishing yin for benefiting the stomach and supplementing blood

A rich and nourishing home-style soup, enhanced with dried octopus for umami. Peanuts and black-eyed peas are stewed until soft, and lotus root is tender. The soup is rich in collagen and has a delicious, deep flavor.

HKD58~ ≈ $7.00

Saturday: Adenophora Stricta, Polygonatum Odoratum, Chestnut, and Carrot Pork Ribs Soup

星期六 (Saturday) 沙參玉竹栗子甘筍煲豬骨湯

Adenophora Stricta, Polygonatum Odoratum, Chestnut, Carrot and Pork Ribs Soup Nourishes the lungs for autumn, clears heat and moistens dryness Full of nourishment, and moistening dryness

A clear and nourishing tonic soup. Adenophora stricta and Solomon's seal have yin-nourishing and dryness-moistening effects. Adding chestnuts and carrots makes the soup sweeter. Refreshing taste, suitable for the whole family.

HKD58~ ≈ $7.00

Sunday: Qingbuliang, Pear and Pork Bone Soup

星期日 (Sunday) 清補涼雪梨煲豬骨湯

Qingbuliang, Pear and Pork Ribs Soup Clears summer heat and invigorates the spleen Clearing summer heat and invigorating spleen

A nourishing soup made with a "Qingbuliang" herbal pack (usually containing Chinese yam, lotus seeds, lily bulbs, etc.) and pear. The soup is sweet and fragrant with fruity notes. It clears internal heat and moistens the lungs, making it very refreshing.

HKD58~ ≈ $7.00

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