Hon Boon Restaurant

Cantonese style congee, where rice grains are cooked until they bloom, resulting in a smooth and creamy texture. Customers can choose two fresh ingredients, which the chef will add to the boiling congee base to cook, keeping the ingredients tender and fresh.

Platter of five classic dim sum items, including shrimp dumplings, siu mai, choy sum dumplings, beef balls, and molten lava buns. Perfect for those who want to try multiple flavors at once.

Classic Cantonese dim sum. Translucent wrapper filled with fresh shrimp. Crystal clear wrapper, springy and flavorful filling.

Teochew specialty dim sum. Translucent wrapper filled with peanuts, minced meat, celery, and other ingredients. Rich texture with a unique five-spice flavor.

Deep-fried then steamed chicken feet, served with fermented black bean sauce. Meat falls off the bone, tender and flavorful.

Bean curd rolls filled with pork, shrimp, and other ingredients, steamed in oyster sauce. The bean curd absorbs the rich sauce.

Steamed beef tripe (bai ye) with ginger shreds and scallions. Crunchy texture and fresh flavor.

Chicken and fish maw (cotton fish maw) steamed together with cordyceps flowers. The fish maw absorbs the essence of the chicken juice, becoming soft and juicy.

Large dumplings in soup with rich filling and flavorful broth. Cordyceps flowers are added for extra flavor.

Siu Mai with beef as the main filling. Dense meat, with hints of preserved tangerine peel or cilantro.

Steamed bean curd rolls filled with chicken, ham, fish maw, and other ingredients. The flavors of the various ingredients blend together.

Steamed buns with soup filling. Thin skin, generous filling, soup overflows when bitten, be careful of the heat.

Beef Tendon braised with Chu Hou sauce. Soft, sticky, and gelatinous texture, rich flavor.

Steamed Fish Head and Fried Tofu Puffs with Fermented Black Bean Sauce. The fish head is tender, and the tofu puffs absorb the fish essence and sauce.

Sweet and sour iced plum sauce steamed pig trotters. The skin is crisp and the meat is tender, with the sweet and sour flavor reducing greasiness.

Traditional dessert with distinct layers. Usually contains salted egg yolk and cream filling, soft and sweet.

Classic dim sum with pork and shrimp filling, topped with crab roe. Fresh and springy texture.

Lotus leaf-wrapped sticky rice with fillings like chicken and salted egg yolk. The sticky rice absorbs the refreshing aroma of the lotus leaf.

Large meatballs made from minced beef mixed with water chestnuts and cilantro, served on a bed of bean curd sheets. Tender and juicy.

Steamed dumplings with beef filling, seasoned with ginger and scallions to remove any gamey taste. Thin skin, generous filling, savory and fresh.

Steamed spareribs marinated with minced garlic and fermented black beans. Tender meat with a rich fermented black bean aroma.

Steamed spareribs with rice noodles. The rice noodles absorb the spareribs' juices, making them flavorful.

Translucent dumpling wrapper filled with fresh shrimp and tender choy sum. Refreshing and crisp texture, with an appealing green color.

Fish balls made from carp paste, served with seasonal vegetables. The fish balls are springy and have a hint of preserved tangerine peel.

Steamed squid with generous amounts of fried garlic (golden garlic). The squid is crisp, and the garlic flavor is rich.

Duck feet braised with assorted vegetables (such as shiitake mushrooms, wood ear mushrooms). Duck feet are tender and flavorful, with a thick sauce.

Signature Cantonese bun. Soft, bloomed white bun filled with honey-glazed char siu, with a balanced sweet and savory taste.

Small steamed buns filled with chicken and ginger. The ginger is mildly spicy and enhances the chicken's freshness.

Steaming hot sweet buns with a liquid salted egg yolk custard filling. The filling flows out when bitten, with a sandy texture, sweet and savory.

Steamed buns with a milky flavor, containing walnuts. Soft texture with a nutty crunch.

Northern-style steamed buns with pork and vegetable filling. The dough is usually quite dense.

Traditional Cantonese cake, deep brown in color. Fluffy and soft texture, with the sweetness of brown sugar and honey.

Classic claypot rice with chicken feet and spareribs. The rice absorbs the meat juices, with crispy rice at the bottom.

Claypot rice with salted fish and sliced pork. The unique savory flavor of the salted fish permeates the pork slices and rice, making it very appetizing.

Crystal clear sweet cake embedded with lotus seeds and lily bulbs. Refreshing and springy texture, with moisturizing and beautifying effects.

Crystal clear jelly-like dessert with a fragrant osmanthus aroma. Cool and smooth, sweet but not greasy.

Traditional Cantonese dessert soup. Red beans cooked until sandy, seasoned with preserved tangerine peel. Sweet flavor with the subtle bitterness of preserved tangerine peel.

Finely ground hot black sesame soup. Thick and smooth texture, rich sesame aroma.

Sweet porridge made from purple rice and assorted beans. Nutritious and soft texture.

Deep-fried glutinous rice cake with a molten center. Crispy outside, soft inside, with rich layers of texture.

Cold appetizer, boiled chicken feet seasoned with sesame oil. Crispy texture with a sesame oil aroma.

Fried glutinous rice dumplings, shaped like rugby balls. Sweet and soft exterior, with a savory filling of minced pork, dried shrimp, and preserved radish.

Deep-fried wontons, golden and crispy, filled with whole fresh shrimp. Usually served with sweet and sour sauce.

Long, deep-fried spring rolls filled with shrimp and minced garlic. Thin and crispy wrapper, rich garlic flavor.

Rice rolls with dried shrimp, pan-fried until lightly browned. Soft and chewy texture with a toasted aroma.

A must-have Cantonese dim sum. Radish cake slices pan-fried until golden, with preserved meat. Crispy outside, soft inside, with a sweet radish flavor.

Translucent sweet cake with crunchy water chestnut pieces. More fragrant and chewy after pan-frying.

Traditional Cantonese pan-fried pancake with chives and dried shrimp. Soft and glutinous texture with a savory aroma, and crispy edges.

Traditional Cantonese nourishing dish, with pig trotters, eggs, and ginger stewed in sweet vinegar. Appetizingly sweet and sour, with tender and flavorful pig trotters.

Platter of radish cake, taro cake, and water chestnut cake, pan-fried until golden. Satisfies three flavors at once.

Minced fish paste stuffed into green chilies and pan-fried. The fish paste is springy, the chilies are mildly spicy, and it has a strong wok hei.

Deep-fried bean curd rolls filled with fresh shrimp. Crispy exterior, juicy and flavorful filling.

Cake made from squid paste (Hana-gatsu), pan-fried until golden. Extremely springy and flavorful.

Classic Hong Kong style wontons, primarily filled with fresh shrimp. Served with a delicious broth.

Puff pastry filled with honey-glazed char siu. Flaky pastry with a rich, savory-sweet filling.

Puff pastry filled with durian pulp. Rich durian flavor, crispy outside, soft inside, a must-try for durian lovers.

Chive and pork dumplings in broth. Unique chive aroma, thin skin, generous filling.

Smooth rice noodle wrapper filled with a whole fresh shrimp. Drizzled with sweet soy sauce, smooth and refreshing.

Rice noodles rolled with diced honey-glazed char siu. The savory-sweet char siu is a perfect match for the light rice noodles.

Minced beef mixed with cilantro, rolled in rice noodles. Tender beef, cilantro adds flavor.

Rice rolls stuffed with deep-fried dough sticks (youtiao). Smooth outside, crispy inside, with a strong textural contrast, usually served with congee.

Plain rice rolls with no filling. Primarily to enjoy the aroma and smooth texture of the rice batter, served with sauce.

Rice rolls filled with shredded chicken and vegetables. Rich texture, relatively refreshing.

Boiled romaine lettuce. Crunchy texture, usually served with oyster sauce or soy sauce.

Blanched Baby Cabbage. Tender and sweet.

Common Cantonese leafy green vegetable with crisp and sweet stems. Simply blanched to retain its original flavor.

Blanched romaine lettuce. Softer texture with a slight sweetness.

Deep-fried eggplant strips coated with salted egg yolk (golden sand). Crispy outside, soft inside, rich and savory.

Assorted vegetables (such as vermicelli, wood ear mushrooms, greens) braised in fermented bean curd sauce. Unique savory flavor.

Green chilies pan-fried until wrinkled (tiger skin), then stir-fried with fermented black beans and minced garlic. Mildly spicy and appetizing.

Braised chicken feet and peanuts with abalone sauce. Rich red color, abundant collagen, soft and glutinous peanuts.

Simply salt-grilled sea fish. Retains the natural sweetness of the fish, with a slightly charred and crispy skin.

Classic Cantonese dish. Deep-fried pork pieces with pineapple and bell peppers, coated in a sweet and sour sauce. Crispy outside, tender inside, sweet and sour.

Deep-fried tofu cut into small cubes. Golden and crispy exterior, tender and smooth interior like pudding.

Steamed Fish Head with Chopped Chilies. Appetizingly spicy, with a tender and smooth fish head.

Fried fish maw, sprinkled with salt and pepper. Crispy texture, suitable as a snack with drinks.

Pig tripe stewed with pickled mustard greens and pepper. Spicy and warming soup, with a crunchy pig tripe.

Whole squab marinated in brine and deep-fried until the skin is crispy and the meat is tender. Juicy meat with crispy skin and tender flesh.

Cold dish with jellyfish shreds and chicken shreds mixed with sesame sauce. Crunchy texture and rich sesame flavor.

Char Siu made with fatty and lean pork belly. Rich in fat, sweet honey glaze, and tender texture.

Cantonese roasted pork, with skin roasted to a golden, crackling crisp. The meat is savory.

White Cloud Chicken Feet, seasoned with sand ginger. Crispy chicken skin with a unique sand ginger flavor.

Sichuan-style cold chicken dish, drizzled with red chili oil and Sichuan peppercorn sauce. A combination of numbing, spicy, fresh, and fragrant flavors.

Sliced smoked pork served with cucumber and dressed with balsamic vinegar. Refreshing and palate-cleansing, with a springy texture.

Shredded crispy fish skin, served cold. Extremely crunchy and springy, usually slightly spicy.

Teochew braised goose feet and wings. Deeply flavorful, with firm meat.

Pig trotter cubes seasoned with sand ginger. Crisp skin and meat, sand ginger enhances the flavor.

Salted pig trotters seasoned with sand ginger. Savory flavor with rich collagen.

Grilled pork neck, served with Thai sweet chili sauce. The meat is crisp and juicy, with a charcoal-grilled aroma.

Afternoon Tea Special Dim Sum Platter, featuring a variety of exquisite small bites.