Gia Gi My Sihn

Whole chicken thigh cooked to be crispy-skinned and tender, with a smooth texture. Served with seasonal vegetables and white rice, it's a classic Hong Kong plate rice dish.

Selected "one-rib" cut of pork ribs, braised in Zhenjiang vinegar and sweet and sour sauce. The flavor is sweet and sour, appetizing, and the pork ribs are tender and flavorful.

Cantonese home-style dish, spare ribs stir-fried with choi sum (baby bok choy). The spare ribs are tender, the vegetables are crisp, and the sauce is perfect for mixing with rice.

Pork knuckle and peanuts are braised for a long time until tender and flavorful. The pork knuckle is rich in collagen, with a sticky and glutinous texture, and the peanuts are finely ground and soft.

Chicken chop pan-fried until golden brown and crispy on the outside, while the meat remains tender and juicy inside. Simply seasoned, it is highly aromatic.

Pork part with cartilage, braised for a long time. The cartilage is crisp, tender, and chewy, while the meat is soft and flavorful.

Chicken wings simmered in a special braising sauce. The skin is dark brown, savory with a hint of sweetness, and has a unique flavor.

Crispy pig ears, usually braised. The texture is crisp and springy, with the crunch of cartilage, suitable as a side dish with rice.

Hong Kong Typhoon Shelter style, chicken wings are deep-fried until crispy, mixed with plenty of fried garlic and chili. Spicy and flavorful, with a rich garlic aroma.

Simply steamed rice noodles, usually drizzled with soy sauce or served with minced meat sauce and other sauces. The noodles are dry and distinct.

Hong Kong-style curry chicken, with a rich and slightly spicy curry sauce that has a hint of coconut. The chicken is tender, and the sauce is perfect for mixing with rice.

Cooked noodles are drained and tossed with oyster sauce, cooking oil, or other seasonings. The noodles are crisp and springy, usually served with some side dishes or soup.

Spare ribs braised in black vinegar, with a deep red, glossy color. The black vinegar has a mellow sourness that balances the richness of the meat, resulting in a sweet and sour flavor.

Fresh Grass Carp steamed to maintain its fresh, sweet, and tender texture. Ginger slices and scallions are usually added to remove any fishiness and enhance the flavor, finished with hot oil and soy sauce.